Veggie Cincinnati Chili with Beans, Spaghetti and Cheese

Description
Contributed by World Recipes Y-Group
 * Makes 8 servings

Ingredients

 * 2 large onions, chopped
 * 3 medium zucchini, diced
 * 3 large carrots, peeled and diced
 * 1 large green bell pepper, diced
 * l large red bell pepper, diced
 * 4 cloves garlic, finely chopped
 * 28 oz can peeled tomatoes in purée
 * 8 oz can tomato sauce
 * ¼ cup hot Mexican chili powder
 * 2 tsp sugar
 * 1½ tsp cinnamon
 * 1 tsp salt
 * ¾ tsp allspice
 * 15½ oz can red kidney beans, drained and rinsed
 * 12 oz spaghetti
 * 8 tbs shredded sharp cheddar cheese
 * 48 oyster crackers
 * 4 scallions, trimmed and sliced

Directions

 * 1) In a pot, cook onion 5 min.
 * 2) Add ¼ cup water if needed.
 * 3) Add zucchini, carrots, peppers and garlic to onions in pot.
 * 4) Cook 5 more min.
 * 5) Or until vegetables are softened.
 * 6) Add tomatoes and puree.
 * 7) Add tomato sauce, chili powder, sugar, cinnamon, salt and allspice.
 * 8) Stir to combine.
 * 9) Bring to a boil, then reduce heat and simmer covered 30 min.
 * 10) Add beans and cook 15 more min.
 * 11) Cook pasta following package directions.
 * 12) Drain.
 * 13) Serve chili over cooked pasta.
 * 14) Garnish each serving with 1 tbsp cheese, 6 oyster crackers and a few pieces of scallions.