Veggie Cincy Chili
Dive into a bowl of hearty, flavor-packed comfort with Veggie Cincy Chili, a plant-based twist on Cincinnati's iconic chili. This vegetarian recipe layers bold spices like cinnamon, allspice, and cocoa powder to create a uniquely rich and aromatic sauce that's simmered with lentils, beans, and a medley of fresh vegetables. Whether served traditionally over spaghetti, spooned atop baked potatoes, or enjoyed solo, each bite delivers a satisfying combination of smoky, savory, and slightly sweet flavors. Customize your bowl with shredded cheese, diced onions, or crunchy crackers for the full authentic experience. Perfect for weeknight dinners or game-day gatherings, this easy-to-make chili is ready in under an hour and is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 large garlic cloves, minced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 2 tablespoons tomato paste
- 1 tablespoon cocoa powder
- 1 tablespoon chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cloves
- 4 cups vegetable broth
- 1 can canned crushed tomatoes (28 ounces)
- 2 cups cooked black or kidney beans, rinsed and drained
- 1 cup lentils (red or brown), rinsed
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces spaghetti (optional), cooked
- 1 cup shredded cheddar cheese or dairy-free alternative (optional)
- 0.5 cup diced onions (optional, for garnish)
- 1 cup crackers or oyster crackers (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the tomato paste, cocoa powder, chili powder, ground cinnamon, allspice, paprika, cumin, oregano, and cloves. Cook for 1-2 minutes to toast the spices and enhance their flavors.
Pour in the vegetable broth and add the crushed tomatoes. Stir to combine.
Add the black or kidney beans and lentils. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the flavors meld together.
Stir in the apple cider vinegar, salt, and black pepper. Taste and adjust seasoning if necessary.
Serve the chili over cooked spaghetti for a classic Cincinnati experience. Alternatively, top baked potatoes, vegan hot dogs, or enjoy on its own.
Garnish with cheddar cheese or a dairy-free alternative, diced onions, and crackers, if desired.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 10.6 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
