Add-a-recipe Cookbook Forum THREE-BEAN VEGETABLE CHILI

Prep time:  35 min.  Total time:  65 min.  Makes:  11-1/2 c. or 8 main-dish servings.

1 tbsp. vegetable oil

1 lb. carrots, cut into 1/4" dice

2 lg. stalks celery, sliced

2 cloves garlic, crushed w/ press

1 jumbo onion (1 lb.), chopped

4 tsp. chili powder

1 tbsp. ground cinnamon

1/4 tsp. ground red pepper (cayenne)

Salt

1 can (14.5 oz.) diced tomatoes

1 can (14-14.5 oz.) vegetable broth (1-3/4 c.)

1 c. water

2 cans (15-19 oz. ea.) white kidney beans (cannellini), rinsed & drained

1 can (15-19 oz. ea.) pink beans, rinsed & drained

2 c. frozen shelled edamame (soybeans)

1/4 c. loosely packed fresh cilantro leaves, chopped, + additional leaves for garnish

Reduced-fat sour cream (optional)

Shredded reduced-fat Cheddar cheese (optional)

 

1.  In 5- to 6-qt. Dutch oven, heat vegetable oil on med.-high til hot.  Add carrots, celery, garlic, & onion, & cook 10-12 min. or til all vegetables are browned & tender, stirring occasionally.

2.  Stir in chili powder, cumin, cinnamon, ground red pepper, & 1 tsp. salt;  cook 30 sec., stirring.  Add tomatoes, broth, & water, heat to boiling.  Reduce heat to low; cover & simmer 15 min.  Stir white kidney beans & pink beans into Dutch oven; cover & cook 10 min. longer.  Stir in frozen edamame & cook, uncovered, 5-7 min. or til deamame are just tender, stirring occasionally.

3.  Stir 1/4 c. cilantro into chili.  Spoon 1/2 of chili into serving bowls; garnish w/ cilantro leaves.  Serve w/ sour cream & Cheddar, if you like.  Spoon remaining chili into freezer-safe containers.

Ea. serving:  about 345 cal.; 19 g. pro.; 51 g. carbs.; 8 g. total fat (1 g. sat.); 15 g. fiber; 0 mg. chol.; 945 mg. sodium.

To Reheat After Thawing:

Top of Range:  in covered saucepan, heat to boiling on med., about 30 min., stirring occasionally.

Microwave Oven:  Heat in microwave-safe bowl, covered, on Low (30%) 10 min., stirring once or twice, then on High 5-10 min., stirring once.