Cook 2 slices bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Drain on paper towels; crumble. Cook one 14-ounce bag frozen edamame in pods as the label directs. Drain, toss with the bacon and 1/4 teaspoon chili powder, and season with salt.
Photograph by Ryan Dausch
Recipe courtesy for Food Network Magazine