This vegetarian lentil Cincinnati chili is a snap to make and is basically all pantry items, except for the cheese. Cheddar cheese lasts pretty long, but you can also freeze pre-shredded cheese if that’s better for you in this COVID-19 hellscape.
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Easy Vegetarian Cincinnati Chili
The trick to getting the right texture on vegetarian Cincinnati chili is to use red lentils, not brown or green/French lentils. Red lentils break down more and will basically disintegrate, getting that distinctive Cincinnati chili texture without having to use meat or a blender.
You’ll get the best texture (cloud-like masses) on the cheese if you hand-grate it, but if that’s an accessibility issue, using the grater on your food processor or buy a bag of finely shredded cheese. Or, make it vegan by skipping the cheese or using vegan cheese.
See also: Crock-Pot Cincinnati Chili (meat version)
Cloth on table by Fireside Textiles.
Based on Vegan Cincinnati Chili by Oh My Veggies!
Serves ~6
Equipment
- A large stock pot
- Cheese grater or food processor with grater
Instructions
Heat
- 1 TBSP olive oil
Over medium-high heat. Add
- 1 large yellow onion, diced
Cook 3-5 minutes, until softened, stirring frequently. Add
- 4-6 cloves garlic, diced
Cook for another minute.
Add
- 1 TBSP chili powder
- 1 tsp salt
- 1/4 tsp allspice
- 1 tsp. ground cumin
- 1/4 tsp ground cloves
- 1 TBSP unsweetened cocoa powder
- 1 bay leaf
- 1 tsp cinnamon
- 1 tsp paprika
and stir to combine. Cook for another minute and add
- 1 TBSP (15 mL) apple cider vinegar
- 3 cups (720 mL) vegetable broth
- 15 oz (425 g) can tomato sauce
- 8 oz (225) red lentils, rinsed and picked over.
Bring to a boil, then reduce heat to medium-low. Simmer partially covered for 25-30 minutes, stirring occasionally.
While the chili is cooking, prepare
- 16 oz (450 g) spaghetti (whole wheat, white, or gluten-free)
according to the directions.
To serve, place each portion of spaghetti on a plate, bowl-plate or in a bowl.
Top with chili* and cover with
- 5 cups (~6 oz/170 g), divided, very finely shredded mild cheddar cheese or vegan alternative = ~1/4 cup (~1 oz/30 g) shredded cheese per serving (at least).
Garnish with
- Oyster crackers (saltines will do in a pinch)
Add Tabasco sauce to taste.
If you want a four-way or five-way, you can add chopped onions and/or kidney beans.
I'll Make It Myself! 