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Vegetarian Cincinnati Style Chili

Lentils make the perfect beef substitute for a vegetarian version of this famous Ohio chili
Vegetarian Cincinnati Style Chili

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90% of people like this recipe
( 10 votes )

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


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


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.

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Vegetarian Cincinnati Style Chili

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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.

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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