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.