Vegan Cincinnati Chili

Name: Vegan Cincinnati Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 Tablespoon oil; 1 large onion, chopped; 2 Tablespoons chili powder; 2 teaspoons dried mushroom powder, optional; 1¼ teaspoons ground cinnamon; 1 teaspoon cumin; ¾ teaspoon garlic powder; ¼ teaspoon ground cloves; ⅛ teaspoon allspice; ⅛ teaspoon cayenne pepper, optional; 1 (8 oz) can tomato sauce; 4 cups vegetable broth; ¾ cup green or brown dried lentils; 1¼ cups TVP; 1½ Tablespoons apple cider vinegar; 3 Tablespoons ketchup; 1 bay leaf; ¼ teaspoon black pepper; 1 teaspoon fine sea salt; cooked spaghetti, vegan shredded cheddar cheese, diced onion, kidney beans

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
190 kcal
Course
Main Course
Cuisine
American

Vegan Cincinnati Chili

Finn Russell

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This Vegan Cincinnati Chili puts a plant-based spin on the popular dish! Serve it over veggie dogs or spaghetti like they do at Skyline Chili. Add your favorite toppings, and you've got a veganized, classic American meal that's ready in no time!

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Ingredients

Servings

1 Tablespoon oil for oil-free see suggestions above
1 large onion, chopped
2 Tablespoons chili powder the spice blend, not pure chile
2 teaspoons dried mushroom powder, optional or 8 oz. button mushrooms, chopped; see Notes
1¼ teaspoons ground cinnamon
1 teaspoon cumin
¾ teaspoon garlic powder or 2-3 cloves minced garlic
¼ teaspoon ground cloves
⅛ teaspoon allspice
⅛ teaspoon cayenne pepper, optional
1 (8 oz) can tomato sauce
4 cups vegetable broth
¾ cup green or brown dried lentils sorted and rinsed
1¼ cups TVP dry
1½ Tablespoons apple cider vinegar
3 Tablespoons ketchup
1 bay leaf
¼ teaspoon black pepper
1 teaspoon fine sea salt

For serving:

cooked spaghetti, vegan shredded cheddar cheese, diced onion, kidney beans I like Violife cheddar

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Instructions

Preheat a soup pot over medium heat and add the oil. Saute the onion (and fresh mushrooms, if using) for about 5 minutes or until softened.
Add the spices (chili powder, cinnamon, cumin, garlic, cloves, allspice, cayenne, and mushroom powder, if using). Stirring constantly, cook for 30 seconds. Add the tomato sauce and stir well.
Add the broth, lentils, TVP, vinegar, ketchup, and bay leaf. Season with black pepper, and bring to a simmer. Cover and reduce heat to low to maintain a simmer. Cook for 25 minutes or until the lentils are just tender. Uncover and stir in 1 teaspoon salt. Cook for a few more minutes until thickened and the lentils are done.
Taste for seasoning and adjust as desired. I usually add another tablespoon of ketchup for sweetness and tang. If you have time, let the chili rest for 20 to 30 minutes - the flavors develop as it sits - and it tastes even better the next day!
Serve hot over cooked spaghetti or veggie dogs with your favorite toppings.

Notes

For Substitutions and Variations, please see that section above.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.