Cincinnati chili is renowned for being the chili spiced with cinnamon and served over spaghetti. This low-fat vegetarian recipe is chockfull of zucchini, carrots, sweet pepper, and the expected kidney beans.
1. In a large nonstick pot, cook onion over medium-high heat, stirring occasionally, for 5 minutes. Add 1/4 cup water if needed to keep onion from sticking. Add zucchini, carrots, peppers and garlic to onions in pot. Cook 5 more minutes, stirring occasionally until vegetables are softened.
2. Add tomatoes and puree, breaking up with a spoon. Add tomato sauce, chili powder, sugar, cinnamon, salt and allspice. Stir to combine. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 30 minutes, stirring occasionally. Add beans and cook 15 more minutes.
3. Cook pasta following package directions. Drain.
4. Serve chili over cooked pasta. Garnish each serving with 1 tablespoon shredded cheese, 6 oyster crackers and a few pieces of sliced scallions.