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Spicy Four Bean Chili

Serves 8 | Prep Time 10 minutes | Cook Time 30 minutes

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Spicy Four Bean Chili


30 ounces Eden Chili Beans (seasoned dark red kidney), 2 cans, do not drain

30 ounces Eden Spicy Pinto Beans, 2 cans, do not drain

15 ounces Eden Garbanzo Beans, do not drain

6 pieces Eden Dried Tofu (soybeans), 1 package, soaked in warm water 5 minutes

14 1/2 ounces Eden Diced Tomatoes, do not drain

14 1/2 ounces Eden Diced Tomatoes w/Green Chilies, do not drain

2 Tbsp Eden Extra Virgin Olive Oil

2 cloves garlic, minced

1 medium onion, diced

1 cup celery, diced

1 cup carrots, diced

1 cup organic sweet corn, fresh or frozen

2 tsp Eden Shoyu Soy Sauce, or to taste


Heat the oil in a large soup pot and sauté the garlic and onions for 1 to 2 minutes. Add the celery and carrots, and sauté another 1 to 2 minutes. Add all of the beans and tomatoes along with their cooking liquid. Squeeze the water out of the soaked dried tofu and discard the water. Grate the tofu on a cheese grater. If some of the pieces are large, simply break them into smaller pieces with your fingers. Place the grated dried tofu in the soup pot. Cover and bring to a boil. Reduce the flame and simmer for 20 to 25 minutes. Add the shoyu soy sauce, cover and simmer another 5 minutes. Serve hot.

Nutritional Information

Per serving: 351 calories, 6g fat (16% calories from fat), 22g protein, 55g carbohydrate, 18g fiber, 0mg cholesterol, 480mg sodium

Related Recipes

Beans, Good/High Fiber, Good/High Protein, Japanese Food, Mexican/Spanish, No Sweetener Added, Oils, Soup, Chili & Stews, Tomatoes, Vegan

©2016 Eden Foods, Inc.