Three-Bean Vegetable Chili

Published: Jan 30, 2008

Yields:

Prep Time:

35 mins

Cook Time:

30 mins

Total Time:

1 hr 5 mins

Cal/Serv:

345

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With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. Edamame beans offer the heart-healthy benefits of soy and a fresh flavor that enlivens our Three-Bean Chili.

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Ingredients

1 Tbsp. vegetable oil
1 lb. carrots
2 large stalks celery
2 clove garlic
1 jumbo onion
4 tsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper (cayenne)
1 tsp. salt
1 can diced tomatoes
1 can vegetable broth
1 cup water
2 can white kidney beans (cannellini)
1 can pink beans
2 cups frozen shelled edamame (soybeans)
1/4 cup fresh cilantro leaves
Reduced-fat sour cream (optional)
Shredded reduced-fat Cheddar cheese (optional)

Directions

1. Step 1In 5- to 6-quart Dutch oven, heat vegetable oil on medium-high until hot. Add carrots, celery, garlic, and onion, and cook 10 to 12 minutes or until all vegetables are browned and tender, stirring occasionally.
2. Step 2Stir in chili powder, cumin, cinnamon, ground red pepper, and salt; cook 30 seconds, stirring. Add tomatoes, broth, and water; heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Stir white kidney beans and pink beans into Dutch oven; cover and cook 10 minutes longer. Stir in frozen edamame and cook, uncovered, 5 to 7 minutes or until edamame are just tender, stirring occasionally.
3. Step 3Stir 1/4 cup cilantro into chili. Spoon half of chili into serving bowls; garnish with cilantro leaves. Serve with sour cream and Cheddar, if you like. Spoon remaining chili into freezer-safe containers (see Thawing and Reheating Tips).

Tips & Techniques

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