Vegetarian Chili with Edamame
Preparation
15 MIN
Cooking
35 MIN
Servings
6
Freezes

Vegetarian Chili with Edamame

Ingredients

    Chili

  • 2 onions, thinly sliced
  • 2 garlic cloves, chopped
  • 2 tbsp (30 ml) vegetable oil
  • 2 yellow bell peppers, seeded and cut into large dice
  • 2 tbsp chili powder
  • 2 cans (19 oz/540 ml each) diced tomatoes
  • 1 can (19 oz/540 ml) no-salt-added red beans, rinsed and drained (see note)
  • 2 cups (290 g) frozen shelled edamame
  • 1 cup (120 g) green beans, cut into pieces
  • 2 tbsp (30 ml) molasses

    Toppings

  • 1/4 cup (60 ml) sour cream
  • Cilantro leaves, for serving

Preparation

Chili

  1. In a large pot over medium heat, soften the onions and garlic in the oil. Add the bell peppers and chili powder. Cook for 1 minute, stirring constantly. Add the remaining ingredients. Season with salt and pepper.
  2. Bring to a boil. Simmer over medium heat for 30 minutes, stirring often. Add water, as needed, if the chilli is too thick.

Toppings

  1. Serve with the sour cream and garnish with cilantro.

Note

Beans cooked without salt added can be easily found in the canned vegetable section of your grocery store.