1 TBLS olive oil
1/2 small green pepper, chopped
1 onion, chopped and divided
2 cloves garlic, pressed
1 16oz can diced tomatoes, undrained
1 16oz can tomato sauce
1 6oz can tomato paste
1 C water
2 cans red kidney beans or 2 C soaked kidney beans
1 TBLS chili powder
1/4 tsp cinnamon
1 lb whole wheat spaghetti noodles
cheddar cheese, shredded
In a large pot, heat olive oil over medium-high heat and saute green peppers and half the onion until golden. Add garlic and saute 1 more minute.
Stir in tomatoes with juice, tomato sauce, tomato paste, water, kidney beans, chili powder and cinnamon. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Meanwhile, cook pasta according to package directions. Drain and set aside, keeping warm.
Serve chili over spaghetti: sprinkle with cheese and remaining onions.