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Vegetarian Cincinnati Style Chili

Lentils make the perfect beef substitute for a vegetarian version of this famous Ohio chili
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Vegetarian Cincinnati Style Chili
90% of users like this recipe
( 10 votes )

What do you think?









Servings: 4
Total Time: 2 hours
Recipe by: Frankie

Ingredients

1/2 lb dry lentils, rinsed
2 TBSP soy sauce
2 TBSP apple cider vinegar
2 TBSP cocoa powder
1/4 cup chili powder
2 TBSP onion powder
1 TBSP garlic powder
2 tsp paprika
1 tsp cumin
1 tsp cinnamon
1 tsp salt
1/2 tsp cayenne pepper
28 oz can tomato puree
3 cups vegetable broth
Optional But Definitely Recommended:
diced onion
shredded cheddar cheese
oyster crackers
1 lb cooked spaghetti

Directions

1. Add all ingredients to a dutch oven or large pot, stir to combine. Bring to a boil over medium high heat then reduce to low heat. Simmer uncovered, stirring occasionally, about 1 1/2 to 2 hours or until lentils are tender.

2. Serve over cooked spaghetti topped with cheese, onions and crackers.




Recipe Feedback


IndigoCharm

There is absolutely no point in adding any spices with that amount of cayenne. I like spicy, but there is literally no other flavor to this dish other than spicy/bitter. What a giant waste.
IndigoCharm

Alright, so I have salvaged it by adding additional broth and another can of tomato puree, as well as some more cocoa powder, cinnamon, and a little bit of sugar. It's not quite like the regular Cincinnati style chili I have had, but it's ok. I would advise cutting back significantly on the cayenne, or substituting part of it for crushed red pepper flakes.







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