A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Edamame Chili
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- #37670
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon olive oil
2 medium yellow onions, chopped
6 cloves garlic, minced
1 can (14 ounce size) chopped tomatoes (do not drain)
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon chili powder
2 cups prepared, shelled edamame
directions
Heat oil in a large pot over medium-high heat and saute the onions and garlic until they are translucent, about 5 minutes.
Add the tomatoes and their juice and saute for 3 to 4 more minutes.
Stir in the oregano, cumin and chili powder, sauteing for 2 to 3 more minutes.
Add the edamame and bring the mixture to a boil.
Reduce the heat to low and simmer for about 45 minutes.
cook's notes
The chili can be made a day or two ahead and reheated before serving.
added by
kathy42
nutrition data
338 calories, 17 grams fat, 30 grams carbohydrates, 22 grams protein per serving. This recipe is low in sodium.
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