Dr. Bronner's Organic Virgin Coconut Oil Description
Certified Fair Trade
Whole Kernel • Rich & Nuttier Flavor
Fresh Pressed & Unrefined
Use for Medium-High Heat Cooking
ALL-ONE! Magic Foods
Non-GMO Project Verified
Our Whole Kernel Organic Virgin Coconut Oil is expeller-pressed from fresh, carefully dried coconut kernels whose brown inner skins have been left on, resulting in a more aromatic, nuttier-tasting oil. Versatile and delicious, Whole Kernel Coconut Oil can be used for stir-frying, sauces, baking and body care.
- Certified Fair Trade
- Whole Kernel • Rich & Nuttier Flavor
- Fresh Pressed & Unrefined
- Use for Medium-High Heat Cooking
- ALL-ONE! Magic Foods
- USDA Organic
- Certified Vegan
- Non-GMO Project Verified
Suggested Uses: Our Organic Virgin Coconut Oils are perfect for medium-high heat cooking, use them in recipes that call for stir-frying, braising and baking. Need recipe ideas? Visit Erin Bronner's Kitchen blog. Dr. Bronner’s Coconut Oils are also loved for body care uses, whether moisturizing hair and skin, or oil pulling for oral health!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Tbsp. (14 g)
Servings per Container: 28
|Amount Per Serving||% Daily Value|
| Calories from Fat||120|
|Total Fat||14 g||22%|
| Saturated Fat||13 g||63%|
| Polyunsaturated Fat||0 g||*|
| Monounsaturated Fat||1 g||*|
|Total Carbohydrate||0 mg||0%|
Other Ingredients: Organic Unrefined Whole Kernel Virgin Coconut Oil*
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
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Vegan Three-Bean Superfood Chili
Nothing warms you up quite like a hearty bowl of vegetarian chili on a cold winter day. This delicious three-bean, plant-based chili contains a few added superfoods, namely mushrooms and turmeric, to add even more flavor and nutrition. And don’t forget, the humble bean, high in protein, fiber and antioxidants, is a superfood in and of itself! This is a comfort food that will fill you up, without filling you out. Serve with warm vegan jalapeno-cheddar cornbread muffins.
Interested in making this chili even MORE super? Try sprinkling hemp seeds or sprouts on top for an additional superfood-packed punch!
3 Tbsp. unrefined coconut oil
3/4 cup yellow onion, diced
4 cloves garlic
1 cup carrot, diced
1 cup celery, diced
1 small jalapeno, diced
1 cup of portobello mushrooms, diced
1 tsp. cumin
1 tsp. turmeric
1 tsp. oregano
1 tsp. chipotle chili powder
1/2 tsp. smoked paprika
2 bay leaves
16-oz. jar salsa
2 cups veggie broth
2 15-oz cans chili beans (or choose a mix of pinto, kidney, and/or black beans)
Salt, to taste
- Heat heavy-bottomed stock pot over medium heat. Add oil to coat bottom of pot.
- Sauté onion for 3 minutes, until soft but not browned. Add garlic and cook for additional minute or two, before adding carrots, celery, jalapeño and mushrooms. Stir well to coat in oil. Cook about 8 minutes more, stirring occasionally.
- Add all spices (except salt), salsa and beans, and stir well. Add 1 cup broth, allowing to cook down and for liquid to be mostly absorbed, about 7 minutes. Add remaining broth and mushrooms. Continue cooking for another 8-12 minutes, until carrots and celery are soft, but not mushy. Salt to taste.