Servings 0
Ingredients
- 2 tbsp raw coconut oil
- 2 garlic cloves (minced)
- 1 medium red onion (finely diced)
- 1 tsp chili powder
- 1½ to 2 lbs raw chicken sausage (chopped into ½-inch chunks, casings removed)
- 1 cup uncooked spelt
- 2 cups low-sodium chicken broth
- 1 medium bell pepper (thinly sliced)
- 2 cups sliced stemmed cremini (baby bella) mushrooms
- 2 (14.5-ounce) cans diced tomatoes (with their juices)
- 2 tsp dried oregano
Instructions
- Preheat the oven to 400°F.
- In an ovenproof skillet, sauté garlic, onion, and chili powder in coconut oil until fragrant. Add sausage and brown well.
- Stir in spelt and broth, cook briefly, then mix in the peppers, mushrooms, tomatoes, and oregano.
- Transfer to the oven and bake for 1 hour, until the spelt and veggies are tender.
- Spoon into bowls, inhale that rich aroma, and enjoy every bite!