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Ingredients
15
coconut oil
ml
1
red onion
2
garlic
clove(s)
2
carrot(s)
1
celery
stalk
1
pepper
1½
corn
cob
1
jalapeno pepper
7
oregano
ml
10
chili powder
ml
5
cumin
ml
250
vegetable broth
ml
2
crushed tomatoes
can(s)
1
black bleans
can
1
kidney beans
can
To taste,
salt and pepper
Directions
Step 1
In a pot over medium heat, sauté onion and garlic in some coconut oil or water until onion becomes translucent.
Step 2
Add carrots, celery, yellow bell pepper, corn kernels, jalapeno, oregano, and spices.
Step 3
Cook for 5 minutes; then add remaining ingredients and let simmer for 30 minutes.
Step 4
Serve chili warm over a nest of spaghetti squash along with corn chips or potatoes.
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