Veggie Cincy Chili

Dive into a bowl of hearty, flavor-packed comfort with Veggie Cincy Chili, a plant-based twist on Cincinnati's iconic chili. This vegetarian recipe layers bold spices like cinnamon, allspice, and cocoa powder to create a uniquely rich and aromatic sauce that's simmered with lentils, beans, and a medley of fresh vegetables. Whether served traditionally over spaghetti, spooned atop baked potatoes, or enjoyed solo, each bite delivers a satisfying combination of smoky, savory, and slightly sweet flavors. Customize your bowl with shredded cheese, diced onions, or crunchy crackers for the full authentic experience. Perfect for weeknight dinners or game-day gatherings, this easy-to-make chili is ready in under an hour and is sure to be a crowd-pleaser!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 large garlic cloves, minced
• 1 medium carrot, finely diced
• 1 medium celery stalk, finely diced
• 2 tablespoons tomato paste
• 1 tablespoon cocoa powder
• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cloves
• 4 cups vegetable broth
• 1 can canned crushed tomatoes (28 ounces)
• 2 cups cooked black or kidney beans, rinsed and drained
• 1 cup lentils (red or brown), rinsed
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 12 ounces spaghetti (optional), cooked
• 1 cup shredded cheddar cheese or dairy-free alternative (optional)
• 0.5 cup diced onions (optional, for garnish)
• 1 cup crackers or oyster crackers (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Step 3

Stir in the tomato paste, cocoa powder, chili powder, ground cinnamon, allspice, paprika, cumin, oregano, and cloves. Cook for 1-2 minutes to toast the spices and enhance their flavors.

Step 4

Pour in the vegetable broth and add the crushed tomatoes. Stir to combine.

Step 5

Add the black or kidney beans and lentils. Stir well and bring the mixture to a gentle boil.

Step 6

Reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the flavors meld together.

Step 7

Stir in the apple cider vinegar, salt, and black pepper. Taste and adjust seasoning if necessary.

Step 8

Serve the chili over cooked spaghetti for a classic Cincinnati experience. Alternatively, top baked potatoes, vegan hot dogs, or enjoy on its own.

Step 9

Garnish with cheddar cheese or a dairy-free alternative, diced onions, and crackers, if desired.

Nutrition Facts

Serving size	(3716.8g)

Amount per serving	% Daily Value*
Calories	3657.8

Total Fat 106.1g	0%
Saturated Fat 40.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 120mg	0%
Sodium 9098.5mg	0%
Total Carbohydrate 543.5g	0%
Dietary Fiber 86.8g	0%
Total Sugars 60.8g
Protein 143.0g	0%

Vitamin D 24IU	0%
Calcium 1537.7mg	0%
Iron 37.7mg	0%
Potassium 7096.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 15.5%

Carbs: 58.7%