Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is pretty close to the flavor in my pre-vegetarian days chili (used ground beef then) and I love chili mixed up with spaghetti and shredded cheddar cheese. I took Aida Mollenkamp's No Recipe Recipe: Smoky Veggie Chili from the Food Network and tailored it for my veggie chili mac.

Ingredients Nutrition

Directions

  1. Heat the oil in a large pot over medium heat.
  2. 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.
  3. Add the oregano, cumin, and chili powder and cook for another minute or two, stirring to mix in spices.
  4. 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.
  5. Add in cocoa powder and sugar.
  6. 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.
  7. Stir in cooked and drained spaghetti (do not rinse so chili liquid will "stick" to pasta).
  8. Serve with shredded cheddar cheese (white or yellow).