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 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
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.
Ease of Preparation: Moderate
Preparation Time: 20-25 min
Cook Time: 30-40 min
Recipe By: Nava Atlas
From: The Vegetarian Family Cookbook
Used with permission of Broadway
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.