Cincinnati Chili Mac
A vegetarian take on a unique recipe from the American Midwest, this “chili mac” can be made with a variety of ingredients and seasonings, the common denominator being that it’s always served over spaghetti and contains a hint of sweet spice (such as cinnamon or allspice).
1 tablespoon light olive oil
1 cup chopped onion
1 green bell pepper, diced
1 red bell pepper, diced
4 ounces chopped mild green chilies
1 can (28 ounces) diced tomatoes
4 cups cooked kidney or red beans or 2 cans (16 ounces each) kidney or red beans, drained and rinsed
1 to 2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon cinnamon
12 to 16 ounces spaghetti
Heat the oil in a large saucepan or stir-fry pan. Add the onion and sauté over medium heat until clear. Add the green and red bell peppers and continue to sauté until the onion is golden.
Stir in the remaining ingredients except the spaghetti and bring to a simmer. Cover and simmer gently for 20 minutes, or until the vegetables are tender and the flavorings completely blended.
Meanwhile, cook the spaghetti in plenty of rapidly boiling water until al dente, then drain.
For each serving, place a small amount of spaghetti in a wide shallow bowl and top with some of the chili.
Top individual portions with any or all of the following: diced ripe tomatoes, chopped onion or thinly sliced scallions, grated Cheddar cheese or Cheddar-style non-dairy cheese.
This is a hearty one-dish meal; all you need to complete it is a bountiful green salad and; if desired, some natural stone-ground tortilla chips.
As prepared, each serving contains 496 calories, 5g total fat, 0mg cholesterol, 223mg sodium, 94g total carbohydrate and 22g protein.