Spicy Four Bean Chili
Serves 8 | Prep Time 10 minutes | Cook Time 30 minutes
Ingredients
• 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
• 29 ounces organic diced tomatoes, 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
Directions
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. Coarsely grate the tofu on a cheese grater or finely chop. 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: 374 calories, 8g fat (19% calories from fat), 20g protein, 56g carbohydrate, 17g fiber, 0mg cholesterol, 580mg sodium