Veggie Cincinnati Chili with Beans, Spaghetti and Cheese

VEGGIE CINCINNATI CHILI

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 puree 8 oz can tomato sauce 1/4 cup hot Mexican chili powder 2 tsp sugar 1 1/2 tsp cinnamon 1 tsp salt 3/4 tsp allspice 15 1/2 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

In a pot, cook onion 5 min. Add 1/4 cup water if needed. Add zucchini, carrots, peppers and garlic to onions in pot. Cook 5 more min. or until vegetables are softened.

Add tomatoes and puree. Add tomato sauce, chili powder, sugar, cinnamon, salt and allspice. Stir to combine. Bring to a boil, then reduce heat and simmer covered 30 min. Add beans and cook 15 more min. Cook pasta following package directions. Drain.

Serve chili over cooked pasta. Garnish each serving with 1 tbs cheese, 6 oyster crackers and a few pieces of scallions. MAKES 8 SERVINGS.*

Contributed by :

 * World Recipes Y-Group