Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 Tbsp. olive oil
• 1 large white or yellow onion, chopped
• 1 large green bell pepper, seeded and diced
• 1 lb. ground beef or ground turkey
• 3 cloves garlic, minced
• 2 Tbsp. chile powder
• 1 Tbsp. unsweetened natural (not Dutch-process) cocoa powder
• 2 tsp. sweet or mild paprika
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp. salt, or more as needed
• 1/4 tsp. ground black pepper
• 1/4 tsp. ground red pepper (cayenne)
• 1/4 tsp. ground cloves
• 1 bay leaf
• 1 (28 oz.) can no-salt-added crushed tomatoes, plus their juices
• 1/2 cup water
• 1 Tbsp. unsulfured molasses
• 1 spaghetti squash (about 3 lbs.)
• 1 cup canned kidney beans, rinsed and drained, for topping
• 1/4 cup grated extra-sharp cheddar cheese, for topping
• 1/4 cup finely chopped red onion, for topping

Directions

1. breaking up the meat, until the meat is no longer pink, about 5 minutes. Stir in the garlic.

2. Whisk together the chile powder, cocoa powder, paprika, cumin, oregano, cinnamon, allspice, salt, black pepper, cayenne pepper and cloves in a small bowl, then ass to the pot; cook for 1 minute, stirring, until fragrant. Add the bay leaf, the tomatoes and their juices. the water and molasses, and bring to a boil. Reduce the heat to low, cover and cook for at least 1 hour and up to 2 hours, stirring occasionally.

3. Meanwhile, use a sharp knife to cut the squash

4. in half lengthwise. Scrape out the seeds. To cook squash in the microwave, place one half, cut side down, in a microwave-safe baking dish with about a half-inch of water; microwave on high for 5 to 7 minutes, or until the squash is tender. Repeat with the other half of the squash.

5. (Or you can roast the squash halves in a 400 degree oven for 30 to 45 minutes, cut sides down, in a baking dish with about a half-inch of water in the dish, until tender.)

6. Transfer the cooked squash to a cutting board and allow it to cool quickly, then use a fork to scrape out the squash flesh into spaghetti-like ribbons. Transfer to a bowl, draining off any excess liquid, and cover to keep warm.

7. When ready to serve, discard the bay leaf from the chili. Taste, and add a bit more salt, as needed. Place the squash in a serving bowl or divide among individual bowls or mugs. Ladle the chili over the squash. Garnish with the kidney beans, cheese and red onion.

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