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Vegetarian Green Chili

Makes: 8 servings
Prep 25 mins Cook 28 mins
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,
  • 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 (g) 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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