Summertime Chili Spaghetti

August 18, 2011
0 Ratings
  • Makes about 4 servings
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, chili and pasta are combined and lightened up by omitting the meat and using roasted cherry tomatoes instead of the winter time canned. This one is great for any season!


What You'll Need
  • 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
  • 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 dice 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.

See what other Food52ers are saying.

  • TXExpatInBKK
  • boulangere
  • EmilyC
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

6 Reviews

TXExpatInBKK August 24, 2011
Ooo, it's like a taco on noodles... yum!!!
inpatskitchen August 24, 2011
boulangere August 19, 2011
Oh, serious yum!
inpatskitchen August 19, 2011
Thank you...very yummy!!
EmilyC August 19, 2011
I could go for a huge bowl of this right now! Looks delicious!
inpatskitchen August 19, 2011
Thanks Emily! Made for a very tasty dinner last night!