Ingredients:

• 5 large zucchini
• 1 lb of grass fed beef
• 1 can of diced tomatoes and chilies
• 1 8 oz can of tomato sauce
• 1 can of red kidney beans (no sugar added)
• 2 TBS chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• hot sauce
• Optional: shredded cheese if you can do dairy

What to do:

• Preheat oven to 350 degrees
• Brown your meat in a large skillet over medium high heat
• Drain any extra grease
• Add your spices and mix well
• Add your tomatoes, tomato sauce, and kidney beans
• Mix well and change the heat to low and let simmer for 10 minutes
• While chili is simmering, prepare your zucchini boats
• Cut each zucchini lengthwise
• Use a spoon to scoop out the seeds from the zucchini leaving about 1/8” of a zucchini layer
• Place boats on a cookie sheet that is lined with parchment paper or sprayed with some cooking spray
• Once chili is done simmering, carefully spoon enough chili into each boat to fill it up
  • You will most likely have some chili left over – it heats up well for left overs
• Bake your boats for 30 minutes
• If you’re adding cheese, sprinkle it on top at the 20 minute mark
• Top with some hot sauce and enjoy!