Recipe Ingredients
- 1 (25.6 ounce) bag of Mrs. T's Mini Classic Cheddar Pierogies (Family Size, 56 Count)
- 1 tablespoon olive oil
- 2 large green bell peppers, chopped
- 1 tablespoon chili powder
- 2 (16-ounce) jars salsa verde
- 1 (15-ounce) can great northern beans, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 1/2 cups frozen corn kernels
- 1 cup cream cheese, cubed, room temperature
- 1 cup sour cream
- 2 cups shredded white cheddar
- 3 avocados, halved, pitted, peeled and cut into 1/2-inch pieces
- 1/2 small red onion, finely chopped
- Chopped fresh cilantro, for garnish
Recipe Directions
- Heat oil in large, heavy-bottom pot over medium heat. Add peppers and cook, stirring occasionally until tender, about 3 to 4 minutes. Add chili powder and cook until fragrant, about 30 seconds. Stir in salsa verde, beans, broth and corn. Bring to a simmer over medium-low heat. Cook, stirring occasionally until flavors develop, about 10 to 15 minutes.
- Bring chili to a gentle boil. Stir in pierogies and cook, stirring occasionally until fully heated through, about 8 to 10 minutes. Stir in cream cheese until combined, about 1 minute.
- Divide chili among serving bowls. Top with a dollop of sour cream, cheddar, avocado and red onion. Garnish with cilantro and serve.
