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
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.
SO HOW'D IT GO?
Thanks for the recipe! I did make a few changes but mostly because of what I had on hand. I used great northern beans instead of kidney ( i would have rather had kidney) I added chili powder and cumin. I didn't have tomato sauce so I used spaghetti sauce and omitted the sugar since I didn't use plain tomato sauce.
I will definitely make this again I think next time I'll only use 1 can of black beans and add corn.