Serves: 6 |
Prep Time: 15 minutes |
Cook Time: 25 minutes
Ingredients
- 2 Tbsp Eden Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1 cup onion, diced
- 1 1/2 lbs fresh mushrooms, small diced
- 1/2 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 cup fresh or frozen organic sweet corn
- 15 ounces Eden Chili Beans, do not drain
- 15 ounces Eden Pinto Beans, do not drain
- 14 ounces Eden Crushed Tomatoes w/Onion, Basil & Garlic
- 4 ounces canned mild green chilies
- 1 1/2 Tbsp organic cocoa powder
- 2 tsp Eden Apple Cider Vinegar
- 1 1/2 tsp Eden Ground Cinnamon
- 1/4 tsp Eden Ground Chili Pepper
- 1 tsp Eden Sea Salt
- 1/4 tsp Eden Black Pepper
- 1 whole avocado, peeled, seeded and sliced
Directions
Heat oil in a medium soup pot and sauté the onion and garlic for 2 to 3 minutes. Add the mushrooms and sauté another 4 to 5 minutes. Add all remaining ingredients except the avocado. Cover, bring to a boil, reduce the heat to medium-low and simmer about 20 minutes until peppers are tender. Serve with slices of avocado garnish.
Nutritional Information
Per serving - 316 calories, 11 g fat (30% calories from fat), 14 g protein, 46 g carbohydrate, 13 g fiber, 0 mg cholesterol, 591 mg sodium