Ingredients
- 3-4 Tbsp. coconut oil
- 3/4 cup yellow onion diced
- 4 cloves garlic
- 1 cup carrot diced
- 1 cup celery diced
- 1 jalapeño diced
- 1 tsp. cumin
- 1 tsp. turmeric
- 1 tsp. oregano
- 1 tsp. chili powder
- 1/2 tsp. paprika
- 2 bay leaves
- 1 jar salsa ~16 oz.
- 2 cups vegetable broth
- 2 cans chili beans (or choose a mix of pinto, kidney, and/or black beans)
- 1/2 cup portabello mushrooms diced
- pink salt to taste
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