Southwest Garden Stew
1. Cook beef in a large pot over medium heat until browned on all sides. Stir in onion, garlic, zucchini, squash, and tomatoes. Cook, stirring for 3-5 minutes.
2. Stir in chili powder, cumin, oregano, Italian seasoning, and red pepper flakes. Stir in chicken, chicken broth, and almond milk.
3. Cover, reduce heat to low, and simmer for about 2 hours. If stew becomes too thick, stir in a little water until you reach the right consistency.