Monday, August 26, 2013

Cincinatti Chili

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. Cincinatti Chili 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.

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