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Add a photoAs 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!
Ingredientes
- 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)
Direcciones
- Heat the oil over medium-low heat in a large saucepan or stew pot.
- Add the onion and cook for about 5 minutes or until tender.
- Add the green bell pepper and cook 5 minutes or until tender.
- Add the vegetable broth, cumin, chili powder, white pepper and cilantro.
- Mix thoroughly and add the green chilis, kale and edamame.
- Cook for about 5 minutes then add the salsa verde. Mix thoroughly, cover and cook for about 10 minutes.
- Add the chopped avocado and allow to cook another 5 minutes.
- Garnish with slices of the remaining avocado.
- Serve over brown rice with a side of refried beans and tortilla chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 56 | 40% |
| Total Fat 6.47g | 8% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 615mg | 26% |
| Potassium 544mg | 16% |
| Total Carbs 14.18g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.99g | 5% |
| Protein 6.72g | 11% |
