Ingredients
3 Tbsp. extra virgin olive oil, coconut oil, organic butter or ghee
1 medium red onion, chopped
3 cloves garlic, chopped
2 Tbsp. chili powder
2 tsp. ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups chopped carrots
2 14 oz. cans no-salt-added pinto beans
1 14 oz. can no-salt-added diced tomatoes
3/4 tsp. sea salt (may use Herbamare seasoning salt if you have it)
1/2 tsp. black pepper
Optional additions: Greek yogurt, diced fresh tomato and/or Cilantro
Optional: Serve with warmed corn, teff or rice tortillas
Preparation
Heat oil in large pot over medium heat. Add all but a few Tbsp.of the chopped red onion. Stir in garlic, chili powder and cumin and cook stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and carrots and cook, stirring occasionally until just tender, about 3 more minutes. Add beans, tomatoes, 1 1/2 cups water and 3/4 tsp. salt or Herbamare and 1/2 tsp. pepper. Bring to a boil then stir and reduce heat to medium. Simmer, stirring occasionally, until vegetables are tender and the chili thickens, about 20 minutes. If needed, adjust salt/pepper. Divide chili among bowls. Top with desired toppings.