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Cincinnati Chili

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories: 433kcal
A low-fat chili with big flavor gets tricked out the K2.0 Cincinnati way!
Print Recipe

Equipment

  • vegetable spiralizer

Ingredients

  • 2 lbs ground bison
  • 56 oz canned crushed tomatoes
  • 30 oz canned diced tomatoes
  • 1 cup white or yellow onion
  • 1 cup bell pepper
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 2 Tbsp chili powder
  • 2 tsp cayenne pepper
  • 2 tsp course ground black pepper
  • 28 oz water
  • 4 medium zucchini
  • 8 Tbsp Jarlsberg cheese
  • ½ cup white or yellow onion

Instructions

  • Brown the ground bison in a hot skillet.
  • Drain cooked meat in a sieve and dispose of fat.
  • Add the bison and the next 10 ingredients in a dutch oven, bring to a boil, then turn heat down to a low simmer. Cook for at least 30 minutes (and up to 90 minutes,) covered.
  • In a separate saucepan, bring a quart of water to a low boil. Add spiralized zucchini, and cook. (1-2 minutes.) Remove from heat and drain.
  • Plate zucchini in a bowl, top with a 1.5 cups of chili, and top with chopped onion and cheese, if desired.

Nutrition

Serving: 1.5cup | Calories: 433kcal | Carbohydrates: 28g | Protein: 31g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 90mg | Sodium: 389mg | Potassium: 1533mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2243IU | Vitamin C: 72mg | Calcium: 264mg | Iron: 8mg