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
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.