30 ounces diced tomatoes
1 cup coconut milk, canned (full fat)
1 Tablespoon coconut oil
1 cup onion, diced
1 pound ground beef
3 cloves garlic, minced
1 teaspoon salt
1 cup chicken broth
1/8 cup pesto
1. Add diced tomatoes and coconut milk to a blender and blend until smooth.
2. Heat a large stockpot over medium-high heat. Add coconut oil and saute onions until translucent. Add ground beef and cook until brown. Drain fat.
3. Stir in minced garlic and salt. Pour in tomato/coconut milk mixture, chicken broth, pesto. Bring to a boil and then reduce heat to simmer 10-15 minutes. Serve and enjoy.