INGREDIENTS
2 tbsp
extra virgin olive oil
1 lb
pork sausage
1
medium red pepper, diced
1/2
medium Poblano pepper, diced
3
celery stalks, diced
1 tsp
dried basil
1 tsp
dried oregano
1 tsp
dried rosemary
1 1/2 tsp
chili powder
1 tsp
ground cumin
1/2 tsp
ground cinnamon
Sea salt and black pepper,
6 cups
organic sugar-free chicken stock
2 cups
baby spinach
1 cup
Cheddar Jack cheese, shredded