Vegan Three Bean Chili with Spaghetti Squash

It went back down into the 20's last night, winter just doesn't want let go of it's grip here. So I wanted another hearty, filling meal.  Fridays are vegan at my house, and they may soon be raw as well. But not until the weather warms up more. For days like this, I like this 3 bean chili. I love the combination of the hot, spicy chili with the slightly sweet, slightly crisp spaghetti squash, it's very satisfying.


Sadly, I am out of home canned tomatoes now, so I had to use store bought. I would have just subbed in fresh ones, but tomatoes available here right now are tasteless, colorless, odorless, useless things. So I bit the bullet and used canned. I added  brown rice to this to make it a more hearty, filling meal. I had leftover cooked beans in my freezer, feel free to use canned if you wish. If you are short on time but still try to avoid bpa like I do, a company called Randall sells cooked beans in glass jars instead of in cans. I have used their great northern beans in a pinch and they weren't bad, I know they also make other varieties.

 This makes a big pot of chili, since I have a large family. Feel free to cut the recipe in half.

Three Bean Chili with Spaghetti Squash

1 large red onion, diced

2 cloves garlic, minced

1 red pepper, diced

1 jalapeno pepper, minced

1 1/2 c. cooked black beans

1 1/2 c. cooked pinto beans

2 c. cooked great northern beans

2  -14 oz. cans diced tomatoes

8 oz. can tomato sauce

3 T. chili powder

1/2 tsp. smoked paprika

1/2 tsp. sea salt

2 1/2 c. cooked brown rice

cooked spaghetti squash ( 1/2 squash per person)

To cook spaghetti squash:

Preheat oven to 375, cut squash in half, scoop out seeds. Place cut side down on oiled baking sheet and bake 30-40 min. till just tender. Cool. Scrape with fork to remove squash strands.
 

 Meanwhile, combine onion, garlic, and peppers in large pot. Add a little water and saute till tender. Add remaining ingredients  and simmer 15 min. Serve over spaghetti squash.