Vegetarian Chili with Edamame
Looking for the perfect vegetarian recipe for Meatless Mondays and beyond? This edamame chili is warm and comforting, and perfect for a weeknight!
Ingredients
- 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
- 1/4 cup (60 ml) sour cream
- Cilantro leaves, for serving
Instructions
- 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.
- Bring to a boil. Simmer over medium heat for 30 minutes, stirring often. Add water, as needed, if the chilli is too thick.
Looking for the perfect vegetarian recipe for Meatless Mondays and beyond? This edamame chili is warm and comforting, and perfect for a weeknight!