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Vegetarian Garbanzo + Edamame Chili

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.

6 Serving(s)
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Vegetarian Garbanzo +  Edamame Chili

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

  1. 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.
  2. Add remaining ingredients except those for serving. Bring to a boil. Reduce heat and simmer, stirring occasionally, 20–25 minutes or until thickened.
  3. 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 ServingFat: 9gSaturated Fat: 2gCholesterol: 8mgSodium: 512mgCarbohydrates: 77gFiber: 18gSugars: 29gProtein: 15g

      Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe