Superfood Chili
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings4
Ingredients
- 3-4 Tbsp. coconut oil (unrefined)
- 3/4 cup yellow onion diced
- 4 cloves garlic
- 1 cup carrot diced
- 1 cup celery diced
- 1 jalapeño diced
- 1 tsp. cumin powder
- 1 tsp. turmeric
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 1/2 tsp. paprika
- 2 bay leaf
- 1 jar salsa ~16 oz.
- 2 cups vegetable broth (low or no sodium)
- 2 cans chili beans (or choose a mix of pinto, kidney, and/or black beans)
- 1/2 cup portabello mushrooms diced
- unrefined salt (real, pink, or Celtic salt) to taste
Instructions
- Heat pot over medium heat, add oil to coat bottom of pot.
- Saute onion for 3-4 minutes,until soft but not browned. Add garlic, and cook another 1-2 minutes. Next add the carrot, celery, and jalapeño, stirring well to coat in the oil. Cook about 7 minutes.
- Next, add all spices (except salt), salsa, and beans, and stir well. Add 1 cup of broth, allowing to cook down and for the liquid to be mostly absorbed, about 7 minutes. Add the additional cup of broth, and mushrooms if using, and continue cooking for another 8-12 minutes, until carrots and celery are soft, but not mushy. Salt to taste.
Recipe Notes
I like my chili thick, but if you prefer a thinner, soupier version, simply add more vegetable broth until your desired consistency.
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