1 – 6 oz. can tomato paste (if you’re doing Whole30 check ingredients)
2 medium to large zucchini (or pasta of choice)
Optional – nutritional yeast (or cheese if you’re not doing a Whole30)
Instructions
Begin by heating 1 tablespoon of the olive oil in a large skillet or saucepan over medium heat. Add the ground beef.
While the beef browns, dice the onion, bell pepper and jalapeno (be careful with the seeds!), and mince the garlic. After about 5 minutes, add the onion and peppers into the pan and cook for 8-10 minutes, or until the veggies have softened. Add the garlic, chili powder, cumin, 1 teaspoon of the salt, and pepper. Cook for 2 more minutes.
Add the tomato products and bring the mixture to a boil, mixing well. Turn the heat down to low and allow the sauce to simmer.
Meanwhile, spiralize the zucchini. Heat a large skillet over medium-low with the remaining olive oil. Add the noodles and toss them for 1-2 minutes in the oil, sprinkling on the remaining pinch of salt. Remove from the heat as soon as they soften.
Serve the sauce on top of the zoodles and dig in! Sprinkle on the nutritional yeast if you’d like!