Chili Spaghetti
1 Tablespoon vegetable oil
1 small or medium onion, diced
1/2 bag of vegan burger-style crumbles
1 can kidney beans, drained
2 cans black beans, drained
1 can diced tomatoes, drained
1 can tomato sauce
1 Tablespoon sugar
pepper, salt, cayenne pepper, spices to taste
spaghetti
vegan shredded cheddar-style cheese (optional)
Fry diced onion in vegetable oil for about 3 minute.
Stir in soy crumbles and continue to stir onion and crumbles together for about 3 more minutes.
Pour onion mixture, beans, tomatoes, and tomato sauce into large saucepan. Season with salt, pepper, sugar. The seasoning is really up to personal taste. Personally, I use a Gold Star Chili seasoning mix that my mom sends down from Cincinnati and add just a bit of sugar and pepper. Sugar may sound weird in chili, but Cincinnati chili often uses chocolate and cinnamon too.
Cook chili on high until a light boil forms, stirring occasionally. Once chili boils, turn to low-medium heat and let cook for another 30 minutes or until the chili reaches a good consistency for your taste.
Meanwhile, cook spaghetti according to package directions.
Once chili and spaghetti are done, serve on plates with chili on top. Chili spaghetti is traditionally served with a pile of cheddar cheese and diced onion on top. This is of course, entirely up to you.
SO HOW'D IT GO?
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