Have you ever had chili spaghetti before? It’s a white trash staple, right up there with Velveeta cheese. It’s ooooh-so delicious and a nice change from the typical white rice or corn bread serving.
I’ve taken this classic family staple and veganized it… And boy oh boy was it mouthwatering. This is the kind of dish that envelopes you like a warm sweater, leaving you cozy and satisfied. Nothing is better on a chilly (harhar!) day!
Although the longer it simmers the better, this dish can be prepped, made, and served in just 30 minutes. Top with fresh avo and grated vegan cheese and you’ll be in comfort-food bliss!
White Trash Vegan Chili ‘Sghetti
Serves 4 big portions
Time: 30-60 minutes
1 medium yellow onion, diced
1 green bell pepper, diced
2 jalapeños, diced (seeded for less spice)
8 cloves of garlic, minced
3 T chili powder
1 T oregano
2 tsp cumin
2 tsp smoked paprika
1 can of kidney beans
1 can of black beans
1 28oz can of tomatoes
4-6 C water (depending on how long it simmers and cooks down)
S & P to taste
1 lb of spaghetti (gluten-free if needed)
Heat a 4qt pot over medium heat. Once hot, add a dash of oil. Add the diced onion, bell pepper, and jalapeño. Cook until onion is translucent. Add garlic, cook until fragrant, about 30 seconds. Add spices, stir, and let the flavors meld for about a minute. Add 4C of water and let it simmer for 10-30 minutes. Meanwhile, start the spaghetti and cook until al dente.
Add the beans and tomatoes. Add more water if it needs it and salt & pepper to taste.
Serve with fresh diced avocado, grated vegan cheese and/or sour cream, and a squeeze of lime.