VEGGIE CHILI MAC

Veggie Chili Mac image

Provided by pamkaren

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 20

2 -3 tablespoons olive oil
1 large yellow onion, about 1 cup, chopped
1 small green pepper, deseeded and chopped
2 large carrots, cut into 1/2-inch pieces
2 large celery ribs, cut into 1/2-inch pieces
4 garlic cloves, finely chopped
1 jalapeno pepper, deseeded and finely chopped
1 (15 ounce) can kidney beans
2 (15 ounce) cans black beans
1 (14 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes with juice
3 cups vegetable stock
1 teaspoon dried oregano
1 teaspoon cumin
2 tablespoons chili powder
1 tablespoon cocoa powder
2 teaspoons sugar
salt & freshly ground black pepper
1 lb spaghetti, cooked according to package directions
shredded cheddar cheese, for garnish

Steps:

Heat the oil in a large pot over medium heat.
Add the onions and green pepper and cook until slightly softened. Add the carrots, celery and cook for a few more minutes. Add the jalapeno and garlic and cook for a few minutes to soften.
Add the oregano, cumin, and chili powder and cook for another minute or two, stirring to mix in spices.
Add in vegetable stock, tomato sauce, tomatoes and beans. NOTE: I used 1 can pinto and 1 can black beans instead of 2 cans of black beans.
Add in cocoa powder and sugar.
Cook over medium high heat, stirring frequently and bring to a boil. Reduce the heat to medium low and simmer uncovered until thickened about 45 minutes, stirring occasionally. Season, to taste, with salt and pepper, if needed.
Stir in cooked and drained spaghetti (do not rinse so chili liquid will "stick" to pasta).
Serve with shredded cheddar cheese (white or yellow).

Nutrition Facts : Calories 462.9, Fat 5.8, SaturatedFat 1, Sodium 683.8, Carbohydrate 86.2, Fiber 15.1, Sugar 11.2, Protein 19.5