I know that this sounds crazy – chili and spaghetti – but it was so good that I knew that I had to share the recipe. It is so easy and just different enough to make it exciting.
1 pound spaghetti
1 Tablespoon olive oil
1 medium onion, diced
1 Tablespoon minced garlic
1 (13 ounce) package meatless grounds
1 can (15 ounces) fire-roasted tomatoes
1 1/2 cups frozen corn
2 cups pinto beans
1 cup vegetable broth
1 teaspoon cumin
1 teaspoon oregano
3 Tablespoons tomato paste
Salt and pepper
1. Boil water for pasta and cook spaghetti according to package directions.
2. Heat olive oil in a large saucepan over medium-high heat. Cook onion and garlic for about 5 minutes, or until translucent and fragrant.
3. Add remaining ingredients and bring to a boil, then reduce to low heat and simmer for 15 to 20 minutes until chili is thickened. Spoon on top of pasta and serve immediately.