Servings: 8 servings
A low-fat chili with big flavor gets tricked out the K2.0 Cincinnati way!
- 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
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.
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