Name: Vegan Cincinnati Chili
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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) or 2 1/2 Tbs cocoa powder; 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)

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. 

Vegan Cincinnati Chili

yellow onion (plus extra for garnish)

tsp garlic

vegetable broth

water

tomato paste

Tablespoons apple cider vinegar

vegan worcestershire sauce

oz unsweetened baker’s chocolate (1 square)or 2 1/2 Tbs cocoa powder

Tablespoons chili powder

brown sugar (or maple syrup)

cumin

cinnamon

garlic powder

black pepper

allspice

cloves

bay leaf

bulgar

kidney beans

spaghetti (I use brown rice spaghetti)

If using my cheese sauce &#8211; 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 &amp; slightly browned

Stir in tomato paste, vinegar, and worcestershire sauce, mix well

In a small bowl, whisk all remaining spices together, then stir them into the chili

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

Hi Wendy C, I made this tonight and used the IP. I put all the chili ingredients in the pot except for the beans. I used a split farro grain that I had on hand. I put 1 cup of farro and 1 3/4 cups water. Looking at the pot, though, it didn't seem like enough water so I went back and added one more 1/4 cup for a total of 2 cups. (The directions for cooking my grain on stovetop were to use 2 1/2 cups water to 1 cup split emmer farro.) I set the IP for 22 minutes and let it have a natural pressure release. RESULT: The grains were cooked, but with the tomato paste and cocoa powder, the bottom scorched a bit. If I were to make this again, I would omit the tomato paste at this stage and just get the grains cooked with the onion and spices. Once these were cooked, I added the beans. I had some cooked purple hulled peas (similar to blackeyed peas) so I used those instead. Next time I will add the tomato paste with the beans at that stage. The dish was delicious! The chili is very flavorful. My husband liked it a lot. I served it over whole wheat spaghetti with Chuck's cheese sauce and some chopped green onions. It goes well with a green vegetable, such as broccoli or bok choy. It's very filling. I omitted the salt in the cheese sauce since we are trying to keep blood pressure down. It was still very flavorful because the chili has lots of tasty spices in it. Good luck!

I omitted the bulgar and substituted green lentils and finely chopped mushrooms. The spices give a unique delicious flavor in a very easy to prepare recipe.

vegan cincinnati chili

Prep Time: 30 minutes

Cook Time: 45 minutes

Total: 1 hours, 15 minutes

Servings: 6

Author : Brand New Vegan

Ingredients

Instructions

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