Photo by Hester Chang Growing up with family in the mid-west, I am one of the fortunate who has experienced Cincinnati Chili. This bean-less chili boasting flavors of spice, cinnamon and cocoa is poured over spaghetti and topped with cheese. High in sodium and saturated fat and zero in vegetables, this meal has been considered a rare treat in my household. That was until I created this vegetarian version that looks and tastes almost identical to the original. One batch makes about 8 or 9 servings so you can invite your friends over for dinner or freeze leftovers for an easy weeknight meal. Ingredients 2 small onions 16 oz cremini mushrooms 4-5 cloves garlic 1 ½ tsp cinnamon 2 tsp cumin ½ tsp cayenne ¼ tsp allspice ½ tsp paprika 3 tbs chili powder (I prefer a mild power like Ancho or New Mexico) 1 ½ tbs unsweetened cocoa powder 1 tsp salt 2 (12 oz) cans of black beans (drained and rinsed) 1 (12 oz) can of great northern beans or white kidney beans (drained and rinsed) 2 tbs Worcestershire sauce 1 tsp apple cider vinegar 6 cups H20 1 (6 oz) can tomato paste 2 bay leaves Whole Wheat Spaghetti Cheddar Cheese, shredded Directions Using the grating blade of a food processor, shred the onions, mushrooms and garlic cloves. Add 1 tsp olive oil to pan and saute vegetables over med heat until water evaporates (about 5 minutes). Add spices (cinnamon through salt) and saute 2 minutes more. While vegetables cook, switch to the normal food processor blade and add beans, Worcestershire sauce, vinegar and 1 cup water. Blend until smooth. Add bean mixture to pan along with tomato paste, remaining water and bay leaves. Bring to a simmer and cook on low for 45 minutes to 1 hour until mixture is thick. While chili simmers, cook pasta according to package directions. Drain and rinse with cool water. Spoon a half a cup spaghetti into each bowl and top with ½ cup chili and 1-2 tbs cheese. Top with oyster crackers or diced onion as desired.
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