Make warm and cozy Vegan Cincinnati Chili! A plant-based version of the classic Skyline chili from Cincinnati, Ohio. This vegetarian chili has all the delicious flavors of the original version. It's completely vegan, gluten-free, and oil-free.
As a plant-based food blogger born and raised in Cincinnati, I feel like I should have attempted this recipe a long time ago. But better late than never. It's here: Vegan Cincinnati Chili.
As a Cincinnati native, I grew up loving Skyline chili. We didn't eat it much at home, but Skyline was served regularly in school and my family would occasionally go out to get it.
My mom jokes that she craved Skyline when she was pregnant with me, so that's why I liked it so much!
Jump to:
- What is Cincinnati Chili?
- Why I love this Vegan Cincinnati Chili
- Ingredient Notes & Substitutions
- How to make Vegan Cincinnati Chili
- Serving Suggestions: the Skyline Ways
- FAQs & Expert Tips
- Tips for Making The Best Vegan Cincinnati Chili
- Recipe Prayer
- More classic recipes turned vegan
- Tried this recipe?
- 📖 Recipe
- 💬 Comments
What is Cincinnati Chili?
If you're not from Cincinnati, let me tell you a bit about Skyline: it's delicious!
Skyline is a chili restaurant founded here in Cincinnati, Ohio. It's named for the Cincinnati skyline visible at its first restaurant location. And people here are obsessed with it.
The chili is savory, sweet, rich, salty. Seriously everything you want in a chili. And they have a secret - they put chocolate in their chili.
Sounds weird, right? But it works! Chocolate adds a richness that you can't get from anything else.
Plus, there are notes of cinnamon and other sweet spices like cloves and allspice.
It might be strange, but Cincinnati chili has a unique and delicious flavor profile. And people from Cincinnati (and beyond) love it for good reason.
Vegan Cincinnati Chili
My mission with this recipe was to create a vegan version of Skyline chili. I wanted to match the robust, rich flavors of skyline without the meat. And, after several rounds of testing and tinkering with the flavors, I think I found the perfect recipe!
Why I love this Vegan Cincinnati Chili
- Dietary needs - this chili is vegan/plant-based, gluten-free, dairy-free, oil-free, and sugar-free.
- Cincinnati-native approved - besides my own memory of eating Skyline chili as a kid, I got my parents, who have both lived in Cincinnati for 30+ years to help me nail the flavors
- Real foods - no fake meat here! You get a healthy serving of beans instead
- Healthy and flavorful - this chili is made from whole food plant-based ingredients - it's loaded with protein and fiber. Yet is still has the classic Skyline flavors
- Protein rich - lentils are a great plant-based source of protein. They have one of the highest protein contents of any bean.
- Feels like home - if you're from Cincinnati, you'll get it. This chili just feels like home. But even if you're not an Ohioan, this chili is still warmth and comfort in a bowl
- Super quick - many chili recipes require hours on the stove. Not this one! The recipe is ready from start to finish in less than 30 minutes!
Ingredient Notes & Substitutions
The secrets to a plant-based version of Skyline chili, revealed.
- Water: I opted for water as a base instead of broth to not interfere with the classic flavors of Skyline chili
- Unsweetened Chocolate: yep, we are indeed putting chocolate in our chili. Use unsweetened chocolate for a rich and deep flavor. You'll notice that there isn't actually a lot of chocolate in this recipe - we don't want the chili to taste like chocolate, we just want the richness
- Tomato Paste: tomato paste adds some acidity
- Maple Syrup: Skyline chili has a distinct sweet and sour taste, for the sweet part, we'll use some maple syrup. For a fruit sweetened option, you can use date syrup, though this will change the flavor profile
- Apple Cider Vinegar: apple cider vinegar will create the slight sour aftertaste that Cinci chili is known for
- Garlic
- Spices: chili powder, salt, smoked paprika, cumin, cinnamon, allspice, red pepper flakes, black pepper, cloves. This combination of spices is essential for the Cincinnati chili flavor. It may feel weird to put cinnamon, allspice, and cloves into your chili - trust me, it works.
- Canned Lentils: instead of meat, this vegan Cincinnati chili uses canned lentils. Canned lentils are already cooked, so they make this recipe super quick. Lentils are filled with protein, so they are a great plant-based substitute for ground beef. And they break down slightly when cooked, so they have a texture similar to Skyline's chili
- To serve: spaghetti, finely chopped onion, kidney beans, vegan cheese. See my notes below on the "ways"
How to make Vegan Cincinnati Chili
Even though the ingredient list is on the long side, this chili is so easy to make!
Step 1. Heat the water, chocolate, tomato paste, maple syrup, and apple cider vinegar in a large pot over medium heat. Stir constantly until the chocolate is melted.
Step 2. Add the garlic, chili powder, salt, cinnamon, cumin, allspice, red pepper flakes, and black pepper. Cook 2 minutes.
Step 3. Add the lentils (including the liquid) and bring the mixture to a boil. Cook at a rolling boil for 15-20 minutes, until the mixture thickens.
Step 4. Serve you favorite "way".
Serving Suggestions: the Skyline Ways
Skyline has a few different "ways" of serving their chili. Pick your favorite and go crazy with the toppings.
- 2-way = spaghetti and chili
- 3-way = spaghetti, chili, cheese
- 4-way = spaghetti, chili, onions OR beans, cheese
- 5-way = spaghetti, chili, onions AND beans, cheese
Since I try to stay away from highly processed foods, I skipped the vegan cheese and went for my own "way" which I'm naming the Elizabeth-way.
- Elizabeth-way = spaghetti, chili, onions, beans
FAQs & Expert Tips
Skyline chili is also known for its cheese coneys. Here are the coney ways:
- Bun, hot dog, chili
- Bun, hot dog, chili, cheese
- Bun, hot dog, chili, mustard OR onion, cheese
- Bun, hot dog, chili, mustard AND onion, cheese
You can grab some plant-based hot dogs and serve up this chili just like a coney!
While it does also contain ground beef (or in our case, lentils) and tomatoes, Cincinnati chili has a completely different flavor profile to traditional Tex-Mex chili.
Cincinnati chili was brought to the Midwest by Greek immigrants. So it has regular chili ingredients, but also Mediterranean spices and chocolate.
The chili isn't sweet. Yet it has a rich mixture of flavors that create a unique and delicious chili!
Refrigerate leftovers in an air-tight container for up to a week.
Tips for Making The Best Vegan Cincinnati Chili
- Use canned lentils. Canned lentils are softer (and easier) than dry lentils. The softness helps contribute to the classic Cincinnati chili texture.
- Don't be afraid of the texture. Cincinnati chili is thinner than Tex-Mex chili. If you want to thicken it, boil for the longer window of time and reduce the mixture until you reach your desired consistency.
- Go crazy with the toppings. I found that this chili tasted the most like real Skyline chili when served with spaghetti. Part of the charm of Cincinnati chili is the toppings, so don't hold back.
Recipe Prayer
Thank you God for this meal. Thank you for the city of Cincinnati and the wonderful culture created from this area. Amen.
More classic recipes turned vegan
I love taking traditional recipes and giving them a whole food plant-based spin! Here are some classics you can try next:
Tried this recipe?
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📖 Recipe
Vegan Cincinnati Chili
Ingredients
- 1 Cup Water
- ½ Ounce Unsweetened Chocolate
- 3 Tablespoons Tomato Paste
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Apple Cider Vinegar
- 3 Cloves Minced Garlic
- 1 Tablespoon Chili Powder
- 1 ½ Teaspoons Salt
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon Cumin
- ¼ Teaspoon Cinnamon
- ⅛ Teaspoon Allspice
- ⅛ Teaspoon Red Pepper Flakes
- ⅛ Teaspoon Black Pepper
- Pinch Cloves
- 2 15- Ounce Cans Lentils including the liquid
- To serve: spaghetti, finely chopped onion, kidney beans, vegan cheese
Instructions
- Heat the water, chocolate, tomato paste, maple syrup, and apple cider vinegar in a large pot over medium heat. Stir constantly until the chocolate is melted.
- Add the garlic, chili powder, salt, cinnamon, cumin, allspice, red pepper flakes, and black pepper. Cook 2 minutes.
- Add the lentils (including the liquid) and bring the mixture to a boil. Cook at a rolling boil for 15-20 minutes, until the mixture thickens.
- Serve you favorite "way".
Notes
THE WAYS
- 2-way = spaghetti and chili
- 3-way = spaghetti, chili, cheese
- 4-way = spaghetti, chili, onions OR beans, cheese
- 5-way = spaghetti, chili, onion AND beans, cheese
- Elizabeth-way = spaghetti, chili, onions, beans
Nutrition
Nutrition information is an estimate.
Comments
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