Servings: 8 to 10

2 tsp olive or avocado oil 2 tsp olive or avocado oil
1½ lb ground beef, turkey, or chicken 1½ lb ground beef, turkey, or chicken
1 onion, diced 1 onion, diced
1 bell pepper (any color), diced 1 bell pepper (any color), diced
1 zucchini, diced 1 zucchini, diced
1 pkg (-8oz pkg) mushrooms, diced 1 pkg (-8oz pkg) mushrooms, diced
3 garlic cloves, minced 3 garlic cloves, minced
1 can beans (pinto, garbanzo, or black beans), rinsed and drained 1 can beans (pinto, garbanzo, or black beans), rinsed and drained
1 can (14 oz) diced tomatoes 1 can (14 oz) diced tomatoes
1 carton bone broth (16 oz) any flavor (I used a 32 oz of vegetable broth) 1 carton bone broth (16 oz) any flavor (I used a 32 oz of vegetable broth)
1 can tomato sauce + 1/2 can water 1 can tomato sauce + ½ can water
2 Tbsp lime or lemon juice 2 Tbsp lime or lemon juice
2 Tbsp cumin 2 Tbsp cumin
1/4 cup fresh cilantro, chopped ¼ cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped ¼ cup fresh parsley, chopped
1/8 tsp cayenne pepper (optional) ⅛ tsp cayenne pepper (optional)
Sea salt and pepper, to taste Sea salt and pepper, to taste
FAT BURNING RECIPE GUIDE | LIVINGOODDAILY.COM FAT BURNING RECIPE GUIDE | LIVINGOODDAILY.COM

Heat the oil in a large pot over medium heat.
Add the meat and cook until mostly browned or cooked through.
Add in the garlic and onion and cook for a few more minutes.
Add the rest of the ingredients (except the cilantro and parsley) and cook until vegetables are tender (approximately 15 minutes), stirring frequently.
Add the cilantro and parsley and simmer for approximately 10 minutes.

From Kathy Evans  From Kathy Evans
Dr. Livingood  Dr. Livingood