Beef and Vegetable Chili

2 tbsp coconut oil
1 large yellow onion, diced
2 tbsp chili powder
1 tsp ground chipotle
2 tsp sea salt
1 tsp cumin
2 lbs beef stew meat, cut into 1" chunks
2 (28 oz) cans diced tomatoes
2 (4 oz) cans diced green chilis
1/2 can diced jalepenos
1/2 tsp oregano
1/2 tbsp thyme
1 bay leaf
2 medium carrots, sliced
2 medium zucchini, diced
1 yellow zucchini, diced
1 large red pepper, diced
4-6 large kale leaves, shredded

1. Heat large soup out over medium-high heat. When hot, add coconut oil and onion to pot and brown slightly.

2. Combine chili powder, sea salt, cumin, and garlic in a large dish. Roll raw beef stew meat in mixture to coat on all sides.

3. When onions have browned slightly, add beef and brown on all sides.

4. Add diced tomatoes. Fill empty can with water and add to pot. Add chilis, jalepenos, chipotles, carrots, oregano, thyme, and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.

5. Add zucchini and red pepper, and cook for another twenty minutes.

6. Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.

7. Serve with a dollop of thickened coconut milk (if desired, not included in nutrition information).

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user CONALD22.