Summertime Chili Spaghetti
Ingredients
- 1 1/2 pounds assorted cherry tomatoes ⓘ
- 1 medium poblano pepper, seeded and cut into 8 relatively square pieces ⓘ
- 1 medium onion, cut into pieces about the same size as the poblano
- 4 tablespoons olive oil, divided (1 & 3) ⓘ
- 1 jalapeno pepper,seeded and finely diced ⓘ
- 3 cloves minced garlic ⓘ
- 1 tablespoon ancho chili powder ⓘ
- 1 teaspoon ground cumin ⓘ
- 2 teaspoons salt
- one 15 ounce can black beans, drained and rinsed ⓘ
- 10 to 12 ounces dry spaghetti ⓘ
- Extra virgin olive oil for drizzling on the pasta ⓘ
- Shredded Jack or cheddar cheese for garnish (or both) ⓘ
- Sliced green onion for garnish ⓘ
Instructions
- Roll the cherry tomatoes in 1 tablespoon of the olive oil and roast in a pre heated 400F oven for about 15 minutes. Set aside to cool.
- Broil the onion and poblano (skin side up) pieces for about 5 minutes or until the pepper pieces begin to blister a bit. Let cool.
- Place all but one cup of the smallest tomatoes in the bowl of a food processor along with all of the onion and 2 pieces of the poblano. Process until not quite smooth, but a little rustic.
- Finely dice the remaining poblano pieces and in a large saute pan, saute the poblano, jalapeno and minced garlic in the remaining 3 tablespoon olive oil until the garlic becomes fragrant (maybe a minute or two).
- Stir in the chili powder and cumin and add the tomato mixture and salt. Simmer for about 8 minutes.
- Add the beans and reserved cup of roasted tomatoes. Bring up to the heat after cooking the spaghetti per package directions. Save a little pasta water if you care to loosen the sauce a bit.
- Place 1/4 of the pasta on a plate or bowl, drizzle with a little olive oil, ladle some of the chili over and garnish with the cheese, sour cream and green onion.
Nutrition & Diet Analysis (per serving)
917
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).