Tuesday, November 15, 2011

Cincinnati Chili

I love a good bowl of chili and the added chocolate to this served over pasta is really different, but in a good way.

  • 1 box uncooked spaghetti
  • Cooking spray
  • 1 package Boca Ground Crumbles
  • 1 1/2 cups onion, chopped and divided
  • 1 cup chopped green bell pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup vegetable broth
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 1/2 tablespoons chopped semisweet chocolate
  • 1/4 teaspoon salt
  • 3/4 cup (3 ounces) shredded Daiya cheddar cheese

Cook pasta according to package directions, omitting salt and fat. Drain; set aside. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add crumbles, 1 cup onion, bell pepper, and garlic; sauté 3 minutes.

Stir in chili powder and next 4 ingredients (through cinnamon); cook 1 minute.

Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top each serving with remaining onion and some cheese.


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