Chili Verde with Corn Bread Croutons
In a 3-quart saucepan, heat oil over medium heat. Add green pepper, onion and garlic. Cook, stirring occasionally about 5 minutes or until vegetables are tender. Stir in vegetable broth, edamame, salsa verde, the water, bulgur, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in parsley and raisins. Serve topped with yogurt and, if you like, Corn Bread Croutons (see Tip).Advertisement
To make Cornbread Croutons, cut cornbread into 3/4-inch cubes and spread evenly on a rimmed baking sheet. Spray with nonstick cooking spray. Bake at 375° for 5 to 7 minutes, or until lightly browned and crisp on edges.