1 package tempeh crumbled, or ½ pound of lean ground meat
1 15.5 oz can black beans, rinsed and drained
1 large zucchini, diced
2 cloves of garlic, minced
2 tsp smoked paprika
1 tbsp chili powder
1 tbsp cumin
2 bay leaves
1 15.5 cans crushed tomatoes (no salt added)
1-2 cups water - optional
1-2 drops liquid smoked (optional)
½ cup shredded smoked cheddar
1 avocado, thinly sliced
Microwave each half of the spaghetti squash for 8-10 minuets or until it's for tender. Allow to cool completely. Once completely cooled, use a fork to gently scrape the spaghetti like strands into a large bowl. Toss with 1-2 tsp of the olive oil, salt and pepper. Set aside.
In a large dutch oven, heat the 3 tbsp of olive oil over medium high heat. Add in the onion and poblanos and cook for about 7 minutes until beginning to soften. Then add the minced garlic, smoked paprika, chili powder, bay leaves and cumin. All to cook for another 2 minutes until garlic and spices are fragrant.
Add in both can of tomatoes. Scrape the bottom of the pan with a wooden spoon to release all the browned bits.
Stir in crumbled tempeh or sausage, zucchini, beans and liquid smoke if using. If you like a saucier chili, add in some of the water. For a thicker, heartier chili leave out the water.
Allow chili to simmer on medium-low for 45 minutes.
To serve, mound 1 cup of the reserved spaghetti squash onto four plates. Top with a few ladles of hot chili. Sprinkle with cheese and sliced avocado. Serve warm!