Vegan Cincinnati Chili
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
190 kcal
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Course
Main Course
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Cuisine
American
Vegan Cincinnati Chili
Report
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
- 1 Tablespoon neutral cooking oil for oil-free see suggestions above, generic cooking oil
- 1 large onion chopped
- 2 Tablespoons chili powder the spice blend, not pure chile
- 2 teaspoons mushroom powder or 8 oz. button mushrooms, chopped; see Notes, dried, optional
- 1¼ teaspoons ground cinnamon
- 1 teaspoon cumin
- ¾ teaspoon garlic powder or 2-3 cloves minced garlic
- ¼ teaspoon cloves ground
- ⅛ teaspoon allspice
- ⅛ teaspoon cayenne pepper optional
- 1 (8 oz) can tomato sauce
- 4 cups vegetable broth
- ¾ cup green lentils sorted and rinsed, or brown lentils, dried
- 1¼ cups textured vegetable protein dry, TVP
- 1½ Tablespoons apple cider vinegar
- 3 Tablespoons ketchup
- 1 bay leaf
- ¼ teaspoon black pepper
- 1 teaspoon salt fine sea salt
For serving:
- spaghetti I like Violife cheddar, cooked spaghetti; vegan shredded cheddar cheese; diced onion
- cheddar cheese
- onion
- Kidney Beans
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.
Nutrition Information
Show Details
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 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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