Chili with Fresh Corn & Red Quinoa
Serves 6 | Prep Time 10 minutes | Cook Time 30 minutes
Ingredients
• 1 Tbsp Eden Extra Virgin Olive Oil
• 2 tsp Eden Toasted Sesame Oil
• 1 1/2 cups onions, chopped
• 1/3 cup green bell peppers, diced
• 1/3 cup red bell pepper, diced
• 1 1/2 cups organic sweet corn, fresh or frozen
• 15 ounces Eden Chili Beans (seasoned dark red kidney), do not drain
• 15 ounces Eden Pinto Beans, do not drain
• 1/4 cup Eden Red Quinoa, rinsed
• 14 ounces organic whole tomatoes, drained, reserve 1/2 cup tomato liquid, coarsely chop tomatoes
• 1 cup water
• 1/2 tsp Eden Sea Salt
• 2 tsp Eden Shoyu Soy Sauce
• 2 Tbsp fresh parsley, minced
Directions
Heat oil in a medium soup pot and sauté onion for 3 to 5 minutes. Add remaining ingredients except the sea salt, shoyu, and parsley. Mix, cover, and bring to a boil. Simmer on medium low for 20 minutes. Add sea salt and shoyu. Cover and simmer another 10 minutes. Garnish with parsley and serve.
Nutritional Information
Per serving: 254 calories, 5g fat (18% calories from fat), 11g protein, 44g carbohydrate, 11g fiber, 0mg cholesterol, 396mg sodium