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Ingredients

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

Description

From Good Housekeeping, This Freeze-now, Serve-later Chili Has Plenty Of Delicious, Nutritious Goodness With Edamame And Reduced Fat Cheese.

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