PLANT BASED does NOT have to be boring or hard.
Make this VEGAN CHILI VERDE SKILLET tonight!
It’s just 3 INGREDIENTS plus a bunch of toppings. Super tasty, super easy PLANT POWERED NUTRITION🙌
15 minutes • Servings: 2 Print Recipe
- 12oz. jar salsa verde
- kale, 1 bunch stemmed and chopped (about 1 cup)
- 14oz. can of cannellini beans, rinsed
- toppings: 1 Tbsp lime juice, 1/2 ounce radish, 1 jalapeño diced, 1/2 avocado sliced, 1 Tbsp cilantro
Heat skillet over high heat, add salsa verde and kale and cook until kale has wilted, ~5-6 minutes. Add cannellini beans and cook another 3-4 minutes until beans are hot. Turn off heat and add toppings. Serve over brown rice, cauliflower rice, quinoa, or in sprouted corn tortillas!
Nutritional Facts for Vegan Chili Verde Skillet
1/2 recipe yield
Daily Value %*
* Daily Value % based on a 2000 calorie diet.
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