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Chili with Fresh Corn & Red Quinoa

Chili with Fresh Corn & Red Quinoa

Serves 6 | Prep Time 10 minutes | Cook Time 30 minutes


1 Tbsp Eden Extra Virgin Olive Oil

2 tsp Eden Toasted Sesame Oil

1 1/2 cups chopped onions

1/3 cup diced green bell peppers

1/3 cup diced red bell pepper

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 minced parsley


Heat oil in a medium soup pot and sauté the onions for 3 to 5 minutes. Add all remaining ingredients except the sea salt, shoyu, and parsley. Mix, cover and bring to a boil. Simmer on medium low for 20 minutes. Add the sea salt and shoyu. Cover and simmer another 10 minutes. Serve garnished with parsley.

Nutritional Information

Per serving: 265 calories, 6g fat (18% calories from fat), 12g protein, 44g carbohydrate, 11g fiber, 0mg cholesterol, 419mg sodium