Chef notes
Recipe by Chaya Coppersmith of Brooklyn, New York
410 calories, 21 g protein, 11 g total fat (2.5 g saturated fat), 16 g fiber, 19 sugar (0 g added sugar), 450 mg sodium
Nutrition analysis courtesy of Genesis software
Ingredients
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 red pepper, chopped
- 1/2 teaspoon chili powder
- 1 teaspoon ancho chili powder
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/4 bottle red wine
- 8 ounces canned chickpeas, drained
- 8 ounces canned red kidney beans, drained
- 16 ounces canned chopped tomatoes
- 1/2 pound lean ground beef
- 1 bunch cilantro
- 1 tablespoon balsamic vinegar
- 2 spaghetti squash, each cut in half lengthwise
Preparation
Heat oil in a Dutch oven on medium-high heat. Add the vegetables and spices and season with salt and black pepper. Cook until softened, stirring regularly.
Preheat oven to 350˚.
Deglaze a pan with red wine and cook 2 to 3 min.
Add chickpeas and kidney beans. Add tomatoes and ½ cup water. Season with salt and pepper.
Add the meat and break apart with a spoon.
Pick the cilantro leaves and put aside. Chop and add the stalks to the pan, with the balsamic vinegar, and season with salt and pepper.
Bring to a boil, then reduce heat and simmer with lid slightly ajar, for 1 hour until slightly thickened and reduced.
While the chile cooks, drizzle spaghetti squash with olive oil and season with salt and pepper.
Place squash, cut-side down, on lightly oiled baking tray. Bake for 35 to 40 minutes, until squash is tender. Let cool for 10 minutes before serving.
Serve chili inside squash halves, garnished with cilantro.
