Serve with brown rice or quinoa and top with chopped green onions.

Equipment Needed

Measuring cups and spoons, food processor, mixing bowl, pot and a potato masher


Using a food processor, shred the carrots, celery, onion and garlic.

Remove everything from the food processor and place in a mixing bowl.

Add the mushrooms to the food processor and pulse until they resemble the texture of ground beef.

Saute the carrots, celery, onion and garlic in the coconut oil until slightly caramelized.

Add chili powder, salt and pepper and continue to saute for an additional minute.

Add the remaining ingredients to the pot and stir thoroughly.

Simmer over medium-low heat for 45 minutes, stirring often. 

Remove the chili from the heat and lightly mash with a potato masher to thicken the sauce.

Serve and enjoy!