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Cincinnati Chili

Cincinnati Chili
Cincinnati Chili
Cincinnati Chili: Cincinnati chili is a regional dish that consists of a beany, beefy chili seasoned with cinnamon and served over spaghetti. But when you order your chili, you better be clear what way you want it. You can just get the chili bowl, which is (predictably) a bowl of chili. You can get it two–way, which means you want your chili served over spaghetti. Three-way means you want cheese on top of your chili and spaghetti, while four-way means you toss some onions on top of your three-way. The recipe we’ve made is the Cincinnati chili five-way, veganized: Bean chili over spaghetti with vegan cheese and onions.

Ingredients for Cincinnati Chili recipe

  • 1 (16-ounce) package spaghetti
  • 1 (15-ounce) can kidney beans, drained and rinsed, or 1½ cups cooked dry kidney beans
  • 1 (15-ounce) can lentils, drained and rinsed, or 1½ cups cooked dry lentils
  • 1 red onion, diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 tomato, diced
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground all-spice
  • 1 teaspoon ground cumin
  • Dash of vegan liquid smoke
  • 2 bay leaves
  • 1 tablespoon cocoa powder
  • 2 tablespoons chili powder
  • ⅔ cup vegetable broth
  • ½ teaspoon cayenne pepper
  • 2 cups shredded vegan cheddar cheese (we recommend Daiya)
  • Green onions, diced

How to make Cincinnati Chili ?

Bring a large pot of salted water to a boil and prepare the pasta following the directions on the package.
While the pasta is cooking, toss all the remaining ingredients except the vegan cheese and green onions in a large soup pot or Dutch oven. Cover the pot and heat over medium heat until the chili begins to bubble. Then reduce the heat to a simmer and stir occasionally with a spoon.
Let the chili simmer for 5 to 15 minutes. You’ll know it’s ready when the beans are tender.
Drain the spaghetti. Serve the chili hot, over the spaghetti, with some vegan cheese and green onions sprinkled on top.



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