As if veggie crumbles and chopped fresh spinach didn't make this chili special enough, it's nestled deliciously in a bed of hot whole wheat spaghetti.
What You Need
Original recipe yields 6 servings
1 pkg. (12 oz.) BOCA Veggie Ground Crumbles
1 cup tightly packed fresh spinach, chopped
3 Tbsp. chili powder
2 cloves garlic, minced
1 carton (32 oz.) no-salt-added vegetable stock
3 Tbsp. tomato paste
1 can (15 oz.) white beans, rinsed
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1/2 cup chopped roasted red pepper s
1 cup chopped tomato es
1/2 tsp. crushed red pepper
6 oz. whole wheat spaghetti, uncooked
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Let's Make It
Cook first 4 ingredients in large saucepan on medium-low heat 5 min., stirring frequently. Stir in stock and tomato paste. Bring to boil on medium-high heat.
Add all remaining ingredients except spaghetti; stir. Simmer on medium-low heat 15 min., stirring occasionally. Meanwhile, cook spaghetti as directed on package, omitting salt.
Drain spaghetti. Serve topped with chili.
Substitute great Northern beans for the white beans and/or collard greens for the spinach.
Serve with multi-grain bread.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 61g
Dietary Fibers 19g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.