Vegetarian Green Chili

Time for something healthy.

I decided we could use a healthy and green recipe for a change. (as I sit here typing with a bag of M&M’s)

I found this recipe in Better Homes and Gardens magazine and decided I had to try it.

It is sooooo delicious and each bite makes you feel a little stronger and healthier!

Mikey loved this chili which means it has to be good.

I was afraid he would think it was too healthy and green, especially because it had edamame and spinach in it…but he went back for seconds AND thirds.

I don’t really need to put a caption with every picture here…I think you will get the idea.

Don’t skip on the avocado in this recipe! It adds a great texture and depth of flavor.

This is a perfect fall recipe and great change from your traditional red chili recipe.

Sorry for the lack of stories in this post, I am babysitting for my niece and she is almost walking.

That means she is fast moving and finding every small piece of food, dirt, etc to put in her mouth!

Have a super happy Halloween!

Who could not love a holiday that is all about eating candy??

Be safe. Don’t scare little kids or steal their candy. Dress up. Eat candy and chili and drink apple cider/cider beer.

Hopefully I will bake some delicious fall treats for you this weekend and post them up in the next week or so 🙂

Recipe: Vegetarian Green Chili

2 Cups Rice

2 Tbs. Olive Oil

1 Bunch green onions, chopped (1/2 cup)

2 Large green sweet peppers, seeded and chopped

3 Stalks celery, chopped

6 cloves garlic, minced

2  12-oz bags shelled frozen edamame

2 4.5-oz cans chopped green chiles

3 cups vegetable or chicken broth

2 cups (16-oz jar) salsa verde

6 cups fresh spinach

Salt and pepper to taste

1/2 cup chopped fresh cilantro

3 avocados, peeled, pitted and chopped

Sour cream or nonfat Greek yogurt for serving

Directions:

Cook rice according to package directions and set aside.

In a large pot or dutch oven, heat oil over medium heat. Add the green onions and garlic and sautee about 2 minutes. Add the peppers and celery and cook over med-high heat for about 5 minutes until crip-tender.

Add edamame and green chiles and cook 5 minutes.

Stir in broth and salsa verde and bring to a boil. Once pot reaches a boil reduce heat and simmer, covered, about 15 minutes.

Stir in spinach and cook until wilted, about 1 minute. Stir in 1/4 cup cilantro and 2 of the avocados.

Remove from heat and ladle into bowls, with rice, and top with avocado, cilantro and greek yogurt.

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