Veggie Cincinnati Chili with Beans, Spaghetti and Cheese Recipe - USA

Ingredients

• 2 large onions, chopped
• 3 medium zucchini, diced
• 3 large carrots, peeled and diced
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, finely chopped
• 28 oz (794 g) can peeled tomatoes in purée
• 8 oz (227 g) can tomato sauce
• 1/4 cup hot Mexican chili powder
• 2 tsp sugar
• 1 1/2 tsp cinnamon
• 1 tsp salt
• 3/4 tsp allspice
• 15 1/2 oz (439 g) can red kidney beans, drained and rinsed
• 12 oz (340 g) spaghetti
• 8 tbsp shredded sharp cheddar cheese
• 48 oyster crackers
• 4 scallions, trimmed and sliced