In a large skillet on medium high heat put the onions and cup of water. Sauté till onions are clear or water has evaporated. Add the burger, seasonings, diced tomatoes, jalapenos, and salsa. In a blender blend the 4 cups chili beans until it is pureed.

Pour into skillet mixture and cook until hot and bubbly. Mix in with cooked spaghetti. Serve with grated vegan cheese and Tofutti Better Than Sour Cream.