BHG.com  /  Recipes & Cooking

Vegetarian Green Chili

Vegetarian Green Chili
Makes: 8 servings
Prep: 25 mins Cook: 28 mins
  • make this recipe
  • user reviews (5)
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 1/2 ounce 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,
  • Calories 413,
  • Protein (gm) 14,
  • Carbohydrate (gm) 56,
  • Fat, total (gm) 16,
  • Saturated fat (gm) 1,
  • Monosaturated fat (gm) 7,
  • Polyunsaturated fat (gm) 2,
  • Dietary Fiber, total (gm) 11,
  • Sugar, total (gm) 5,
  • Vitamin A (IU) 2915,
  • Vitamin 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 (DV %) 131,
  • Iron (DV %) 6,
  • Percent Daily Values are based on a 2,000 calorie diet
Add your review
You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."

Submit Comment
Reviews (5)
4731468094
lilnrd wrote:

I made this recipe for a work chili cook off and won the most original and best tasting. I will now be submitting this chili into a community chili cook off. I am so excited. Thank you for the wonderful recipe. We have had this as a weekly meal at my house. This chili is also a great way to have variety and keep my diabetes in check.

2/14/2012 10:26:52 PM Report Abuse
glee26 wrote:

Absolutely LOVE this recipe! I don't usually repeat recipes but this has become one of my few "standards". Who knew edamame would be the best part of a comfort food recipe in my house?

1/10/2012 07:09:45 PM Report Abuse
sroberts1551 wrote:

Enjoyed this chili. Even my husband, who is not fond of onions or peppers, liked this over brown rice. Will make again.

11/8/2011 05:24:37 PM Report Abuse
lauriellov wrote:

Just filled up on this hearty vegetarian chili. I substituted kale for the spinach. Since kale takes longer to cook, I added kale right after the broth and cooked kale down during 15 minute simmer. Loved the pop of the edamame, the creaminess of the avocado and the crispness of the cilantro. Not only are there great textures, there is also great flavor. Chiles add subtle spiciness and I would OPT for the dollop of plain Greek yogurt to top it all off.

10/12/2011 10:09:07 PM Report Abuse
mpatp wrote:

If you are a texture eater, leave out the spinach. If you don't like heat, use half the chilis. I love the rice and edamame and celery! I believe the recipe can feed more than 8 people. It's a pot full.

9/21/2011 12:56:43 PM Report Abuse
Top Brands
BHG Real Estate