Vegetarian Green Chili



by 6  people


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Servings: 8
Prep Time: 25 mins
Related Categories: Chili, Mexican Cuisine
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Ingredients
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    2   cups 
    long grain rice
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    2   tablespoons 
    vegetable oil
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    1   bunch 
    green onions, chopped (1/2 cup)
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    6   
    cloves garlic, minced
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    2   
    large green sweet peppers, chopped
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    3   
    stalks celery, chopped
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    2  12  ounce bag 
    shelled frozen sweet soybeans (edamame)
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    1  4 1/2 ounce can 
    chopped green chiles
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    3   cups 
    vegetable broth or reduced-sodium chicken broth
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    1  16  ounce jar 
    salsa verde (green salsa)
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    6   cups 
    fresh spinach
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    1/4  cup 
    chopped fresh cilantro
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    3   
    avocados, peeled, pitted, and chopped
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    Plain lowfat yogurt or sour cream (optional)

Directions
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.
Nutrition information
Per Serving: cal. (kcal) 413, Fat, total (g) 16, sat. fat (g) 1, carb. (g) 56, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 11, sugar (g) 5, pro. (g) 14, vit. A (IU) 2915, vit. 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 (mg) 131, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet
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