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Cincinnati-Style Chili Over Spaghetti Squash
Here in Cincinnati, where I currently live, people love their chili. When I first tried Cincinnati chili, I was surprised at the difference in taste from Southwest versions. Cincinnati chilis are actually derived from Greek origins, and you’ll see the list of ingredients is quite unique. Spiced with cinnamon, cumin, cloves and even a little cocoa, it is loaded with antioxidants.
While it is traditionally served over spaghetti and topped with raw onions, hot sauce, and mounds of cheese, the dietitians at LMI modified the recipe for a wheat and dairy free version that I like just as much.
Time to table: 1 hour
Serves: 8
Spicy Organic Beef Chili with Spaghetti Squash
I don’t know if you’ve ever tried chili over pasta, but it’s a favorite in my city of Cincinnati. Replacing pasta with different types of squash has become my favorite way to reduce carbs. The squash tastes great with tomato-based sauces and the nutritional value is so much better. If you don’t want to take 45 minutes to bake squash, zucchini cooks up much more quickly and works well too.
Serves: 8
White Chicken Chili : A Metabolic Code Recipe
This is a lighter chili recipe that you don’t mind eating even in warmer weather.
