November 16, 2011
Cincinnati Chili with Spaghetti
Change up your chili with chocolate
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Mexican chili powder
1 teaspoon cumin
1 teaspoon allspice
1/2 teaspoon cinnamon
2 teaspoons chili powder
1/2 teaspoon smoked paprika (optional)
1 bag of meat-free crumbles (for example, Boca crumbles)
2 ounces dark chocolate (about 4 squares)
1 can (12-14 ounces) plain crushed tomatoes (without basil or other seasonings)
Salt to taste
3 cups vegetable broth
One box spaghetti
Heat the olive oil and cook the onion, garlic, and spices for 5 minutes in a medium saucepan.
While this cooks, (optionally) place the crumbles in a food processor and pulse until the large chunks are broken up. Add the crumbles, chocolate, tomatoes, and vegetable broth to the pot and bring to a low boil.
Lower the heat and simmer slowly, uncovered, for about 40-60 minutes until the chili thickens. Stir frequently. Taste and add salt if needed.
Cook the spaghetti separately according to the package. Serve the chili over spaghetti.
Optional toppings: Non-dairy shredded cheese, chopped onions, or beans.
All figures are per serving (assumes four servings).
Fat: 9 g
Carbs: 110 g
Fiber: 12 g
Sodium: 831 mg
Protein: 36 g