Heat a large pot over medium heat. Once heated, add avocado oil, then add in diced onion. Saute for five minutes until onion becomes slightly translucent. Add minced garlic and saute for about a minute, or until fragrant.
Add chorizo to the pot. Cook until no longer pink, then add tomato paste and all spices and saute an additional two minutes.
Add the can of diced tomatoes, carrots, mushrooms and beef stock to the pot. Bring to a boil, then put the lid on and adjust heat to low. Simmer on low for thirty minutes.
Stir in chopped spinach until wilted. Then serve!
Notes
Garnish with cilantro, limes, radishes and avocado. If you can tolerate legumes, beans would be a fantastic addition!
Recipe by Savor and Glow at https://savorandglow.com/paleo-chorizo-chili-whole30-pcos-friendly/