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Ingredients

• 1 tablespoon(s) vegetable oil
• 1 pound(s) carrots, cut into 1/2-inch dice
• 2 large stalks celery, sliced
• 2 clove(s) garlic, crushed with press
• 1  (1-pound) jumbo onion, chopped
• 4 teaspoon(s) chili powder
• 1 tablespoon(s) ground cumin
• .5 teaspoon(s) ground cinnamon
• .25 teaspoon(s) ground red pepper (cayenne)
• 1 teaspoon(s) salt
• 1 can(s) (14 1/2-ounce) diced tomatoes
• 1 can(s) (14- to 14 1/2-ounce) vegetable broth
• 1 cup(s) water
• 2 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
• 1 can(s) (15- to 19-ounce) pink beans, rinsed and drained
• 2 cup(s) frozen shelled edamame (soybeans)
• .25 cup(s) (plus additional leaves for garnish) fresh cilantro leaves, chopped
• Reduced-fat sour cream (optional)
• Shredded reduced-fat Cheddar cheese (optional)

Description

1   Tablespoon(s) Vegetable Oil 1   Pound(s) Carrots, Cut Into 1/2-inch Dice

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