Cincinnati “Chili Mac” by Nava Atlas, recipe here. The “sauce” is so good, it definitely walks the line between chili and spaghetti sauce, like which one is it? It’s somehow both, and so tasty! The “sauce” is so hearty and filling because of the bean-y goodness (we used kidney beans and red beans) and served it over spaghetti — specifically Ronzoni Garden Delight as I’m trying to squeeze in extra nutrition, vitamins, and such where I can.
Next time, I will have a heavier hand with the spices, specifically with the chili powder and oregano, but the recipe is still super tasty made just as Nava wrote it. The recipe definitely does make 6 generous portions. It’s just me and my hubby, and we almost always eat the same dinner two nights in a row, fresh one night, leftovers the next, and then freeze what is left to re-heat on a night where I don’t feel like cooking.
Although of course this is a “vegan” recipe, I really think this would be quite appealing everyone, especially now that fall has arrived and we all start craving heartier, cozier dishes.
