Ingredients
- 1 tablespoon + 1 teaspoon olive oil
- 1.5 lbs. lean ground beef (or turkey or venison)
- 1 onion, diced
- 1 green bell pepper, diced
- 1 jalapeno, diced
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon + 1 pinch salt, divided
- 1/2 teaspoon pepper
- 1 – 16 oz. can diced tomatoes (if you’re doing Whole30 check ingredients)
- 1 – 16oz. can tomato sauce (if you’re doing Whole30 check ingredients)
- 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)
- 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!