Three-Bean Vegetable Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 T vegetable oil1 lb carrots, peeled and cut into 1/2 inch dice2 large stalks celery, sliced2 garlic cloves, crushed with garlic press1 jumbo onion (1 lb) chopped4 t chili powder1 T ground cumin1/2 t ground cinnamon1/4 t ground red pepper (cayenne)1 t salt1 can (14 1/2 oz) diced tomatoes1 can (14 1/2 oz) vegetable broth1 cup water2 cans (15-19 oz) white kidney beans1 can (15-19 oz) garbanzo beans1 can (15-19 oz) kidney beans2 cups edamame1/2 cup cilantro
1. In 5-6 quart dutch oven, heat oil over medium-high heat until hot. Add carrots, celery, garlic and onion and cook until tender and browned (10-12 mins) stirring occasionally. Stir in chili powder, cumin, cinnamon, ground red pepper, and salt; cook 20 seconds, stirring. Add tomatoes and their juice, broth and water; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 mins.
2. Stir in beans, cover and cook 10 minutes longer. Stir in edamame and cook, uncovered until edamame are tender (5-7 mins).
3. Stir chopped cilantro into chili.
Serving Size: 8 main-dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user LMNOCONNOR.
2. Stir in beans, cover and cook 10 minutes longer. Stir in edamame and cook, uncovered until edamame are tender (5-7 mins).
3. Stir chopped cilantro into chili.
Serving Size: 8 main-dish servings
Number of Servings: 8
Recipe submitted by SparkPeople user LMNOCONNOR.
Nutritional Info Amount Per Serving
- Calories: 175.8
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 462.3 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 8.7 g
- Protein: 9.8 g
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