This recipe is essentially chile over spaghetti. After seeing this recipe a couple of times online I decided to some research and make a vegetarian version. I was interested to learn that this recipe often included cinnamon and allspice, and it can be served in a variety of ways. With cheese, without cheese, with this without that. I decided to keep the cinnamon and add some chipotle pepper to the recipe. I just can't get enough of the smokey heat that stuff adds to recipes.....yum, yum, yum.
1 tablespoon oil
1/2 a yellow onion, diced
3 cups water
1/2 cup taco sauce
2 tablespoons chili powder
1 teaspoon chipotle powder
1/4 teaspoon cinnamon
2-14.5 ounce cans diced tomatoes, undrained
1-15 ounce can pinto beans, drained and rinsed
4 ounces uncooked spaghetti, broken into thirds
shredded cheddar cheese
sliced jalapeno peppers
large stock pot
Warm the oil in a large stock pan over medium heat. Add the onion and saute until the onions are slightly softened.
To the sauteed onions, add the water, taco sauce, chili powder, chipotle powder, cinnamon, diced tomatoes, and pinto beans. Stir to combine.
Bring to a boil, reduce heat until the chili comes to a simmer and allow to simmer for 5-10 minutes or until all the flavors are well combined.
Add the broken spaghetti to the chill and continue cooking at a simmer until the spaghetti is cooked, about 8-10 minutes.
Garnish as desired and serve warm
Serving Size is 3/4 cup
Fat Grams: 3
Fiber Grams: 9
Nutritional Information does not include the toppings