Ingredients

  • 2 small sweet bell peppers, diced
  • 28 fl oz. can diced tomatoes (no salt added)
  • 2 stalks celery (and leaves), chopped
  • 1-2 tbsp chili powder
  • 1 tbsp coconut aminos
  • 1 tsp cumin
  • 2 tbsp fat (coconut oil, animal fat, ghee, etc.)
  • 1/4 cup fresh cilantro, minced
  • 3 cloves garlic, peeled and minced or grated
  • 1/2 tsp ground coriander
  • 250g ground pork
  • 250g ground sirloin
  • 5 large kale leaves, stem removed and leaves chopped
  • 1 leek (white part only), sliced into half moons
  • 2 tsp porcini mushroom powder (optional but optimal!)
  • 1/2 lb. mushrooms, sliced
  • 1 large onion, diced
  • 1 tsp dried oregano
  • fresh cracked pepper
  • sea salt
  • 2-3 sundried tomatoes, finely diced
  • 2 tbsp tomato paste (no sugar added)
  • 2 small zucchini, sliced into half moons

Ready In 50 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large pot, melt the fat over medium high heat.
  • EQUIPMENT:

Step 2

  • Add in the garlic, onions, leeks and mushrooms. Brown them completely before removing them from the pot and setting aside in a large bowl. Keeping the heat where it is, add in the ground meat and evenly brown it. This should take about 5-7 minutes. Once brown, add the vegetables back into the pot.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 7 minutes

Step 3

  • Add the remaining vegetables into the pot, along with the canned tomatoes, sun dried tomatoes and tomato paste. Finally, add in the the seasonings (chili, cumin, oregano, coriander, mushroom powder and aminos) and season to taste with the salt and pepper. Cook until the vegetables are softened.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Add in the cilantro and kale and cook for an additional 4-5 minutes.
  • INGREDIENTS:
  • Length: 5 minutes

Step 5

  • Serve with sliced avocados on top.
  • INGREDIENTS: