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  • Green Vegetarian Chili over rice

    1 vote
    Green Vegetarian Chili over rice
    Prep: 15 min Cook: 30 min Servings: 6
    by Rich H
    61 recipes
    >
    As the seasons change and the evenings become cool it's nice to enjoy a steamy bowl of soup, stew or chili. We decided to make this one a "green event" and used edamame instead of kidney or black beans. We added some chopped kale for a little extra pizazz!

    Ingredients

    • 1 tablespoon olive oil
    • 1/3 cup low sodium vegetable broth
    • 1 teaspoon ground cumin
    • 1 1/2 teaspoons chili powder
    • 1 1/2 teaspoons dried cilantro
    • 1/2 teaspoon ground white pepper
    • 1 (4 oz.) can of diced green chilis
    • 1 (16 oz.) jar of salsa verde
    • 2 cups of frozen, shelled edamame, thawed
    • 1/2 large green bell pepper, chopped
    • 4 green onions (scallions) sliced with some of the green
    • 2 cups packed of chopped kale
    • 2 small, ripe Haas avocados (1 chopped, the other reserved)

    Directions

    1. Heat the oil over medium-low heat in a large saucepan or stew pot.
    2. Add the onion and cook for about 5 minutes or until tender.
    3. Add the green bell pepper and cook 5 minutes or until tender.
    4. Add the vegetable broth, cumin, chili powder, white pepper and cilantro.
    5. Mix thoroughly and add the green chilis, kale and edamame.
    6. Cook for about 5 minutes then add the salsa verde. Mix thoroughly, cover and cook for about 10 minutes.
    7. Add the chopped avocado and allow to cook another 5 minutes.
    8. Garnish with slices of the remaining avocado.
    9. Serve over brown rice with a side of refried beans and tortilla chips.

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