Cincinnati-Style Chili

Chili with beans on top of spaghetti!

This dish is one of the most iconic foods in America. For me, it is one of my most nostalgic. I grew up eating chili spaghetti with my mom. She didn't cook a lot, being a hard-working single mom, but when she did it was a treat! Now, when I eat it, it reminds me of the comforting moments from my childhood. I love how food has the power to do that.

Serves 8

Ingredients:

1 Pkg. 16 Oz. Spaghetti

1 Onion

1 Bell Pepper

1 Green Chili

1 Tsp. Salt

12-16 Oz. Beefless Ground

2 Tbsp. Chili Powder

1 Tbsp. Cumin

1 Tbsp. Oregano

1/2 tsp. Black Pepper, ground

2 Tbsp. Tomato Paste

1 Tbsp. Garlic, minced

1 Can Diced Tomatoes

1 Can Tomato Sauce

1 Can Kidney Beans

2 Cups Vegetable Stock

Additional Toppings:

Sour Cream

Green Onions

White or Red Onions

Vegan Cheese Shred

Jalapenos (Fresh or Pickled)

Cilantro

Hot Sauce

Saute the onions and peppers with salt until they are tender. Add your beefless ground and cook through. Add the spices and oregano and cook, stirring for about a minute. Add the tomato paste and garlic, stir and cook another minute. Add the diced tomatoes, tomato sauce, kidney bean and vegetable stock. Bring everything up to a boil, then simmer on low with a lid for an hour, stir occasionally. Salt to taste.

Cook your spaghetti in salted water per the directions on the package, strain.

Plate your spaghetti and ladle over a generous amount of chili and your favorite toppings. Enjoy!