Vegetarian Chili over Spaghetti Squash

Here in good old New York we just like our chili with chili, nothing else, but I know that it's traditional in places like Cincinnati to serve it over pasta.  Based on what I had in the house and my new found obsession with spaghetti squash, I decided to create a low-point chili to serve over some "spaghetti".  One cup of the chili has 4 Points+.  Since spaghetti squash is watery, I upped the spices and salt in the chili.  If you are not planning on serving this over spaghetti squash, I would cut the spices and salt in half and then add from there if needed.   

This might be great to cook up for the Super Bowl if you want that comfort food feeling without eating all of that fat filled food we are accustomed to.  For directions on how to prepare the spaghetti squash, click here.

Ingredients

1 onion, diced

1 red bell pepper, diced

1 tbsp vegetable oil

1 15 oz. can black beans, drained and rinsed

1 15 oz. can kidney beans, drained and rinsed

1 can diced tomatoes and chiles (like the kind by Rotel)

1 cup frozed corn kernels

1 tbsp chili powder

1 tbsp ground cumin

1 tsp salt

Shredded cheese to top (if desired)

If you don't already own a Vidalia Chopper, you should get one!  Look how beautiful my diced onions and peppers are!  And it takes seconds to get uniform pieces! 

Heat oil in a medium sized pot over medium heat.  Add onions and peppers and saute until softened.  Add remaining ingredients except the cheese.  Once simmering, reduce heat to low and stir every few minutes until thickened up.  If you taste it, it will taste too salty and like there are too many spices.  Trust me, it will all be okay.

Serve 1 cup of chili over 1 1/2 cups warm spaghetti squash.  Top with shredded cheese if desired (adds extra points).  The spaghetti squash's watery nature will affect the saltiness of the chili and it will end up being one big happy meal for your tummy.