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

In a large pot over medium heat, soften the onions and garlic in the oil. Add the bell peppers and chili powder. Cook for 1 minute, stirring constantly. Add the remaining ingredients. Season with salt and pepper.

Bring to a boil. Simmer over medium heat for 30 minutes, stirring often. Add water, as needed, if the chilli is too thick.

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