What You'll Need:
- 2 Tablespoons cooking oil of your choice (choose coconut!!)
- 1 bunch of green onions (about 1/2 cup chopped)
- 6 cloves (or more!) of garlic, minced
- 2 green bell peppers, chopped
- 3-5 stalks of celery, chopped
- 2 12-oz. packages of frozen shelled soybeans (edamame)
- 1 can of chopped green chiles (Original recipe called for a 4.5 oz can. I used a 7 oz can. I don't regret it.)
- 1 Tbsp. cumin
- 1 can each navy and cannellini beans
- 3 cups vegetable broth
- 1 jar of salsa verde (green salsa)
- 6 cups fresh spinach, chopped
- 1/4 cup fresh cilantro, chopped
- 3 avocados, peeled, pitted, and diced
- Optional: yogurt or sour cream to top with
- First things first, chop everything that needs to be chopped. I'm serious. I tried to do as I usually do and chop as I go, and it almost resulted in
an anxiety attackburned chili because I couldn't keep up.
- Do you have a dutch oven? Well go ahead and use it, fancy pants! If your pants are less fancy, like mine, just use a large (6 Quart or larger) sauce pan. Heat your oil in it, then add the onions and garlic and cook and stir for about 2 minutes over medium-high heat. Add the bell peppers and celery and cook for another 5 minutes, stirring occasionally.
- Add the edamame and green chiles and cook for another 5 minutes, stirring occasionally.
- Add the broth, salsa verde, and cumin. Bring it all to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
- Stir in the spinach and canned beans. Cook for about a minute, until spinach wilts.
- Remove from heat and stir in the cilantro and 2 of the diced avocados. Use the remaining avocado to top each serving. Since I knew I would be freezing about half of this, I didn't stir any avocado into the pot of chili, because the idea of freezing and thawing avocado makes me squeamish. I just stirred some into each serving and then added some on top.
Thanks to Allied Health Chiropractic Center for the great recipe!