1. In a large saucepan or Dutch oven, heat the coconut oil over medium heat.

2. Add the onion and jalapeño, and cook until soft.

3. Stir in the garlic and zucchini. Cook for a minute and add the seasonings.

4. Stir and add the beef to the pot. Cook until no longer pink in the center.

5. Add the spinach and tomatoes, and season with Himalayan sea salt and pepper.

6. Simmer until vegetables are soft and chili is thickened, 30-40 minutes. You can simmer for several hours to improve flavor; simply add Alkaline water or broth to the pan. Serve hot.

Serving Size = 3 ounces of beef chili