| 14 | 40 | 158 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 6 |
| 1 tbsp | Extra virgin olive oil (avocado oil or coconut oil can be substituted) |
| 3 clove(s) | Garlic (minced) |
| 1/2 large | Red onion (chopped) |
| 1 medium | Jalapeno pepper (seeded and minced (organic is best)) |
| 2 | Roma tomatoes (diced (organic is best)) |
| 1 tbsp | Chili powder (organic is best) |
| 1 tbsp | Cumin (organic is best) |
| 2 cans (15oz) | Black beans, canned (drain and rinse) |
| 227 gm | Beef, ground (organic, grass-fed is best) |
| 3 cups | Water, filtered |
| 3 tbsp | Italian herb seasoning, McCormick (I use Bragg's Sprinkles.) |
| 1/2 tbsp | Salt (Use an unrefined mineral-rich salt, like Himalayan or Celtic.) |
| 1 whole lime(s) | Lime juice (fresh) (lemon can be substituted) |
| Cilantro (coriander) (for garnish) |
Heat olive oil in an 8-cup pot over medium-low heat. Add onion, garlic, and jalapeño, and saute for about 5 minutes. Add tomatoes and cook an additional 5 minutes.
Stir in water, spices, beans, and cooked ground beef; turn up heat and bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes or longer.
Turn off heat and stir in juice from fresh squeezed lime or lemon.
Serve topped with fresh, chopped cilantro.
Variations: Omit beef to make a vegetarian version, or substitute the beef with turkey or chicken.
| Meat | 0.4 |
| Vegetables | 0.1 |
