1 medium onion
5 cloves garlic
1 orange or yellow bell pepper
2 small zucchini
8 oz fresh Spinach
1 packet organic Taco seasoning
1 lb Ground beef or turkey
½ tsp Garam masala
1 Sweet Potato
16 oz can diced tomatoes
8 oz sliced mushrooms
2 TBSP coconut oil
Salt and pepper to taste
Add coconut oil to the bottom of an 8 quart stock pot. Chop onion, garlic, pepper, zucchini and sweet potato. Cook vegetable mixture over medium heat until onions are translucent. Add ground meat and saute until cooked through.
Roughly chop mushrooms and add to stock pot. Also add salsa, taco seasoning and diced tomatoes. Simmer over low heat until potatoes are tender, approximately 20 minutes. HINT: the smaller you chop your veggies, the faster they will cook!
Add spinach and stir until it melts down.
Stir regularly taking care that ingredients don't stick to the bottom of the pan. Add liquid as necessary. Season to taste with salt and pepper. Can also add cayenne pepper to heat preference.
Serve topped with sour cream, cilantro, diced avocados, shredded cheese and almond crackers.