Cincinnati Chili with Zucchini Noodles Recipe

Ingredients

• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 medium yellow onion, diced
• 2 tbsp tomato paste
• 1 lb (450 g) ground beef
• 4 cups beef broth
• 1 cup tomato purée
• 1 tbsp apple cider vinegar
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp cinnamon
• ¼ tsp allspice
• 0.12 tsp cayenne pepper
• 1 tbsp raw cacao powder
• 15 oz (425 g) can kidney beans, drained and rinsed
• ½ cup shredded cheddar cheese (optional)

• 1 tbsp olive oil
• 4 garlic cloves, minced
• 4 medium zucchini squash, spiralized, about 1¾ lb (800 g) in total

1. To make the chili, heat olive oil in a large, non-stick pan over medium heat. Add the garlic and onion and cook for 2 minutes.
2. Add the tomato paste and ground beef, using a wooden spoon to break up the meat. Cook until the meat is browned, about 3 minutes.
3. Add the beef broth, tomato purée, apple cider vinegar, chili powder, cumin, cinnamon, allspice, cayenne pepper, and cacao powder. Stir until well combined. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
4. To make the zucchini noodles, heat olive oil in a large, non-stick sauté pan over high heat. Add garlic and sauté for 1 minute. Add the spiralized zucchini, cover, and cook for 2 minutes. Remove the lid and toss the zucchini noodles with tongs, then replace the lid and cook for another 3 to 4 minutes, until the zucchini begins to soften.
5. Transfer the zucchini noodles to a colander and drain. Spread the drained noodles on a baking sheet lined with paper towel, and press with additional paper towel to absorb moisture.
6. To assemble the meals, divide the zucchini noodles evenly among 4 containers. Top the noodles with the chili and kidney beans, and sprinkle each portion with 2 tbsp shredded cheddar cheese, if using.