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Vegetarian Green Chili
Recipes
Vegetarian Green Chili
8 servings
40 minutes total

Ingredients

  • 1 cup white rice
  • 2 cups water
  • 2 tablespoons vegetable oil, divided
  • 1 (3-oz) container presliced green onions
  • 1 (8-oz) container trinity mix (fresh bell pepper, celery, and onion)
  • 3 teaspoons minced garlic
  • 1 (15.5-oz) can reduced-sodium cannellini beans, drained and rinsed
  • 2 (12-oz) bags shelled frozen edamame
  • 1 (4.5-oz) can chopped green chiles
  • 3 cups vegetable broth
  • 1 (16-oz) jar salsa verde
  • ¼ bunch fresh cilantro, coarsely chopped
  • 3 ripe Hass avocados
  • 6 cups fresh spinach
  • Plain low-fat yogurt (optional)

Prep

    • Cook rice following package instructions.
    • Chop cilantro.

Steps

    1. Prepare rice following package instructions (using water and 1 tablespoon oil).
    2. Preheat large stockpot on medium-high 2–3 minutes. Place remaining 1 tablespoon oil, green onions, trinity mix, and garlic in pot; cook 3–4 minutes, stirring occasionally, or until vegetables have softened.
    3. Drain beans. Add beans, edamame, and green chiles; cook 2 minutes. Stir in broth and salsa; bring chili to a boil. Reduce heat to medium-low; cover and simmer 15 minutes.
    4. Chop cilantro (¼ cup). Peel, pit, and chop avocados. Remove pot from heat; stir in cilantro and spinach. Divide chili between 8 serving bowls; top evenly with avocado, rice, and yogurt, if desired. Serve.

Amount per ⅛ recipe serving: Calories 430, Total Fat 18g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 760mg, Total Carb 51g, Fiber 10g, Sugars 6g, Protein 16g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%