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Adapted from Thrive Foods; makes 6, 2-cup servings

  • 3 tbsp. coconut oil
  • 1 cup diced red onion
  • 1/4 green bell pepper
  • 1 cup small diced delicata squash
  • 5 tbsp. minced garlic
  • 1/2 cup whole coriander seeds, toasted
  • 1 can of crushed tomatoes
  • 1 can of diced tomatoes
  • 1 quart water
  • 2 tsp. sea salt
  • 2 1/2 tsp apple cider vinegar
  • 2 1/2 tbsp. ground cumin powder
  • 1 tsp. chipotle powder
  • 3 cups cooked black beans
  • 1 tbsp. nutritional yeast
  1. In a very large soup pot, heat oil on high.  Add the onion, bell pepper, squash, and minced garlic.  Continue to cook for 3-5 minutes, stirring as needed.
  2. Toast the coriander seeds and grind in blender.
  3. Add both cans of tomatoes to pot along with water, salt, vinegar, cumin, chipotle and coriander.  Reduce heat to medium.
  4. Add cooked beans and nutritional yeast.  Turn off heat and mix well.
  5. Blend 1/2 of the chili in blender then mix back into pot with remaining chili.
  6. Serve warm and with a salad.