Vegetarian Green Chili

By amt2mf

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

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)

Details

Servings 8
Preparation time 50mins
Cooking time 50mins

Preparation

Step 1

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.