Description
Chili is a BIG deal in Cincinnati, Ohio, and they serve it up several different ways, so if you're ready for your first 3-way..... you GOTTA try this Vegan Cincinnati Chili.
Ingredients
Scale
- 2 cups chopped yellow onion (plus extra for garnish)
- 2 tsp garlic
- 2 cups low sodium vegetable broth
- 2 cups water
- 6 oz can tomato paste
- 2 Tablespoons apple cider vinegar
- 2 teaspoons vegan worcestershire sauce
- 1/2 oz unsweetened baker's chocolate (1 square)
- 3 Tablespoons chili powder
- 1 Tablespoon brown sugar (or maple syrup)
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 1 cup bulgar
- 15 oz can kidney beans
- 1 package of your favorite spaghetti (I use brown rice spaghetti)
- Your favorite vegan shredded cheese ([or use my cheese sauce here])
Instructions
- If using my cheese sauce - make it first
- Otherwise, add diced onion to a 6qt dutch oven
- Saute onion in a few tbs of water or veg broth until softened & slightly browned
- Stir in garlic
- Add water and veg broth
- Stir in tomato paste, vinegar, and worcestershire sauce, mix well
- Add chocolate and stir
- In a small bowl, whisk all remaining spices together, then stir them into the chili
- Add bay leaf
- Add bulgar, mix well, and increase heat to a low boil
- Reduce heat to low and let it simmer 30-45 minutes, stirring often
- During the last 15 minutes, add the rinsed beans
- Serve on top of spaghetti (see notes)
Notes
- 2 Way - chili on spaghetti
- 3 Way - chili, spaghetti, cheese
- 4 Way - chili, spaghetti, cheese, beans, OR diced onion
- 5 Way - chili, spaghetti, cheese, beans, AND diced onion
- Traditional garnishes are hot sauce and oyster crackers
Keywords: vegan cincinnati chili