Chili Spaghetti Sauce
- 2 Tablespoons Olive Oil
- 1 whole Large Onion, Diced
- 2 cloves Garlic, Minced
- 1 whole Bell Pepper, Chopped
- 1 whole Large Zucchini, Chopped
- 6 ounces, weight Vegetarian Mince
- 28 ounces, weight Button Mushrooms, Sliced
- 15 ounces, weight Canned Kidney Beans, Drained
- 1/2 pounds Small Roma Or Cherry Tomatoes, Quartered
- 26 ounces, weight Jar Of Your Favorite Pasta Sauce
- 1/2 teaspoons Chili Powder, Or To Taste
- 1/2 Tablespoons Ground Cumin, Or To Taste
- 1 dash Salt And Pepper, to taste
- 1 cup Grated Sharp Cheese, For Garnish
- Heat the olive oil in a large pot over medium heat.
- Saute the onion until tender, and then add the garlic and cook for about 30 seconds.
- Add the bell pepper and zucchini.
- Cook for about 3-4 minutes until crisp-tender.
- Throw in the mince and stir around a bit.
- Throw in the sliced mushrooms and cook until they begin to soften, but have not broken down.
- Throw in the beans and tomatoes and cook for another 1-2 minutes.
- Stir in the sauce, then season to taste with salt, pepper, a little bit of chili powder and lots of ground cumin.
- Heat through and serve over spaghetti.
- Garnish with grated cheese.
olive oil, onion, garlic, bell pepper, zucchini, vegetarian, mushrooms, kidney beans, tomatoes, pasta sauce, chili powder, ground cumin, salt
Taken from tastykitchen.com/recipes/main-courses/chili-spaghetti-sauce/ (may not work)