Yummy for sure. :-) I made a few changes, a couple by choice, and another by necessity. I chose to use about 1/2 the cinnamon and I'm glad I did. It added flavor interest, without being overpowering. I used less chicken stock...let your preference be your guide. Only YOU know how soupy you want your chili to be. I also only used two cans of beans, because I only bought two, thinking that's what the recipe called for. Oooops. That worked out well, too. I think a 3rd can would have been too much. I used about 1/3 of a can of beans to puree. I added the cheese to each serving as I reheated it, instead of stirring it into the whole pot. Overall, this one's a keeper. Great flavor.

Reviewed On: Jan. 29, 2011

Well....it was sweet. REAL sweet. But I suppose that was to be expected, considering the ingredients. I was trying to use up some things stocked in my pantry, so I can start eating healthier. This cake eliminated a goodly amount of unhealthy food from my kitchen, so that was a benefit. But even if I wasn't heading down a healthier road, I wouldn't repeat this recipe. It was lacking something, or maybe that 'something' was actually there, but was just covered up by the overwhelming sweetness.

Reviewed On: Oct. 17, 2010

This is so wonderful. I have tried spaghetti squash a couple of times in the past, and was less than impressed, so I was a little hesitant about this recipe. Not to worry, it's delicious! Changes: I had a can of diced tomatoes, not crushed, and it was only about 1 3/4 cup, so I added some jarred Prego to the mix. I don't keep wine in the house, so that was out. I had some pesto in the fridge that was wanting to be used for something, so I added a bit of that. Cut the red pepper in half and I think next time I'll use close to the full amount. Also added a couple of leaves of fresh chopped basil because I had it on hand. I almost didn't use the capers, but those went in too. Overall, this is a great sauce that will make a repeat appearance here, whether it's over spaghetti squash or regular spaghetti. Thanks so much for sharing.

Reviewed On: Oct. 15, 2010