Vegetarian Chili with Edamame | RICARDO

Ingredients

• 2 onions, thinly sliced
• 2 garlic cloves, chopped
• 2 tbsp (30 ml) vegetable oil
• 2 yellow bell peppers, seeded and cut into large dice
• 2 tbsp chili powder
• 2 cans (19 oz/540 ml each) diced tomatoes
• 1 can (19 oz/540 ml) no-salt-added red beans, rinsed and drained (see note)
• 2 cups (290 g) frozen shelled edamame
• 1 cup (120 g) green beans, cut into pieces
• 2 tbsp (30 ml) molasses
• 1/4 cup (60 ml) sour cream
• Cilantro leaves, for serving