Brown the meat in the coconut oil (or omit if making a vegetarian version). Set aside. Sauté the vegetables (peppers, onion, squash) in coconut oil, stirring occasionally. Add seasonings, tomatoes, salsa, beans and meat and simmer until vegetables are soft, about 20 minutes.
Prepare the salad ingredients. Whisk the lime juice, mustard, olive oil, salt and pepper. Combine with the salad. Top with the chili and kale chips. Serve with grated goat cheddar. (Recipe #504)