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Receta Green Vegetarian Chili over rice

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As 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!

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6
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Ingredientes

Cost per serving $1.07 view details
  • 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

  1. Heat the oil over medium-low heat in a large saucepan or stew pot.
  2. Add the onion and cook for about 5 minutes or until tender.
  3. Add the green bell pepper and cook 5 minutes or until tender.
  4. Add the vegetable broth, cumin, chili powder, white pepper and cilantro.
  5. Mix thoroughly and add the green chilis, kale and edamame.
  6. Cook for about 5 minutes then add the salsa verde. Mix thoroughly, cover and cook for about 10 minutes.
  7. Add the chopped avocado and allow to cook another 5 minutes.
  8. Garnish with slices of the remaining avocado.
  9. 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%
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