Homemade Vegetarian Chili
Source from: Cookie and Kate
2 avocados
2 cups shelled edamame, defrosted [can replace with peas]
1 cup kale, spines removed and chopped
¼ cup lime juice
1 cup cherry tomatoes, chopped
¼ cup red onion, chopped
12 cloves garlic, pressed or minced
1 tsp ground cumin
1 tsp salt
Hot sauce [optional]
1
Cut avocados in half, remove pit, and scoop flesh into the food processor.
2
Add edamame beans, kale, and lime juice and pulse until creamy.
3
Add tomatoes, onion, garlic, cumin to processor and pulse until just slightly combined.
4
Season with salt. [Hot sauce optional]
5
Enjoy! Serve with baked whole grain chips and raw vegetables.
Notes:
6
If storing, place in a bowl, squeeze lime juice on surface and place plastic film or waxed paper over the top before refrigerating.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 106
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 0.9g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 101mg5%
- Total Carbohydrate 8g3%
- Dietary Fiber 4g16%
- Sugars 2.5g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
