Cincinnati Chili Mac

1 Tbsp Olive Oil – Aisle 3                                  

1 Cup Chopped Onion – Produce

1 Green Bell Pepper, diced – Produce                   

1 Red Bell Pepper, diced – Produce

4 oz. Chopped Green Chiles – Aisle 2                   

1 Can (28 oz.) Diced Tomatoes – Aisle 3

2 Cans (16 oz.) Kidney Beans – Aisle 2                 

1-2 Tsp Chili Powder – Bulk Spices

1 Tsp Ground Cumin – Bulk Spices                      

1 Tsp Oregano – Bulk Herbs

½ Tsp Cinnamon – Bulk Spices                          

12-16 oz. Spaghetti – Aisle 3

Heat the oil in a large saucepan or stir-fry pan. Add the onion and sauté over medium heat until clear. Add the green and red bell peppers and continue to sauté until the onion is golden. Stir in the remaining ingredients except the spaghetti and bring to a simmer. Cover and simmer gently for 20 minutes, or until the vegetables are tender and the flavorings completely blended. Meanwhile, cook the spaghetti in plenty of rapidly boiling water until al dente, then drain.

For each serving, place a small amount of spaghetti in a wide shallow bowl and top with some of the chili.

Adapted from www.frontiercoop.com