Oh boy, is this Seven-Spice Chili over Pasta a winner! It’s the epitome of a great, cold-weather dish. It’s spicy, hearty, filling, and aromatic. While it’s cooking, your kitchen will fill with the heady scent of cumin, cloves, allspice, and cinnamon, to name a few. We recommend a tall, ice-cold, apple cider to serve alongside. While the chili jolts your taste buds, the cold cider will cool them down again. This recipe makes a big batch, and that’s a good thing. Serve it later in the week over baked sweet potatoes for a sweet and spicy combination.
- 1 medium - red onion, chopped
- 2 medium - carrots, chopped
- 3 cloves - garlic, minced or pressed
- 1 15 oz can - dark red kidney beans, drained and rinsed
- 1 15 oz can - great northern beans, drained and rinsed
- 2 15 oz cans - tomato sauce
- 1 cup - water
- 2 Tbs - apple cider vinegar
- 2 tsp - tamari soy sauce, reduced sodium
- 1 Tbs - unsweetened cocoa powder
- 2 Tbs - chili powder
- 1/2 tsp - crushed red pepper flakes
- 1 tsp - ground cumin seed
- 1 tsp - ground cinnamon
- 1/4 tsp - ground cloves
- 1/4 tsp - ground allspice
- 2 Tbs - maple syrup
- 1 16 oz pkg - whole-grain pasta, any shape
- In a large saucepan over medium heat, sauté the onions, carrots, and garlic until onions are translucent, about 5 minutes, adding a little water or vegetable broth as needed to prevent sticking.
- Stir in the remaining ingredients, except the pasta, and simmer over medium-low heat for 25 minutes. Salt to taste.
- While the chili is simmering, cook the pasta according to the package directions. Drain.
- To serve, ladle a cup of chili over the pasta.
Nutrition (per serving): 347 calories, 77% calories from carbohydrates, 16% calories from protein, 7% calories from fat, 15.9g fiber.