3 Bean Tumeric Chili

Serves 4

2 tablespoons coconut oil

2 large carrots, minced

2 stalks celery, minced

2 medium red onion, minced

2 cups vegetable broth

Juice of 1 lime

1 15oz can kidney beans, drained and rinsed

1 15oz can lentils, drained and rinsed

1 15oz can chickpeas, drained and rinsed

4 cloves garlic, minced

1 teaspoon each ground turmeric and ground ginger

Sea salt and black pepper to taste

1/2 bunch fresh cilantro, chopped

Add oil to a large soup pot over med heat. When hot, add carrots, celery, and onion. Saute for 10 minutes, stirring occasionally, or until tender. Stir in broth, lime juice, beans and dry seasonings. Bring to a simmer, ten cook for 25 minutes or until everything is tender and liquid has reduced by half. Serve mixture in bowls with cilantro on top.