Three-Bean Vegetable Chili

1 T vegetable oil
1 lb carrots, peeled and cut into 1/2 inch dice
2 large stalks celery, sliced
2 garlic cloves, crushed with garlic press
1 jumbo onion (1 lb) chopped
4 t chili powder
1 T ground cumin
1/2 t ground cinnamon
1/4 t ground red pepper (cayenne)
1 t salt
1 can (14 1/2 oz) diced tomatoes
1 can (14 1/2 oz) vegetable broth
1 cup water
2 cans (15-19 oz) white kidney beans
1 can (15-19 oz) garbanzo beans
1 can (15-19 oz) kidney beans
2 cups edamame
1/2 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.