Vegan Cincinnati Chili

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
12 4-oz. servings

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

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

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

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