Summertime Chili Spaghetti

1. 1

   Roll the cherry tomatoes in 1 tablespoon of the olive oil and roast in a pre heated 400F oven for about 15 minutes. Set aside to cool.

2. 2

   Broil the onion and poblano (skin side up) pieces for about 5 minutes or until the pepper pieces begin to blister a bit. Let cool.

3. 3

   Place all but one cup of the smallest tomatoes in the bowl of a food processor along with all of the onion and 2 pieces of the poblano. Process until not quite smooth, but a little rustic.

4. 4

   Finely dice the remaining poblano pieces and in a large saute pan, saute the poblano, jalapeno and minced garlic in the remaining 3 tablespoon olive oil until the garlic becomes fragrant (maybe a minute or two).

5. 5

   Stir in the chili powder and cumin and add the tomato mixture and salt. Simmer for about 8 minutes.

6. 6

   Add the beans and reserved cup of roasted tomatoes. Bring up to the heat after cooking the spaghetti per package directions. Save a little pasta water if you care to loosen the sauce a bit.

7. 7

   Place 1/4 of the pasta on a plate or bowl, drizzle with a little olive oil, ladle some of the chili over and garnish with the cheese, sour cream and green onion.

* Per serving · 4 servings · Values may vary.