To serve: spaghetti squash or zucchini “noodles” (optional)
1Add all the ingredients to the slow cooker. Place the lid on the slow cooker and cook on low for 5 to 6 hours, stirring to combine after cooking for 1 to 2 hours. Season with additional salt, to taste.
2Place the spaghetti squash or zucchini “noodles” into a bowl and top with the chili. If desired, garnish with any fresh herbs you have in your refrigerator.
You can use any ground meat that you have in your refrigerator or freezer.
You can use 1 teaspoon of granulated garlic or 3/4 teaspoon of garlic powder instead of garlic cloves and 2 teaspoons of onion powder instead of the onion.
You can use 3 Tablespoons of fresh oregano and fresh basil instead of dried.
You can use 1 ½ Tablespoons of raw cacao powder or unsweetened cocoa powder instead of 100% dark chocolate.
(Estimated and based on per-serving amounts.)
Calories: 329 Fat: 24 g Total Carbs: 7 g Fiber: 1 g Sugar: 4 g Net Carbs: 6 g Protein: 20 g