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5.0 from 3 votes

Vegan Cincinnati Chili

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.

Nutrition Information

Calories 190kcal (10%) Carbohydrates 27g (9%) Protein 17g (34%) Fat 3g (5%) Saturated Fat 0g (0%) Cholesterol 0mg (0%) Fiber 7g (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 190

% Daily Value*

Calories 190kcal 10%
Carbohydrates 27g 9%
Protein 17g 34%
Fat 3g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Fiber 7g 28%

* Percent Daily Values are based on a 2,000 calorie diet.