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A plate of vegan Cincinnati chili.

Vegan Cincinnati Chili

Print Recipe
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.
Course Main Course
Cuisine American, Cincinnati
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 157
Author Elizabeth

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

Calories: 157kcal | Carbohydrates: 28g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 505mg | Potassium: 511mg | Fiber: 9g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 4mg