Three-Bean Vegetable Chili

By Peggie

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 c. water
• 2 can white kidney beans (cannellini)
• 1 can pink beans
• 2 c. frozen shelled edamame (soybeans)
• 1/4 c. fresh cilantro leaves
• Reduced-fat sour cream (optional)
• Shredded reduced-fat Cheddar cheese (optional)

Details

Servings 8
Preparation time 35mins

Preparation

Step 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).

Tips & Techniques
To reheat after thawing:Top of range: In covered saucepan, heat to boiling on medium, about 30 minutes, stirring occasionally.
Microwave oven: Heat in microwave-safe bowl, covered, on Low (30 percent) 10 minutes, stirring once or twice, then on High 5 to 10 minutes, stirring once.