This spicy Edamame With Chili recipe takes just 10 minutes and one pot—perfect for busy weeknights when you want something fun, healthy, and snackable.
I make this often when I need a salty, spicy bite that’s still wholesome and full of plant-based protein. Even my kids have come around to loving it—minus the chili flakes!
🛒Ingredients
- Frozen edamame beans – Use in-shell edamame for extra fun snacking, but you can use shelled if you prefer. Just don’t overcook them!
- Dried chili flakes – This adds a warm kick. Adjust to your spice level or skip for a kid-friendly version.
- Sea salt flakes – I like the texture and pop of flavor you get from flaked sea salt, but regular kosher salt works too.
- Sesame oil – Just a splash gives the beans a deep, nutty flavor that balances the chili.
- Garlic powder – Adds that savory, umami layer without needing to mince fresh garlic. However, you can totally add 1-2 teaspoons of minced garlic for a sharper taste!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣How To Make Chili Edamame
- Boil water – Start by boiling water in a kettle or pot.
- Cook edamame – Add frozen edamame to a saucepan. Cover with boiling water and bring to a boil over medium heat. Cook for 3 minutes.
- Make chili salt – While the beans cook, add ½ teaspoon chili flakes and 1 teaspoon sea salt flakes to a mortar and crush together for 1 minute.
- Finish chili salt – Stir in the remaining 1 teaspoon salt flakes and garlic powder, but don’t crush—just mix.
- Drain and season – Drain the edamame and return to the hot pan. Toss with ¾ of the chili salt and ½ teaspoon sesame oil.
- Serve – Top with the remaining chili salt and serve warm.
Rita's Tip
Don’t overcook – This one’s important! If you boil the edamame too long, they lose that firm, satisfying bite. I stick to 3 minutes and they’re perfect every time.
📋Tips
- Make it kid-friendly – If your crew isn’t into heat, just leave out the chili flakes. I like to swap in a little smoked paprika instead—it gives that same cozy depth without the burn.
- Add citrus – A squeeze of lime right before serving? Yes please. It brightens everything and takes the flavor to a whole new level. Don’t skip it if you’ve got a lime lying around.
- Use garlic oil – If you’re out of garlic powder, no stress. I’ve drizzled in garlic-infused oil before and honestly, it might be even better. Super rich and savory.
- Swap the chili – I like changing up the chili flakes depending on my mood. Cayenne for a sharper heat, Korean gochugaru for something fruitier, or chipotle flakes if I want that smoky hit.
- Toast the chili – If you’ve got a minute, dry-toast the chili flakes in a pan first. It deepens the flavor and makes the whole dish smell amazing.
- Go garlicky – When I’m feeling bold, I skip the powder and stir in some freshly minced garlic with the sesame oil. It gives it a nice little bite!
- Make it a bowl – Want to turn it into dinner? Serve the edamame over warm rice and add avocado slices, shredded carrots, and crunchy cucumbers. I do this when I’m too tired to cook but still want something balanced.
- Meal prep friendly – I love making a big batch and keeping it in the fridge for snacking. It’s healthy, filling, and beats reaching for chips.
🍱Storage Instructions
- 🍱To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- 🔥To Reheat. Warm in a dry pan or microwave for 30 seconds until just hot.
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📖Recipe
Edamame With Chili
Quick and spicy Edamame With Chili takes just 10 minutes to make! This healthy, high-protein snack is perfect for busy weeknights or easy appetizers.
Ingredients
- 9 ounces frozen edamame beans
- ½ teaspoon dried chilli flakes
- 2 teaspoon sea salt flakes
- ½ teaspoon sesame oil
- ½ teaspoon garlic powder
Instructions
- Boil water: Start by boiling water in a kettle or pot.
- Cook edamame: Add frozen edamame to a saucepan. Cover with boiling water and bring to a boil over medium heat. Cook for 3 minutes.
- Make chili salt: While the beans cook, add ½ teaspoon chili flakes and 1 teaspoon sea salt flakes to a mortar and crush together for 1 minute.
- Finish chili salt: Stir in the remaining 1 teaspoon salt flakes and garlic powder, but don’t crush—just mix.
- Drain and season: Drain the edamame and return to the hot pan. Toss with ¾ of the chili salt and ½ teaspoon sesame oil.
- Serve: Top with the remaining chili salt and serve warm.
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