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Wednesday, September 8, 2010

Yummy Chili Edamame Recipe

chili edamame
You may recall that I’ve posted about yummy edamame before. Edamame are young soybeans, typically still in their pod. Unlike full grown or mature soybeans that are used in making tofu and soy milk, edamame is soft and edible. You can buy hulled edamame at stores like Trader Joe’s and they are perfect for tossing in a salad or adding to rice dishes or.... to make Chili Edamame! Edamame has a sweet, nutty taste that is the perfect replacement for other types of beans in your next pot of chili.

Edamame is more than a tasty addition to your diet. It is also a great replacement for the protein in a vegan or vegetarian diet, and we all know how healthful soy is for us. Edamame is also abundant in health-healthy vitamin K and folate and contains isoflavones that work to maintain bone density. And last of all, edamame is a good source of calcium, which is needed for strong bones and a healthy body.

This Chili Edamame recipe provides you with a perfect alternative to traditional chili, and with fall approaching. There’s nothing like a steaming bowl of soup and a good book on a cool autumn evening.

I love this recipe, and everyone is always asking me for it – so here it is for all to enjoy.

2 cups prepared, shelled edamame
1.5 tablespoon extra virgin olive oil
2 medium onions, chopped (yellow or white, makes no difference)
5 cloves garlic, minced
1 can (14-ounce size) diced tomatoes (with their juice)
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon chili powder (use more if you prefer your chili hotter)

Sautee the chopped onions and minced garlic in a large pan over medium heat for around 4-5 minutes. Add the tomatoes in their juice and continue to saut̩ for an additional 4-5 minutes. Stir in the cumin, chili powder and the oregano, saut̩ing for around 3 more minutes. Add the edamame and bring to a boil. Once the mixture is boiling, reduce the heat and allow to simmer for about 45 minutes. Serves four, but I usually double, or even triple the recipe. The great thing about making more than you need for a particular day is that you can easily freeze individual servings and then thaw them out for a quick and healthy meal anytime of the day, or even stick a frozen serving of this in your lunchbox Рit will be thawed and ready for the microwave by lunch! This is a great make-ahead dish for tailgating, too.

And if you aren't in the mood for chili, but are looking for more recipes, check out my low calorie recipe list, or perhaps my postings on low calorie tofu with peanut sauce, low calorie potato skins, low calorie chocolate souffle, or low calorie banana bread!

Enjoy!
Juliet

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1 comment:

Susan said...

Just tried this last night and I've got to say, it is YUMMY! Thanks for the awesome recipe...

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