Try this vegetarian chili filled with edamame, garbanzo beans, corn, chilis and tomatoes! Top with green onions, sour cream and a squirt of lime to bring out all of the flavors.
Ingredients
- 2 tbsp. olive oil
- 2 medium onions, chopped
- 2 carrots, chopped
- 2 tsp. minced garlic
- 3 cups low-sodium vegetable broth
- 1 (28 oz.) can crushed tomatoes
- 1 (15 oz.) can Full Circle kidney beans, rinsed and drained
- 1 (15 oz.) can Full Circle garbanzo beans, rinsed and drained
- 1 cup frozen whole-kernel corn
- 3/4 cup frozen shelled edamame
- 1 (4 oz.) can diced green chilies
- 2 tbsp. no-salt-added tomato paste
- 1 tbsp. chili powder
- 1 tbsp. dried Italian seasoning, crushed
- 1 tsp. ground cumin
- 1/2 tsp. crushed red pepper
- 3/4 cup low-fat sour cream, to serve
- sliced green onions, to serve
- lime wedges, to serve
- 6 pears, divided to serve
Instructions
- Heat oil in a large pot over medium. Add onions, carrots and garlic. Cook, stirring occasionally, 6–8 minutes or until vegetables are crisp-tender.
- Add remaining ingredients except those for serving. Bring to a boil. Reduce heat and simmer, stirring occasionally, 20–25 minutes or until thickened.
- Serve topped with sour cream, green onions, lime wedges and 1 pear per serving.
Prep Tip
Save the liquid from your can of chickpeas to make Raspberry Chocolate Mousse.
Nutrition Facts
409 CALORIES Per Serving
FAT: 9G
SATURATED FAT: 2G
CHOLESTEROL: 8MG
SODIUM: 512MG
CARBOHYDRATES: 77G
FIBER: 18G
SUGAR: 29G
PROTEIN: 15G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
