It's chili-season and I'm chili-hungry. I've got a knock-your-socks-off recipe for chili, inspired by an Eden recipe, that will not only nourish your body, but it will funnel money back into our state's economy. The catch is using as many organic, Michigan-based Eden products as you can in the recipe. Win-win, right?

Robert Cantelon of Arbor Farms informs: "Eden Foods is one of the very first 'organic' businesses in the country, founded here in Ann Arbor on the principle that the integrity and quality of their products would be their key to success," says Cantelon. "We carry a large selection of Eden products because, after 40 years, they still honor that vision in all of their practices." Kevin Sharp, of People's Co-op agrees telling me, "Eden products are my favorite!"

In the following recipe, I used Smoked Chili Powder ($2.79 ounce) purchased from the Spice Merchants in Kerrytown. This best-selling seasoning lent a rich, deep smokiness to the chili. Just sniff the bag; you will "scent" what I mean. Chipotle peppers would have been a good substitute for the Smoked Chili Powder.

The list of ingredients may appear long, but aside from chopping onion, celery and jalapeno, it's simply opening cans and boxes and seasonings.

Still too many cans? How about opening just one: Delicious, healthy and organic canned chili (Black Bean & Quinoa, Great Northern & Barley, Kidney Bean & Kamut and Pinto Bean & Spelt) is available from Eden foods, as well. The January, 2010, issue of Grocery Headquarters magazine, in fact, announced Eden Organic Chilies has just been selected the winner of the "Selling Wellness Trailblazer Award in the ‘Meal Maker’ category".

One of many accolades for a 135-employee-strong Clinton, Michigan-based company, who certainly deserve them.

Yield: 10 cups Time: 30 minutes Cost: apx. $13.00

Ingredients 2 tablespoons extra virgin olive oil 1 yellow onion, diced (2 cups) 2 teaspoons minced garlic 2 stalks celery, sliced (1 1/2 cups) 1 jalapeno pepper, diced 1 tablespoon chili powder (smoked if available) 1 teaspoon cumin 1 (15 ounce) can kidney or aduki Beans, do not drain 1 (15 ounce) can pinto or black beans, do not drain 1 (15 ounce) can cannellini or garbanzo Beans, do not drain 1 (28 ounce) can whole tomatoes, do not drain, remove stem end and coarsely chop 1/2 cup quinoa, (red, black or white) rinsed and drained 1-2 cups stock: vegetable, beef or chicken 1 1/2 cups corn, frozen or fresh Mix and Match Garnish Options: Hot sauce/Lime/sour cream/ tortilla chips/ cilantro/ grated cheddar

Directions

1. Heat oil in a large, heavy- bottomed pot, to medium heat. Stir in onion, garlic, celery, jalapeno, chili powder, cumin and a pinch of kosher salt and sauté 7-8 minutes or until vegetables are limp. 2. Add beans and tomatoes, including liquids, quinoa and stock and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 35-45 minutes, or until quinoa is cooked, adding additional stock to thin, if necessary. 3. Stir in corn and simmer until corn is heated.