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Vegetarian Green Chili
Ingredients
- 2 cups long grain rice
- 2 tablespoons vegetable oil
- 1 bunch green onions, chopped (1/2 cup)
- 6 cloves garlic, minced
- 2 large green sweet peppers, chopped
- 3 stalks celery, chopped
- 2 12 ounce bag shelled frozen sweet soybeans (edamame)
- 1 4 1/2ounce can chopped green chiles
- 3 cups vegetable broth or reduced-sodium chicken broth
- 1 16 ounce jar salsa verde (green salsa)
- 6 cups fresh spinach
- 1/4 cup chopped fresh cilantro
- 3 avocados, peeled, pitted, and chopped
- Plain lowfat yogurt or sour cream (optional)
Directions
1. Cook rice according to package directions.
2. Meanwhile, in a Dutch oven cook and stir onions and garlic in hot oil for 2 minutes over medium-high heat. Add the sweet peppers and celery; cook 5 minutes or until crisp-tender. Add the edamame and green chiles; cook 5 minutes. Add broth and salsa verde; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Stir in the spinach; cook about 1 minute or until wilted.
3. Remove from heat; stir in cilantro and two of the chopped avocados. Top with the remaining avocado and yogurt. Serve with rice.
Nutrition Facts
(Vegetarian Green Chili)
- Servings Per Recipe 8,
- cal. (kcal) 413,
- Fat, total (g) 16,
- sat. fat (g) 1,
- carb. (g) 56,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- fiber (g) 11,
- sugar (g) 5,
- pro. (g) 14,
- vit. A (IU) 2915,
- vit. C (mg) 58,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 5,
- sodium (mg) 753,
- Potassium (mg) 988,
- calcium (mg) 131,
- iron (mg) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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