Wednesday, March 19, 2014

Three Bean Vegetable Chili

1 tablespoon vegetable oil
1 pound carrots, cut into 1/2-inch slices
2 large stalks celery, sliced
2 cloves garlic, crushed
1 large onion, chopped
4 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 can (14 1/2-ounce) diced tomatoes
1 can ( 14 1/2-ounce) vegetable broth
1 cup water
2 cans (15 ounce) white kidney beans (cannellini), rinsed and drained
1 can (15-ounce) pink beans, rinsed and drained
2 cups frozen shelled edamame
1/4 cup, plus additional leaves for garnish, fresh cilantro, chopped
Sour cream (optional)
Shredded cheddar cheese (optional)

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, cayenne 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. Garnish with sour cream and cheese.

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