Cincinnati Chili

Cincinnati Chili
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: American
Serves: 4-6
  • 1 medium sizes spaghetti squash, cut in half
  • 3 tbsp + 1-2 tsp olive oil
  • ½ tsp salt and pepper
  • 1 large onion, diced
  • 3 poblano chilis, seeded and diced
  • 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
  1. 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.
  2. 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.
  3. Add in both can of tomatoes. Scrape the bottom of the pan with a wooden spoon to release all the browned bits.
  4. 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.
  5. Allow chili to simmer on medium-low for 45 minutes.
  6. 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!