Green Vegetarian Chili

Green Vegetarian Chili

Ingredients

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)

How we make it

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.

Makes 6 servings (3/4 cup): Calories 137, Calories from Fat 56, Total Fat 6.47g, Saturated Fat 0.68g, Trans Fat 0.01g, Cholesterol 0mg, Sodium 660mg, Potassium 520mg, Total Carbs 13.78g, Dietary Fiber 3.9g, Sugars 6.51g, Protein 6.59g