Me Only Better



  • Coconut oil
  • 2 medium onions, chopped
  • 1 large zucchini, chopped
  • 4 tsp chili powder
  • 1 1/2 cups vegetable broth
  • 2 red-skinned sweet potato, peeled, cut into cubes
  • 2 15 oz cans Mexican-style stewed tomatoes
  • 2 15 oz cans pinto beans, drained and rinsed
  • 4 Tbsp fresh cilantro, chopped
  • 2 tsp grated orange peel
  • Salt and Pepper


  • Heat a small dollop of coconut oil in a medium saucepan over medium- high heat. Add onion and sauté until golden brown. Add chili powder and stir for 1 minute. Add zucchini and stir for 1 minute. Add broth and  potato.
  • Cover pan and reduce heat to low and simmer about 10-15 minutes. Add tomatoes and beans.
  • Simmer uncovered until thickened, approx 15 more minutes. Mix in cilantro and orange peel. Add salt and pepper to taste.
  • Allow to cool and refrigerate.

Makes 4-5 servings.