We eat a lot of chili in the winter...in a bowl as is, with macaroni added and sometimes served over spaghetti like a 5 way. For this one I lightened it up by omitting the meat and using roasted cherry tomatoes instead of the winter time canned.
1 1/2 pounds assorted cherry tomatoes
1 medium poblano pepper, seeded and cut into 8 relatively square pieces
1 medium onion, cut into pieces about the same size as the poblano
4 Tbl olive oil, divided ( 1 & 3 )
1 jalapeno pepper, seeded and finely diced
3 cloves minced garlic
1 Tbl ancho chili powder
1 tsp ground cumin
2 tsp salt
2 cups cooked or one 15 ounce can black beans, drained and rinsed
10 to 12 ounces dry spaghetti
Extra virgin olive oil for drizzling on the pasta
Shredded jack or cheddar cheese for garnish (or both)
Sliced green onion for garnish
Sour cream for garnish
Roll the cherry tomatoes in 1 Tbl of the olive oil and roast in a pre-heated 400F oven for about 15 minutes. Set aside to cool.
Broil the onion and poblano (skin side up) for about 5 minutes or until the pepper pieces begin to blister a bit. Let cool.
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.
Finely dice the remaining poblano pieces and in a large saute pan, saute the poblano, jalapeno and minced garlic in the remaining 3 Tbl olive oil until the garlic becomes fragrant
Stir in the chili powder and cumin and add the tomato mixture and salt. Simmer for about 8 minutes.
Add the beans and the reserved cup of roasted tomatoes. bring up to the heat after cooking the spaghetti per package directions. Save a little pasta water if you want to loosen the sauce a bit.
Place 1/4 of the pasta on a plate or in a bowl, drizzle with a little olive oil, ladle some chili over and garnish with the cheese, green onion and sour cream.