Witch's Brew Green Chili

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PREP TIME
20 minutes
COOK TIME
30 minutes
TOTAL TIME
50 minutes
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YIELD
4

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.

Tips:

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

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