A New Twist on Cincinnati Chili

The Veggetti®, gift card, information, and additional gift pack have been provided by Ontel.

My family and I love pasta, but sadly it isn’t always a healthy choice for dinners.  Lately we have been trying to cut back on the amount of refined carbs we eat, and one great way to do that is to replace pasta with “noodles” made from a healthy vegetable like squash.  I recently made the replacement in one of my favorite pasta dishes, the classic Cincinnati Chili.

It tasted pretty good with zucchini noodles, and then I didn’t feel guilty about adding a decent amount of cheese on top! To make the noodles I used the Veggetti, a new kitchen tool I was recently asked to review.  This is a simple little device that is designed to quickly turn vegetables into healthy spaghetti.

To use the Veggetti you simply hold a vegetable and twist it so that long strands are created.  You can made either thick or thin strands, and it comes with a handy gripper which holds the vegetable as it gets close to the end so your fingers don’t get near the stainless steel cutting blades.

It is quick to use, and perfect for anyone who is trying to reduce gluten in their diet, or just lose weight by cutting carbs and calories!

To make the Cincinnati Chili I used my favorite recipe for Cincinnati Chili and simply sliced up a zucchini for the noodles.  I sauteed the noodles in cooking spray for about 5 minutes before serving, although some people prefer to eat them raw.

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Yield: 4

Cincinnati Chili with Zucchini Noodles

Print

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 lb ground beef
• 1 clove garlic
• 1 onion
• 1 green pepper
• 1 Tablespoon cocoa powder
• 1 Tablespoon chili powder
• 1 Tablespoon Worcester sauce
• 1 teaspoon cinnamon
• 1 can tomatoes with chipotle chilies
• 1 large zucchini
• shredded cheddar cheese

Instructions

1. Brown the beef and drain off any extra fat.
2. Then add the garlic, onion and green pepper and cook for a few minutes to soften.
3. Add the cocoa powder, chili powder, Worchester sauce and cinnamon and stir to mix.
4. Mix in the tomatoes, cover and cook on low for at at least 30 minutes. Longer is fine too though, I usually let it cook for an hour if I have time. You could add water, but I like my chili thick, so I don't.
5. A few minutes before you are ready to serve dinner shred the zucchini into long strands.
6. Saute the strands for 5 minutes in a frying pan sprayed with cooking spray.
7. Serve the chili over the zucchini with lots of cheddar cheese.

Notes

Nutrition facts are estimates.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 360Saturated Fat: 8gCholesterol: 80mgSodium: 292mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 22g

Veggetti is available at Walmart, Bed Bath and Beyond, Walgreens, CVS and other fine retailers nationwide, and you can learn more at the website, www.getveggetti.com.

Giveaway has ended, Janet F. was the winner.