Chilled Gazpacho Chili

This is a great dish for a warm August evening such as tonight…the next time you’re in the mood for the intense flavor and hearty taste of a chili but with a light, cool taste…be sure to whip up this refreshing gazpacho chili.

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Ingredients

  • Protein of choice (Ground Turkey, Chicken, Bison, Tofu, Tempeh, Seitan, etc.)
  • 1 can Eden Organic Diced Tomatoes
  • 1 Red Onion (chopped)
  • 1/2 cup Scallion (chopped)
  • 2 Cloves Garlic (chopped)
  • 1 Tbsp. Minced Garlic
  • 1 tsp. Chili Powder
  • 1/2 cup Corn
  • 1  Poblano Pepper (chopped/seeded)
  • 3 Tbsp. Tomato Paste
  • 2 Tbsp.  Ground Cumin
  • 1 can Eden Organic Kidney Beans (drained and rinsed)
  • 1 can Eden Organic Black Beans (drained and rinsed)
  • 1/2 can Low-Sodium Chicken Broth
  • 1/2 cup Fresh Cilantro (finely chopped)
  • 1/2 Avocado (chopped)
  • 1 Mango (peeled and sliced)
  • 8 Lime Wedges
  • Nu-Salt and pepper, to taste

Directions

  • Heat a large saucepan over medium heat and add chicken broth, onion, poblano pepper, garlic and protein of choice.  Cook for 10 minutes or until protein source has fully cooked; stir frequently until protein starts to crumble.  Remove from heat.
  • Stir in chili powder, cumin, tomato paste, Nu-Salt and pepper, corn and both cans of beans.  Mix well.
  • Remove from heat and let cool in the refrigerator.
  • Transfer in to serving bowls and top with cilantro, mango and avocado slices.
  • Serve with limes.
  • Enjoy!

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Amie | 
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