Vegetarian Chili

• 2 tsp. coconut oil
• about 2 cups of mushrooms
• 1 medium onion, finely chopped
• 1/2 medium red bell pepper, diced
• 2 stalks celery finely chopped
• 2 jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 2 Tbs. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. turmeric
• 1/8 tsp. cayenne pepper
• 28 oz. can diced tomatoes
• 2 cans beans
• 3/4 cup water or vegetable broth
• 1 cup fresh or frozen corn kernels
• 1/3 cup chopped fresh cilantro
• avocado
• cheddar cheese
• sour cream

1. 1. In a large pot, heat oil over medium heat.
2. 2. Chop the onion, and add to the pot. Stir gently with a wooden spoon to prevent sticking until onions are soft, about 5 minutes.
3. 3. Mince hot peppers (if using) and garlic; add them both to the pot and stir for about a minute or until fragrant.
4. 4. Chop mushrooms and add to the pot and stir occasionally for a few minutes.
5. 5. Chop celery and peppers; add to pot and stir.
6. 6. Add diced tomatoes, beans, and spices. Stir well.
7. 7. Add vegetable stock or water.
8. 8. Bring to the boil, then turn down heat to simmer.
9. Simmer the chili for a minimum of 30 minutes, periodically stirring and tasting, adjusting the spices if necessary.
10. When the vegetables are soft and the chili is flavourful, it may be eaten. It tastes best, though, after simmering for at least an hour.
11. Serve chili with garlic bread or on rice. Top optionally with green onions, sour cream or plain yogurt, avocado slices, or shredded cheese.

coconut oil, mushrooms, onion, red bell pepper, stalks celery, peppers, garlic, chili powder, ground cumin, oregano, turmeric, cayenne pepper, tomatoes, beans, water, corn, fresh cilantro, avocado, cheddar cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/vegetarian-chili-52494171 (may not work)