* Prep time: 10 min
* Cook time: 45 min
What's in it:
- 1 LB 96% fat-free ground beef (10 points)
- 1 red onion (reserve 1/4 for topping), 1 green pepper: chopped (0 points)
- 1 15oz each: fire-roasted tomatoes, crushed tomatoes, kidney beans, sweet corn, Aldi's Dakota's Pride Chili beans (0 points)
- 1 small can of green chilis
- 1 TBS Agave Nectar (1 point)
- 1 Spaghetti squash, cut in half and seeds removed (0 points)
- seasoning: garlic salt & pepper (to taste), 1 packet of chili seasoning (4 points)
-1/3 C 2% shredded cheddar cheese (for topping) (3 points)
How to make it happen:
- Pre-heat oven to 350 and spray with olive oil spray and season with garlic salt & pepper. Place on a baking sheet lined with parchment paper facing down - bake for 20-30 min
- In a large saute pan add onion and green pepper, cooking until soft
- Add ground beef, cooking until browned and season with garlic salt & pepper
- Pour in crushed tomatoes, fire-roasted tomatoes, kidney beans, corn, chili beans, green chilis, agave nectar, and chili seasoning, turn to low and simmer for 10 minutes
- Remove Spaghetti squash from oven and run a fork through them to "shred" the squash into "noodles"
- Top spaghetti squash with 1C of chili, 1/3 C of cheese, and diced red onion
*Yields about 6 cups of chili at 2 points/cup*
Side Note: Swap out the ground beef for 99% fat-free ground turkey and the chili becomes ZERO points per serving (all you have to count is your cheese)! Oh, and top it with Fat-Free Greek yogurt to make it Chili-Mac 4 way
Comments