Veggie Cincinnati Chili
Source of Recipe
Eat What You Love & Lose.
List of Ingredients
2 large onions (8 ounces each) peeled and chopped
3 medium zucchini (1 1/2 pounds), diced small
3 medium carrots (3/4 pounds), diced small
1 large green pepper (8 ounce), cored, seeded and chopped
1 large red sweet pepper (8 ounce), cored, seeded and chopped
4 cloves garlic, peeled and chopped
1 can (28 ounce) peeled tomatoes in puree
1 can (8 ounce) tomato sauce
4 tablespoons hot chili powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon ground allspice
1 can (15 1/2 ounce), red kidney beans, drained and rinsed
12 ounces dry spaghetti
8 tablespoons shredded reduced fat sharp cheddar cheese
48 oyster crackers
4 green onions, sliced
Recipe
In a large non-stick pot, add the onion and cook over medium high heat, stirring occasionally, for 5 minutes. Add 1/4 cup water if needed to avoid sticking. Add the zucchini, carrots, peppers and garlic. Cook for an additional 5 minutes, stirring occasionally.
Add the peeled tomatoes, breaking up with a spoon. Add the tomato sauce, chili powder, cinnamon, salt, sugar and allspice. Stir to combine. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 30 minutes, stirring occasionally. Add the beans and cook for an additional 15 minutes.
Cook the pasta following package directions.
Serve the chili over the cooked pasta. Garnish with the shredded cheese, oyster crackers and green onions
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