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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is pretty close to the flavor in my pre-vegetarian days chili (used ground beef then) and I love chili mixed up with spaghetti and shredded cheddar cheese. Ingredients:
2 -3 tablespoons olive oil |
1 large yellow onion, about 1 cup, chopped |
1 small green pepper, deseeded and chopped |
2 large carrots, cut into 1/2-inch pieces |
2 large celery ribs, cut into 1/2-inch pieces |
4 garlic cloves, finely chopped |
1 jalapeno pepper, deseeded and finely chopped |
1 (15 ounce) can kidney beans |
2 (15 ounce) cans black beans |
1 (14 ounce) can tomato sauce |
1 (28 ounce) can diced tomatoes with juice |
3 cups vegetable stock |
1 teaspoon dried oregano |
1 teaspoon cumin |
2 tablespoons chili powder |
1 tablespoon cocoa powder |
2 teaspoons sugar |
salt & freshly ground black pepper |
1 lb spaghetti, cooked according to package directions |
shredded cheddar cheese, for garnish |
Directions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions and green pepper and cook until slightly softened. Add the carrots, celery and cook for a few more minutes. Add the jalapeno and garlic and cook for a few minutes to soften.
3. Add the oregano, cumin, and chili powder and cook for another minute or two, stirring to mix in spices.
4. Add in vegetable stock, tomato sauce, tomatoes and beans. NOTE: I used 1 can pinto and 1 can black beans instead of 2 cans of black beans.
5. Add in cocoa powder and sugar.
6. Cook over medium high heat, stirring frequently and bring to a boil. Reduce the heat to medium low and simmer uncovered until thickened about 45 minutes, stirring occasionally. Season, to taste, with salt and pepper, if needed.
7. Stir in cooked and drained spaghetti (do not rinse so chili liquid will stick to pasta).
8. Serve with shredded cheddar cheese (white or yellow).
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