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.

Kevin Khalili