Then add the garlic, onion and green pepper and cook for a few minutes to soften.
Add the cocoa powder, chili powder, Worchester sauce and cinnamon and stir to mix.
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.
A few minutes before you are ready to serve dinner shred the zucchini into long strands.
Saute the strands for 5 minutes in a frying pan sprayed with cooking spray.
Serve the chili over the zucchini with lots of cheddar cheese.