Serves: 8 |
Prep Time: 10 minutes |
Cook Time: 45 minutes
Ingredients
- 2 Tbsp Eden Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1 large onion, diced
- 1/2 cup green bell pepper, diced
- 15 ounces Eden Chili (seasoned) Beans, do not drain
- 15 ounces Eden Pinto Beans, do not drain
- 15 ounces Eden Garbanzo Beans, do not drain
- 1/4 cup Eden Red Quinoa, rinsed and drained
or any Eden Quinoa - 1/2 cup organic sweet corn, fresh or frozen
- 1/4 cup carrots, small diced
- 1/2 cup celery, diced
- 28 ounces organic whole tomatoes, do not drain, chopped
- 2 cups vegetable stock
or water - 1 Tbsp Eden Ground Chili Pepper, or to taste
- 1 tsp Eden Sea Salt, or to taste
Directions
Heat the oil in a large soup pot and sauté the garlic and onion for 3 minutes. Add the pepper and sauté another 2 minutes. Add all remaining ingredients, cover and bring to a boil. Reduce the flame to medium low and simmer 35 minutes, stirring occasionally. Adjust the seasoning by adding more chili powder and sea salt, if desired and simmer another 5 minutes. Serve hot with organic corn chips or crackers. If additional spicy flavor is desired, add several drops of hot sauce, more chili powder or spicy salsa.
Nutritional Information
Per serving - 238 calories, 5 g fat (18% calories from fat), 11 g protein, 40 g carbohydrate, 10 g fiber, 0 mg cholesterol, 386 mg sodium