Tewa Chili Pasta

Tewa Chili Pasta is a hearty, flavorful dish that combines the zest of chili spices with a nutty, paleo-friendly pasta, making it a satisfying meal for any occasion. This unique recipe is perfect for those looking to indulge in a delicious, gluten-free pasta option while enjoying a taste of American-inspired cuisine.

Ingredients

• Zucchini - 2 medium, spiralized
• Ground beef - 250 grams
• Red bell pepper - 1, diced
• Onion - 1 small, chopped
• Garlic - 3 cloves, minced
• Chili powder - 2 teaspoons
• Cumin - 1 teaspoon
• Diced tomatoes - 400 grams (1 can)
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add ground beef to the skillet, breaking it apart with a spatula, and cook until browned, about 5-7 minutes.
4. Stir in the diced red bell pepper, chili powder, cumin, salt, and black pepper. Cook for another 3-4 minutes.
5. Pour in the diced tomatoes (including their juices) and bring to a simmer, allowing the flavors to meld for about 5-7 minutes.
6. While the chili sauce simmers, prepare the spiralized zucchini in a separate pot of boiling water for 2-3 minutes until slightly tender but still al dente.
7. Drain the zucchini noodles and add them to the skillet with the chili mixture, tossing gently to combine.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in protein from the ground beef, supporting muscle growth and repair.
• Low in carbohydrates due to zucchini noodles, making it suitable for a low-carb diet.

Tags