Spicy Edamame Bean Chili
This vibrant and high-protein edamame bean chili combines edamame with a medley of warming spices and veggies for a hearty, 30-minute meal that's sure to impress.
10 min
Prep
15 min
Cook
4
Serves
415
Calories
Macros · per serving
31g protein
54g carbs
13g fat
Ingredients
For 4 servings
- 4 cups edamame
- 2 tablespoons olive oil
- 1 onion
- 3 cloves garlic
- 1 red bell pepper
- 1 can canned diced tomatoes
- 1 can canned black beans
- 1 can canned kidney beans
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt — to taste
- black pepper — to taste
- 1 cup water
- 2 green onion
Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Dice the onion and mince the garlic cloves.
- 3
Add onion and garlic to the pot, sautéing until onion is translucent, about 3 minutes.
- 4
Chop the red bell pepper and add it to the pot, cooking for 2 more minutes.
- 5
Add the canned diced tomatoes, including juices, to the pot and stir.
- 6
Drain and rinse the black and kidney beans, then add them to the pot along with the edamame.
- 7
Stir in chili powder, cumin, smoked paprika, salt, and black pepper.
- 8
Pour in the water, bring to a simmer and cook for about 10 minutes, stirring occasionally.
- 9
Slice the green onions and sprinkle them on top before serving.
Cook it this week.
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