Veggie Chili Mac

READY IN: 1hr 30mins
SERVES: 8-10




  • 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).