I’ve had a few requests for Cincinnati chili over the years. Sometimes reader requests sit on my to-make list forever, even though I have every intention of making them. That was the case for vegan Cincinnati chili, not so much because I didn’t want to make it, as because I never had the real deal and wasn’t sure what exactly it was supposed to taste like.
Cincinnati Chili
Some of you might be asking what exactly is Cincinnati chili? Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes. But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.
How to Make Vegan Cincinnati Chili
This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo! Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.
Toast the spices for just a moment, then add some broth, lentils, tomato sauce, apple cider vinegar and a bay leaf. Bring the mixture to a boil and let everything simmer with the lid partially covering the pot until the sauce is thick and the lentils are tender.
When it’s done simmering you can season the chili with some salt and ladle it over your pasta. Traditional Cincinnati chili is topped with shredded cheese and onions. I just served mine with onion, but a shredded cheddar-style vegan cheese like those made by Violife or Daiya would be great with this dish. Grab a fork and enjoy!
Leftover storage: If you have leftovers, I recommend storing the chili and pasta in separate containers. The chili can be heated up in a saucepan or in the microwave — it’ll thicken up as it sits, so you might need to add a splash of water. My favorite way to reheat pasta is by bringing a pot of water to a boil, adding the pasta and letting it boil for just a few seconds. Drain and serve. Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti. My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while. Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.
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