Description
Spaghetti topped with hot chili – it’s got all the food groups!
Ingredients
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 1 (12 ounce) package frozen burger-style crumbles
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 cup tomato sauce
- 1 cup water
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons red wine vinegar
- 2 tablespoons chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- ½ teaspoon ground allspice
- 1 tablespoon light brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon hot pepper sauce
- 1 cup kidney beans, drained and rinsed
- 1 cup shredded Cheddar cheese (Optional)
Instructions
- Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.
- Stir in tomato sauce
- water
- chopped tomatoes
- vinegar
- chili powder
- cinnamon
- paprika
- allspice
- light brown sugar
- cocoa
- and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low
- cover
- and simmer 15 to 20 minutes until sauce thickens.
- While the sauce is thickening
- bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
- Stir beans into the chili and mix lightly.
- Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.
Servings: 4