That’s right, you heard me. I was feeling a bit bold the other night and said, “You know what? Why does spaghetti always have to be Italian? Why not top it with something other than spaghetti sauce? Hey, chili is tomato-based too! Why not top spaghetti with chili?”
Ok, actually I got the idea from somewhere on this here Internets, and I thought it sounded tasty. Another amazingly simple recipe that really doesn’t even need to be a recipe.
6 to 8 servings
1 carton tomato soup (I use Pacific Foods – no milk!)
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can corn, drained
1 can diced tomatoes and peppers, drained
1 package of spaghetti pasta
Whatever amount of seasonings you want (I used cilantro, cumin, and a bit of cayenne)
Prepare the spaghetti according to package directions; drain. In a pan (and you want a big one), combine soup, beans, corn, tomatoes/peppers, and seasonings. Heat through and simmer for about 20 minutes. Leave on heat; add in prepared spaghetti. Stir together thoroughly, then remove from heat and serve.
I really liked this with guacamole and sour cream, but that’s what I like with any Mexican-type dish. It was even better leftover the next day!