Summertime Chili Spaghetti

By • August 18, 2011 • 10 Comments

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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 pounds 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
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Stir in the chili powder and cumin and add the tomato mixture and salt. Simmer for about 8 minutes.
  6. 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.
  7. 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.
Jump to Comments (10)

Tags: cherry tomatoes, chili,black beans, spicy

Comments (10) Questions (0)

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I had forgotten about this recipe, really love it looks so delicious.

Dscn3274

almost 3 years ago inpatskitchen

Thank you...at least cherry tomatoes are very forgiving in the dead of winter when roasted!

Grace_marian_astra_madeline_myrtle_jean_in_new_jersey

over 3 years ago TXExpatInBKK

Ooo, it's like a taco on noodles... yum!!!

Dscn3274

over 3 years ago inpatskitchen

Thanks!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, serious yum!

Dscn3274

over 3 years ago inpatskitchen

Thank you...very yummy!!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

How did I miss this, wow delicious!

Dscn3274

over 3 years ago inpatskitchen

Sure satisfied my "chili" craving!!

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over 3 years ago EmilyC

I could go for a huge bowl of this right now! Looks delicious!

Dscn3274

over 3 years ago inpatskitchen

Thanks Emily! Made for a very tasty dinner last night!