Veggie Cincinnati Chili with Beans, Spaghetti and Cheese

Veggie Cincinnati Chili with Beans, Spaghetti and Cheese Recipe - USA

Region / culture: USA | Servings: 4 |

Vegetarian diet

Introduction

Veggie Cincinnati Chili with Beans, Spaghetti and Cheese is a delicious and hearty dish that is perfect for a cozy night in. This recipe is packed full of vegetables, beans, and spices, making it a nutritious and satisfying meal for the whole family.

History

Cincinnati Chili is a unique style of chili that originated in Cincinnati, Ohio in the early 20th century. It is typically made with ground meat, tomatoes, and a blend of spices such as cinnamon, allspice, and chili powder. This vegetarian version of Cincinnati Chili replaces the meat with a variety of vegetables and beans, making it a healthier and more sustainable option.

Ingredients

2 large onions, chopped
3 medium zucchini, diced
3 large carrots, peeled and diced
1 large green bell pepper, diced
1 large red bell pepper, diced
4 cloves garlic, finely chopped
28 oz (794 g) can peeled tomatoes in purée
8 oz (227 g) can tomato sauce
0.25 cup hot Mexican chili powder
2 tsp sugar
1.5 tsp cinnamon
1 tsp salt
0.75 tsp allspice
15.5 oz (439 g) can red kidney beans, drained and rinsed
12 oz (340 g) spaghetti
8 tbsp shredded sharp cheddar cheese
48 oyster crackers
4 scallions, trimmed and sliced

How to prepare

In a pot, cook the onion for 5 minutes.
If needed, add 0.25 cup of water.
Add the zucchini, carrots, peppers, and garlic to the pot with the onions.
Cook for an additional 5 minutes or until the vegetables are softened.
Add the tomatoes and puree.
Stir in the tomato sauce, chili powder, sugar, cinnamon, salt, and allspice.
Bring the mixture to a boil, then reduce the heat and simmer covered for 30 minutes.
Add the beans and cook for an additional 15 minutes.
Cook the pasta according to the package directions.
Drain the pasta.
Serve the chili over the cooked pasta.
Garnish each serving with 1 tbsp of cheese, 6 oyster crackers, and a few pieces of scallions.

Variations

Add diced mushrooms or eggplant for extra texture and flavor.
Use different types of beans such as black beans or pinto beans.
Substitute the spaghetti with rice or quinoa for a gluten-free option.

Cooking Tips & Tricks

Be sure to chop your vegetables into small, uniform pieces to ensure even cooking.

- Adjust the amount of chili powder and spices to suit your taste preferences.

- For a spicier chili, add a pinch of cayenne pepper or red pepper flakes.

- Feel free to customize this recipe by adding your favorite vegetables or beans.

Serving Suggestions

Serve this Veggie Cincinnati Chili with Beans, Spaghetti and Cheese with a side of cornbread or a green salad for a complete meal. Top with additional cheese, scallions, or hot sauce for extra flavor.

Cooking Techniques

Simmering: Simmer the chili covered to allow the flavors to meld together.

- Boiling: Boil the pasta according to package directions for the perfect al dente texture.

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Substitute the kidney beans with black beans or chickpeas.

- Use whole wheat or gluten-free pasta for a healthier option.

Make Ahead Tips

This Veggie Cincinnati Chili with Beans, Spaghetti and Cheese can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve this chili in individual bowls topped with a sprinkle of cheese, oyster crackers, and scallions for a beautiful presentation. Garnish with a sprig of fresh parsley or cilantro for a pop of color.

Pairing Recommendations

Pair this Veggie Cincinnati Chili with Beans, Spaghetti and Cheese with a glass of red wine such as Merlot or Cabernet Sauvignon. For a non-alcoholic option, try serving with a glass of iced tea or lemonade.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through before serving.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 58g

- Dietary Fiber: 10g

- Sugars: 12g

Fats

- Total Fat: 7g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 15g

Vitamins and minerals

Vitamin A: 120%

- Vitamin C: 90%

- Calcium: 20%

- Iron: 25%

Alergens

Contains dairy (cheese)

Summary

This Veggie Cincinnati Chili with Beans, Spaghetti and Cheese is a nutritious and balanced meal that is high in fiber, vitamins, and minerals. It is a great source of protein and complex carbohydrates, making it a filling and satisfying dish.

Summary

Veggie Cincinnati Chili with Beans, Spaghetti and Cheese is a delicious and nutritious meal that is perfect for a cozy night in. Packed full of vegetables, beans, and spices, this hearty dish is sure to become a family favorite. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Veggie Cincinnati Chili with Beans, Spaghetti, and Cheese. It was many years ago, back when I was just a young girl with a passion for cooking. I had always loved experimenting in the kitchen and trying out new dishes, so when I heard about this unique recipe from a friend, I knew I had to give it a try.

My friend had learned the recipe from her own grandmother, who had picked it up during a trip to Cincinnati many years ago. The dish was a local specialty, a hearty and flavorful chili served over spaghetti and topped with a generous helping of grated cheese. It sounded like nothing I had ever tasted before, and I was eager to recreate it in my own kitchen.

I begged my friend for the recipe, and she was kind enough to share it with me. As I read through the list of ingredients and instructions, I could already imagine the delicious aromas that would fill my kitchen as the dish cooked. I made a mental note to pick up all the necessary ingredients on my next trip to the market.

When the day finally came to make the Veggie Cincinnati Chili, I was filled with excitement. I followed the recipe to the letter, chopping vegetables, measuring out spices, and simmering the chili on the stove until it was thick and fragrant. The scent of cumin and cinnamon filled the air, and I knew I was in for a treat.

As the chili cooked, I boiled a pot of spaghetti and grated a generous amount of sharp cheddar cheese. When everything was ready, I ladled the chili over the spaghetti and sprinkled the cheese on top. The cheese melted into the hot chili, creating a creamy, gooey topping that was absolutely divine.

I took my first bite of the Veggie Cincinnati Chili and was instantly transported to a world of flavor and comfort. The rich, spicy chili paired perfectly with the tender spaghetti and the sharp, tangy cheese. It was a dish unlike any I had ever tasted before, and I knew it would become a staple in my cooking repertoire.

Over the years, I have made the Veggie Cincinnati Chili countless times, each batch just as delicious as the last. I have shared the recipe with friends and family, passing on the tradition of this unique dish to the next generation. It has become a beloved favorite in our household, a dish that brings us together around the dinner table and fills our hearts with warmth and joy.

I am grateful to my friend for introducing me to this recipe, and to her grandmother for passing it down through the generations. It is a dish that holds a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And every time I make it, I am filled with a sense of anticipation, eager to savor each and every bite of that delicious Veggie Cincinnati Chili with Beans, Spaghetti, and Cheese.