1 tablespoon light olive oil
1 cup chopped onion
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 small fresh hot chile, minced, or one 4-ounce can chopped mild green chilies
1 28-ounce can diced tomatoes
2 16-ounce cans red or pinto beans, drained and rinsed
1-2 teaspoons good-quality chili powder, to taste
1 teaspoon each: ground cumin and dried oregano
½ teaspoon ground cinnamon
12-16 ounces spaghetti (use a whole-grain variety if desired)
1. Heat the oil in a large saucepan or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the green and red bell peppers and continue to sauté until the onion is golden.
2. Stir in the remaining ingredients except the spaghetti and garnishes and bring to a simmer. Cover and simmer gently for 20 minutes.
3. Meanwhile, cook the spaghetti in plenty of steadily boiling water until al dente, then drain.
4. For each serving, place a small amount of spaghetti in a wide shallow serving bowl and top with some of the chili. If desired, top with any or all of the suggested garnishes.
Nutritional Information: 496 calories, 5 grams fat, 22 grams protein, 13.4 grams fiber, 94 grams carbohydrates, 223 milligrams sodium
Source: The Vegetarian Family Cookbook (Broadway Books, NY, 2004)