This chili is nothing to look at. I've made it many times and have been wanting to share, just waiting to get a good picture of it, but I've never been successful! Finally, I threw my hands up and decided you deserve to have the recipe despite having a good picture to go along with it.
The chili is green and dreary, but trust me what it lacks in looks, it more than makes up for in taste! It has a nice spice from the peppers, jalapeños, and green chiles, yet it is not overly spicy- even Jack likes it and he only has a preference for mildly spiced foods. The edamame provides a unique twist from the typical chili recipe and also some good crunchy texture. The addition of spinach, avocado, and lime at the end is important. These ingredients are essential to balancing the chili and providing a freshness that other bowls of chili seem to lack.
I've served this chili with whole grain couscous, brown rice, and orzo pasta and all have been good. But, our preference is to eat a big scoop of it poured over cheese grits. I use stone ground grits from Logan Turnpike Mill, which is about an hour outside of Atlanta, Georgia. There is just no substitution for real southern grits, so I still have family or friends bring them to me when they come to visit! We stir in freshly shredded white sharp cheddar cheese when the grits have about 5 minutes left to cook. The combination of green chili and cheese grits is really amazing, but if grits aren't your thing, any grain will do!
Edamame Green Chili adapted from Better Homes and Gardens, October 2011
a large glug of olive oil 1 bunch green onions, chopped 2 large red peppers, seeded and chopped 1 jalapeno pepper, seeds and ribs removed, minced 3 stalks celery, chopped 6 cloves garlic, minced 1 tsp cumin 1 tsp chile powder kosher salt and freshly ground black pepper 2 12-oz bags shelled frozen edamame 2 5-oz cans chopped green chiles 4 cups chicken broth 2 cups salsa verde 6 cups fresh spinach avocados, peeled, pitted, and chopped sour cream shredded sharp cheddar cheese lime wedges
In a Dutch oven, heat the oil over medium heat. Add the green onions and cook, stirring constantly, for 2 minutes. Add the peppers and celery, and cook 5 minutes, until crisp-tender. Stir in the garlic, cumin, chile powder, and 1/2 tsp salt and cook until fragrant about one minute. Add the edamame and green chiles and cook 5 minutes. Stir in the broth and salsa verde, and bring to a boil. Reduce heat and simmer, covered, until you are ready for dinner but at least 15 minutes.
Stir in the spinach and cook until wilted, about 1 minute. Ladle into bowls on too of grain of your choice, and top with avocado, sour cream, and/or cheese. Serve with lime wedges.