White Bean Chili

White Bean Chili



  • 2 13.4oz cartons Jack’s Quality Cannellini Beans, drained and rinsed

  • 4 cups vegetable broth (or chicken broth)

  • 1 cup sweet corn, frozen

  • 1 red bell pepper, diced

  • 4 cloves of garlic, minced

  • 3 green onion stalks, diced

  • 8 oz mini portabella mushrooms, diced/sliced

  • 7 oz green chilis

  • ½ lime

  • 2 cups sour cream

  • 1 cup Mexican blend cheese, shredded

  • 2 tablespoons olive oil

  • 1 teaspoon Cumin

  • ½ teaspoon Oregano

  • ½ teaspoon Dried Cilantro

  • Ground pepper to taste

  • Top with Wild Garlic Falksalt


  • 2 Cups chicken, cooked and shredded*

  • Fresh Cilantro

  • Avocado, sliced


  • In a large pot on medium heat, drizzle olive oil. When hot add bell pepper, mushrooms and garlic.

  • Cut the leafy green part of the green onions off and save for later, dice up the white part of the green onion and add to mixture.

  • When the mixture is softened, stir in Cannellini beans and corn.

  • Add vegetable broth, green chilis (do not drain), cumin, dried oregano, dried cilantro and juice from half a lime. *If using shredded chicken, also add to mixture* Stir together and let simmer for 20-30 minutes.

  • Reduce heat to low and stir in sour cream.

  • In bowl, small handful of cheese and stir together. Top with ground pepper and Wild Garlic Falksalt to taste.

  • Finish off with sliced avocado, diced green onion (leafy part that was saved previously), and fresh cilantro.

3 Bean Quinoa Salad

3 Bean Quinoa Salad



  • ½ cup uncooked tri-color quinoa 

  • ¾ cup minced red onion (about ½ of a medium red onion)

  • 3 cloves garlic, minced

  • 1 large lemon, juiced

  • 2 tablespoons olive oil

  • ¾ teaspoon Natural Falksalt

  • ¾ teaspoon coarse ground black pepper

  • 1 13.4-ounce carton of Jack’s Quality organic garbanzo beans, drained and rinsed

  • 1 13.4-ounce carton of Jack’s Quality organic black beans, drained and rinsed

  • 1 cup shelled edamame (If using frozen edamame, run it under warm water for 20 seconds to thaw.)

  • ¼ cup packed Italian parsley leaves, finely chopped

  • 3 scallions, finely chopped


  • Place the quinoa and ¾ cup water in a small saucepan. Bring to a boil, lower to a simmer, cover and cook for 15 minutes. Let the quinoa rest, covered, for 5 minutes. Fluff with a fork.

  • While your quinoa is cooking, combine the minced red onion, garlic, lemon juice, olive oil, salt and pepper. Let stand for 10 minutes, until the onions have softened slightly.

  • Drain and rinse your beans. When it comes to the garbanzo beans, I like to remove their skins because I’m obsessive like that. To do this, place the drained garbanzo beans between two sheets of paper towel and rub lightly. This will loosen the skins, which you can then pick off and discard. (Yes, this is optional, but it’s not that hard, so you should probably just do it.)

  • Place the beans in a large mixing bowl with the cooked quinoa, parsley and scallions. Add the red onion mixture and mix to combine. Taste and season with extra salt if necessary.

  • Cover and refrigerate your quinoa bean salad for at least half an hour to let the flavors mingle. Serve cold or at room temperature.