Witch's Brew Green Chili

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20 minutes
30 minutes
50 minutes
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What You Need

  • 2 tbsp olive oil
  • 4 Dandy® Celery Sticks, chopped
  • 1 onion, chopped
  • 1 jalapeño pepper, seeded and diced
  • 3 cloves garlic, chopped
  • 1 tsp ground cumin
  • 1/2 tsp each salt and pepper
  • Pinch cayenne pepper
  • 5 cups sodium-reduced vegetable broth
  • 1 cup peeled chopped Yukon Gold potato
  • 3 cups lightly packed spinach
  • 2 cups lightly packed kale leaves (stems removed)
  • 2 green onions, chopped
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh basil
  • 2 tsp chopped fresh dill
  • 1 cup canned cannellini beans, drained and rinsed
  • 1/2 cup frozen peas, thawed
  • 1 tbsp lime juice
  • 1/4 cup 35% heavy cream or sour cream

Make It

  1. Heat oil in large saucepan set over medium heat; cook celery, onion, jalapeño, garlic, cumin, salt, pepper and cayenne for 6 to 8 minutes or until softened. Stir in broth; bring to boil. Stir in potatoes. Cook for 15 to 18 minutes or until potatoes are tender.
  1. Stir in spinach, kale, green onions, parsley and dill; cook for 2 to 3 minutes or until kale is softened. Using immersion blender, purée until smooth.
  2. Return to simmer. Stir in cannellini beans and peas; cook for about 2 minutes or until heated through. Stir in lime juice.
  1. Transfer cream to squeeze bottle with small tip. Ladle soup into bowls and drizzle cream over top to resemble spiderweb.


  • If desired, use reusable freezer bag with corner snipped instead of a squeeze bottle.
  • Serve with crusty bread, tortilla chips or corn bread.