Recipe: Cincinnati Chili Mac

I was a bit apprehensive about this recipe before I tried it because I'm generally not a fan of cinnamon, but this recipe uses the absolute perfect amount, giving the recipe a unique kick from traditional pasta/chili dishes. And an added bonus is that your house will pick up the deliciously sweet smell while you're putting dinner together

Source: The Vegetarian Family Cookbook by Nava Atlas
Type: Vegan, with lacto vegetarian option

Ingredients

1 tbsp light olive oil
1 cup chopped onion
1 medium green pepper, diced
1 medium red pepper, diced
1 4oz can green chilis*
1 28 oz can diced tomatoes
2 16 oz cans red kidney beans
2 tsps chili powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground cinnamon
1 pack of spaghetti noodles**

Optional:
Grated cheddar cheese

* I had trouble finding the right size can of chilis for this recipe in the canned vegetable aisle of the supermarket, but looking in the Mexican food aisle I found that El Paso makes the exact size can this recipe calls for.
** Make as much spaghetti as you would normally make per person (I know this varies depending on appetites and ages).

Directions

1) Heat the oil in a large saucepan. Add the onion and saute over medium heat until translucent. Add the green and red pepper and continue to saute until the onion is golden.

2) Stir in the remaining ingredients except the noodles and bring to a simmer. Cover and simmer gently for 20 minutes, or until the vegetables are tender and the flavorings completely blended.

3) Meanwhile, cook the spaghetti noodles according to the directions on the package.

4) For each serving, place a small amount of spaghetti in a wide shallow bowl and top with some of the chili. Sprinkle with cheese, if desired.

Yields 6 servings

Nutritional Information (per serving):
496 calories
5 grams of fat