Ingredients

• 1 tablespoons coconut oil
• 1 medium onion, diced
• 1 medium jalapeno pepper, seeded and diced
• 2 medium garlic cloves, minced
• 1 small zucchini, chopped
• 1 ½ tablespoon chili powder
• 1 ½ teaspoon cumin
• ½ teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon red pepper chili flakes
• 1 pound beef, ground
• 2 cups baby spinach
• 3 medium tomatoes, chopped
• 1 medium tomato, crushed
• 1/8 teaspoon Himalayan sea salt, to taste
• 1/8 teaspoon black pepper, to taste
• (beef broth as needed)

Instructions

1. In a large saucepan or Dutch oven, heat the coconut oil over medium heat.
2. Add the onion and jalapeño, and cook until soft.
3. Stir in the garlic and zucchini. Cook for a minute and add the seasonings.
4. Stir and add the beef to the pot. Cook until no longer pink in the center.
5. Add the spinach and tomatoes, and season with Himalayan sea salt and pepper.
6. Simmer until vegetables are soft and chili is thickened 30-40 minutes. You can simmer for several hours to improve flavor; simply add Alkaline water or broth to the pan. Serve hot.

This recipe makes 4 servings. This equates to the serving having 3 ounces of protein and 2 Servings of Vegetables and 1 Essential Fatty on the IHC plan.