Chili (6 servings)
2 cans Eden Organic navy beans
1 cup organic shitake mushrooms, chopped
2 organic poblano or pasilla peppers
1 organic jalapeño pepper
1 large organic onion
5 organic garlic cloves
3 ears organic white corn
2 teaspoons organic cumin
2 teaspoons organic coriander
1 teaspoon Himalayan salt or Redmond’s Real Salt
5 cups organic vegetable broth
2 tablespoons fresh organic cilantro, chopped
3 tablespoons organic lime juice, fresh-squeezed
Using a strainer, drain and rinse the cans of navy beans; then set aside.
Remove seeds and chop the peppers; then set aside. Chop the onion and garlic cloves; keep separate and set aside. Cut the white corn from the cob and set aside.
In a large pan, add the vegetable broth, navy beans, onion, mushrooms, peppers, white corn, garlic, cumin, coriander, and salt; bring to a boil and then let simmer for 45 minutes. Then add the cilantro and lime juice; cook for 30 minutes. To serve, ladle the chili into bowls.