Serves 4-6

Ingredients:

2 tablespoons raw coconut oil
2 garlic cloves, minced
1 medium red onion, finely diced
1 teaspoon chili powder
1½ to 2 pounds raw chicken sausage, chopped into ½-inch chunks and casings removed (for a vegan swap, try Beyond Meat sausage)
1 cup uncooked spelt
2 cups low-sodium chicken broth
1 medium bell pepper, thinly sliced
2 cups sliced, stemmed cremini mushrooms
Two 14.5-ounce cans diced tomatoes, with their juices
2 teaspoons dried oregano

Directions:

1. Preheat the oven to 400°F. In a heavy cast-iron or other ovenproof skillet, melt the coconut oil over medium heat. Add the garlic, onion and chili powder, and cook until the onion is translucent, about 2 minutes. Add the chicken sausage and cook until browned, 6 to 8 minutes.

2. Add the spelt and broth to the skillet, then reduce the heat to medium and bring to a simmer.
   
   
3. Add the bell pepper, mushrooms, tomatoes with their juices and oregano. Transfer the skillet to the oven and bake until the...