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)
Description
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…
Cook Eat Share
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter