2 cups salsa

1 cup edamame

2 medium carrots, chopped

1 medium orange bell pepper, chopped

1 small onion, chopped

4 cloves garlic, grated

1 can diced tomatoes (15 oz.)

1 can cannellini beans, rinsed

1 can kidney beans, rinsed

1 can black beans, rinsed

1 tablespoon tomato paste

2–3 cups vegetable broth

1 tablespoon olive oil

1 packet fajita seasoning

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Set the Ninja Foodi to sauté mode. Heat the olive oil and sauté the onion, bell pepper, carrots, and garlic until softened.
Add the tomato paste and stir until incorporated.
Stir in the salsa, diced tomatoes, beans, edamame, and fajita seasoning.
Pour in 2 cups of vegetable broth, adding more if needed to reach desired chili consistency.
Cancel sauté mode. Secure the lid, set the Ninja Foodi to pressure cook on high for 10 minutes.
Allow a natural release for 5 minutes, then quick release the remaining pressure.
Stir well, taste, and adjust seasoning if needed.
Serve hot with your favorite toppings such as avocado, shredded cheese, or tortilla chips.

Add ground turkey, chicken, or beef for a meatier chili.

Use hot salsa or extra chili powder for more heat.

Swap edamame with corn or zucchini for different textures.

Try different beans such as pinto or navy beans.

Top with Greek yogurt instead of sour cream for a lighter option.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.