Cremini Chili

From Dr. Hyman’s book “What The Heck Should I Eat?” I modified his recipe a bit and it turned out delicious.

Ingredients

2 Tbsp ghee

24 cremini mushrooms, roughly chopped

2 large red onions, roughly chopped

2 large carrots, peeled and roughly chopped

2 red bell peppers, stemmed, seeded, roughly chopped

4 celery stalks, roughly chopped

4 cloves garlic, minced

2 Tsp ancho chile powder

1 Tbsp dried oregano

2 tsp garlic powder

1/2 tsp cayenne pepper

1 Tbsp smoked paprika

1/2 tsp liquid smoke

1 Tbsp salt

1 (15 oz) can diced tomatoes or tomato puree

6 cups filtered water

Garnish - cilantro and avocado

What To Do

• Heat dutch oven over medium heat, add ghee and heat until shimmering. Add all the veggies (mushroom, onions, carrots, bell peppers, celery) and cook until soft - about 10 mins. It helps to put lid on to soften them.

• Add minced garlic and the spices and stir well. Add diced tomatoes and water and bring to a boil. Cover, reduce heat to medium and cook until it has reduced and thickened, about 45 minutes.

• Top with avocado and cilantro.