Brown the meat, drain. Add 1 Tbsp avocado oil to stock pot, toss in onion and cook until soft and tender, stir in meat.

Add the rest of the ingredients, cook 30 minutes. Taste, add salt if needed.

Divide into individual portions, freeze for a week’s worth of grab-and-go meals. Serve over rice or with just a cracker or two.

If there’s a lot of liquid leftover, add some macaroni to it, throw in some shredded cheddar cheese for another meal.