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Power Chili
Serves 6-10

(all organic if possible, use Clean Fifteen if unable to find organic and wash well with soap or peace of mind since everything is cooked)
2 Tbsp olive oil, avocado oil, lard, ghee, or coconut oil
6-8 garlic cloves, chopped
1 large cauliflower, chopped
1 medium butternut squash, chopped into 1″ cubes
1 medium zucchini, chopped into 1″ cubes
5 celery stalks, chopped
5 carrots, chopped
1 large white or yellow onion, chopped
2 cans diced tomato
2 Tbsp tomato paste
3 Tbsp chilli powder
4 tsp ground cumin
Sea salt and pepper added in the end to your taste (important to “taste” salt in recipes)
6 cups mineral broth (if using pre-made then be sure it is organic, preservative and additive free)

1 -2 large avocado for garnish at the end
1 bunch parsley chopped to garnish

optional  ingredients:
1 lb of grass-fed ground beef to add at the end
1 can black beans (skip if you are sensitive to legumes)

1 large pot (I used 20Q pot, need >10Q is my best guess)
1 cutting board
1 sharp chopping knive
1 can opener

Chop all ingredients. In large stock pot, sauté onion and garlic until onion is translucent. Add squash and all other vegetables adding tomato paste, chili powder and cumin. Mix well. Add diced tomatoes and vegetable broth and black beans (if including). Bring to a boil and then back to simmer and cover.  Simmer until vegetables are al dente.

Serve in bowls and top with avocado and parsley. I served a side of mixed green salad, because you can’t have enough veggies!