Recipes and Cooking Vegetarian Green Chili 4.3 (29) 2 Reviews Our Vegetarian Green Chili is a hearty meatless dinner that will please even the strongest members of "Team Carnivore." Scoop this vegetarian chili recipe over a pile of rice for a filling and well-balanced meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cook Time: 28 mins Total Time: 53 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 cup long grain rice 2 tablespoon 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 4.5 ounce can chopped green chiles 3 cup vegetable broth or reduced-sodium chicken broth 1 16 ounce jar salsa verde (green salsa) 6 cup fresh spinach ¼ cup chopped fresh cilantro 3 avocados, peeled, pitted, and chopped Plain lowfat yogurt or sour cream (optional) Directions Cook rice according to package directions. 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. Remove from heat; stir in cilantro and two of the chopped avocados. Top with the remaining avocado and yogurt. Serve with rice. Rate it Print Nutrition Facts (per serving) 413 Calories 16g Fat 56g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 413 % Daily Value * Total Fat 16g 21% Saturated Fat 1g 5% Sodium 753mg 33% Total Carbohydrate 56g 20% Total Sugars 5g Protein 14g Vitamin C 58.5mg 293% Calcium 131.3mg 10% Iron 5.8mg 32% Potassium 988mg 21% Folate, total 4.7mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.