INGREDIENTS
2 tbsp
coconut oil
24 larges
cremini mushrooms
2 larges
onions
2 larges
carrots
2
bell peppers
4
celery stalks
4 cloves
garlic
2 tbsp
chili powder
1 tbsp
oregano
2 tsp
garlic powder
1/2 tsp
chipotle powder
15 oz
tomato purée
6 cups
water
1/4 tsp
sea salt
1 large
avocado
1/2 cup
cilantro leaves
6 qt
heat a dutch oven over medium-high heat. add the ghee
45
cover
1 serving
divide amongst four bowls and top