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Vegan Cincinnati Chili

This vegan chili uses onion, vegetable crumbles, garlic, chili powder, cinnamon, cumin and cayenne pepper to create classic chili flavor.

At a glance
Main Ingredient
Vegetables
Cuisine Type
American
Menu Part
Soup
Serves
12 4-oz. servings
Yield: 12 4-oz. servings

Ingredients

2 cups water
½ lb. onion, minced
1 lb. vegetable crumbles
1 clove garlic, minced
1 tbsp. chili powder
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 1/2 tbsp. unsweetened cocoa or 1/2 oz grated unsweetened chocolate
1 (15-oz.) can tomato sauce
1 tbsp. vegetarian worcestershire sauce
1 tbsp. cider vinegar
1/2 cup water

Methods/Steps

1. In kettle over medium-high heat, add water, onion, veg crumbles, garlic and chili powder and bring to boil.

2. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar.

3. Reduce heat to low and simmer, uncovered for 1 hour. Remove from heat.

4. Puree chili until smooth. Serve chili over spaghetti noodles if desired.

Recipe by Matt Rapposelli, Ohio University

Related Terms:

Vegetables, American, Soup

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