Summertime Chili Spaghetti
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Author Notes: We eat a lot of chili in the winter.....in a bowl as is, with macaroni added and sometimes served over spaghetti with toppings like a 5 way. For this one I lightened it up by omitting the meat and using roasted cherry tomatoes instead of the winter time canned. This one is great for any season!
- inpatskitchen
Makes about 4 servings
- 1 1/2 pound assorted cherry tomatoes
- 1 medium poblano pepper, seeded and cut into 8 relatively square pieces
- 1 medium onion, cut into pieces about the same size as the poblano
- 4 tablespoons olive oil, divided (1 & 3)
- 1 jalapeno pepper,seeded and finely diced
- 3 cloves minced garlic
- 1 tablespoon ancho chili powder
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 2 cups cooked or one 15 ounce can black beans, drained and rinsed
- 10 to 12 ounces dry spaghetti
- Extra virgin olive oil for drizzling on the pasta
- Shredded Jack or cheddar cheese for garnish (or both)
- Sliced green onion for garnish
- Sour cream for garnish
- Roll the cherry tomatoes in 1 tablespoon of the olive oil and roast in a pre heated 400F oven for about 15 minutes. Set aside to cool.
- Broil the onion and poblano (skin side up) pieces for about 5 minutes or until the pepper pieces begin to blister a bit. Let cool.
- Place all but one cup of the smallest tomatoes in the bowl of a food processor along with all of the onion and 2 pieces of the poblano. Process until not quite smooth, but a little rustic.
- Finely diced the remaining poblano pieces and in a large saute pan, saute the poblano, jalapeno and minced garlic in the remaining 3 tablespoon olive oil until the garlic becomes fragrant (maybe a minute or two).
- Stir in the chili powder and cumin and add the tomato mixture and salt. Simmer for about 8 minutes.
- Add the beans and reserved cup of roasted tomatoes. Bring up to the heat after cooking the spaghetti per package directions. Save a little pasta water if you care to loosen the sauce a bit.
- Place 1/4 of the pasta on a plate or bowl, drizzle with a little olive oil, ladle some of the chili over and garnish with the cheese, sour cream and green onion.
- This recipe was entered in the contest for Your Best Chili
- This recipe was entered in the contest for Your Best Cherry Tomatoes
Tags: cherry tomatoes, chili,black beans, spicy
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over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I had forgotten about this recipe, really love it looks so delicious.
over 1 year ago inpatskitchen
Thank you...at least cherry tomatoes are very forgiving in the dead of winter when roasted!
almost 2 years ago TXExpatInBKK
Ooo, it's like a taco on noodles... yum!!!
almost 2 years ago inpatskitchen
Thanks!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Oh, serious yum!
almost 2 years ago inpatskitchen
Thank you...very yummy!!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
How did I miss this, wow delicious!
almost 2 years ago inpatskitchen
Sure satisfied my "chili" craving!!
almost 2 years ago EmilyC
I could go for a huge bowl of this right now! Looks delicious!
almost 2 years ago inpatskitchen
Thanks Emily! Made for a very tasty dinner last night!