This dish does not contain meat. I'm pretty sure I got it out of a Vegetarian Times magazine many years ago. This is my effort to consume less meat. If I can find one meal a week without it, that would be a good start. My husband liked it. I love the chili/spaghetti combination. I always use all three garnishes.
1 c. chopped onion
1 tbsp. olive oil
1 med. green bell pepper, diced
1 med. red bell pepper, diced
1 fresh hot chili pepper, minced (optional)
1 (16 oz.) can diced tomatoes, undrained
1 (16 oz.) can crushed tomatoes
2 (16 oz.) cans kidney beans, drained & rinsed
salt & black pepper, to taste
2 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
1/2 tsp. cinnamon
1/4 tsp. allspice
8 to 10 oz. spaghetti
Optional garnishes: diced tomatoes, chopped onions or scallions, grated cheddar cheese
1. In a large skillet, sauté onion in oil over med. heat until translucent, about 3 min. Add bell peppers and continue to sauté until onion is golden, about 5 more min. Stir in chili pepper, tomatoes, beans, chili powder, cumin, oregano, cinnamon, and allspice, and bring to a boil. Reduce heat, cover, and simmer gently for 30 to 40 min. Season with salt & pepper.
2. Cook spaghetti according to package directions; drain. Place a small amount of spaghetti in a wide, shallow bowl and top with chili. Garnish with tomatoes, onion and cheese, if desired.
No comments:
Post a Comment