Vegetarian Green Chili

I discovered this tasty recipe in my Better Homes and Gardens magazine and just had to try it. You won’t believe how something so healthy can taste so amazing!

Cook rice according to package directions and set aside.

In a large pot or Dutch oven, heat oil over medium heat. Add the green onions and garlic and sauté about 2 minutes. Add the peppers and celery and cook over medium-high heat for about 5 minutes until tender-crisp.

Add edamame and green chiles and cook 5 minutes.

Stir in broth and salsa verde and bring to a boil. Once pot reaches a boil reduce heat and simmer, covered, about 15 minutes.

Stir in spinach and cook until wilted, about 1 minute. Stir in half of the cilantro and 2 of the diced avocados. Season to taste with salt and pepper.

Remove from heat and ladle into bowls, with rice, and top with remaining avocado, cilantro and Greek yogurt.