Very Veggie Taco Chili Spaghetti

Olive or Canola oil, 1/4 -1/2 tsp
Onions, raw, 1 cup, chopped
Garlic, 2 tsp minced
Red Bell Peppers, one medium diced
Carrots, raw, 1 medium grated
Summer squash, 2 medium grated
Diced Tomatoes, 3 cans
Water, 3 cups
Taco Sauce, 1/2 cup
Garlic, 2 tsp
Chili Powder, 1-2 tsp (adjust for your taste)
Cinnamon, 1/4 - 1/2 tsp
Salt and Pepper to taste
Beans, red kidney, one can
Whole Wheat Spaghetti, 6 oz, broken into 3 inch pieces

Optional toppings:
Cheddar Cheese
Sour Cream or Non-Fat Yogurt
Jalapeno Peppers

Note: I used 2 cans regular diced tomatoes and one can tomatoes with green chilis for just a bit of heat. You could up the heat with 2-3 cans of tomatoes with chilis, or leave out the chilis all together. You could also use regular diced tomatoes and add chili peppers to your taste.
Also this version comes out a bit soupy - I may try using crushed tomatoes instead of the diced in juice next time to make it more saucy.

Heat oil in a dutch oven or large pot. (I like to oil spray it first and then use as little oil as possible).
Cook Onions, bell peppers and garlic until soft. Add in remaining ingredients except beans and spaighetti. Bring to boil and simmer about 10 minutes or until the veggies are soft. Season to taste. Add the beans and spaghetti and return to a boil and cook until noodles are cooked, about 10 minutes. Dish into bowls and add toppings as desired.

Note: I just grated the carrot and squash into the cooking pot as it was simmering. This ups the cooking time but makes the prep work and clean up easier.

Number of Servings: 8

Recipe submitted by SparkPeople user CONNECTED1.