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

1. Heat the olive oil in a large pot over medium heat.
2. Saute the onion until tender, and then add the garlic and cook for about 30 seconds.
3. Add the bell pepper and zucchini.
4. Cook for about 3-4 minutes until crisp-tender.
5. Throw in the mince and stir around a bit.
6. Throw in the sliced mushrooms and cook until they begin to soften, but have not broken down.
7. Throw in the beans and tomatoes and cook for another 1-2 minutes.
8. Stir in the sauce, then season to taste with salt, pepper, a little bit of chili powder and lots of ground cumin.
9. Heat through and serve over spaghetti.
10. 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)