1. Mix the garlic, chili powder, tomato paste, paprika, oregano, cumin, and cayenne pepper together in a small bowl to create a paste-like consistency. Set this seasoning paste aside.
2. In a large pot, heat the olive oil over medium-high heat and then add the onion and let cook until slightly translucent. Then add the salmon, breaking it apart as it cooks.
3. About 5 to 7 minutes later, add the seasoning paste and mix it into the onion and salmon.
4. If you’re using cauliflower or sweet potato, this would be when to add either of those but in order to prepare either of them, they need to be lightly steamed, which can easily be done by placing either the cauliflower or the sweet potato (cut into small pieces) in a microwavable safe bowl, submerged in water, for about 6 to 8 minutes. When the vegetables are done being steamed, transfer them to the pot where the chili is being cooked and incorporate them into the
mix, mashing ever so slightly.
5. Reduce the heat to medium-low and simmer the combination for about 20 minutes.
6. To serve, distribute the chili into bowls and top with sliced avocado and scallions and/or you can serve this bean-less chili over steamed spaghetti squash.
