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!
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 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).
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.
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!