Veggie Cincinnati Chili
Cincinnati chili is renowned for being the chili spiced with cinnamon and served over spaghetti. This low-fat vegetarian recipe is chockfull of zucchini, carrots, sweet pepper, and the expected kidney beans.
Ingredients
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2 large onions, chopped
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3 medium-size zucchini, diced
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3 large carrots, peeled and diced
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1 large green pepper, cored, seeded and diced
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1 large sweet red pepper, cored, seeded and diced
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4 cloves garlic, finely chopped
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1 can (28 ounces) peeled tomatoes in puree
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1 can (8 ounces) tomato sauce
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1/4 cup hot Mexican chili powder
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2 teaspoons sugar
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1 1/2 teaspoons ground cinnamon
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1 teaspoon salt
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3/4 teaspoon ground allspice
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1 can (15 1/2 ounces) kidney beans, drained and rinsed
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1 12 ounce spaghetti
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8 tablespoons shredded reduced-fat sharp cheddar cheese
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48 oyster crackers
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4 scallions, trimmed and sliced
Directions
1.
In a large nonstick pot, cook onion over medium-high heat, stirring occasionally, for 5 minutes. Add 1/4 cup water if needed to keep onion from sticking. Add zucchini, carrots, peppers and garlic to onions in pot. Cook 5 more minutes, stirring occasionally until vegetables are softened.
2.
Add tomatoes and puree, breaking up with a spoon. Add tomato sauce, chili powder, sugar, cinnamon, salt and allspice. Stir to combine. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 30 minutes, stirring occasionally. Add beans and cook 15 more minutes.
3.
Cook pasta following package directions. Drain.
4.
Serve chili over cooked pasta. Garnish each serving with 1 tablespoon shredded cheese, 6 oyster crackers and a few pieces of sliced scallions.
Nutrition information
Calories 346, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 1018 mg, Carbohydrate 67 g, Fiber 10 g, Protein 15 g.
Percent Daily Values are based on a 2,000 calorie diet
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