8 ounces spaghetti- 1 tablespoon olive oil
- 1 (12 ounce) package frozen burger-style crumbles
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 c tomato sauce
- 1 c water
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp red wine vinegar
- 2 tbsp chili powder
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/2 tsp ground allspice
- 1 tbsp light brown sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp hot pepper sauce
- 1 c kidney beans, drained and rinsed
Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.
Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.
While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
Stir beans into the chili and mix lightly.
Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese, onions, jalapenos and/or crackers.
