• 1382236146minutes
  • 345calories

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil 1 pound(s) carrots , cut into 1/2-inch dice 2 large stalks celery , sliced 2 clove(s) garlic , crushed with press 1 (1-pound) jumbo onion , chopped 4 teaspoon(s) chili powder 1 tablespoon(s) ground cumin 1/2 teaspoon(s) ground cinnamon 1/4 teaspoon(s) ground red pepper (cayenne) 1 teaspoon(s) salt 1 can(s) (14 1/2-ounce) diced tomatoes 1 can(s) (14- to 14 1/2-ounce) vegetable broth 1 cup(s) water 2 can(s) (15- to 19-ounce) white kidney beans (cannellini) , rinsed and drained 1 can(s) (15- to 19-ounce) pink beans , rinsed and drained 2 cup(s) frozen shelled edamame (soybeans) 1/4 cup(s) (plus additional leaves for garnish) fresh cilantro leaves , chopped Reduced-fat sour cream Shredded reduced-fat Cheddar cheese

Instructions Jump to Ingredients ↑

  1. In 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. Stir 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. Stir 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 ).


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