Cincinnati Chili Recipe Vegan Style Made Easy and Tasty

Cincinnati chili is a beloved regional specialty known for its unique blend of warm spices and savory flavor, traditionally served over spaghetti or hot dogs. But what if you’re vegan or simply looking to enjoy this iconic dish without any animal products?

You’re in luck! This vegan Cincinnati chili recipe captures all the rich, complex tastes of the original while using wholesome plant-based ingredients.

It’s hearty, comforting, and bursting with flavor—perfect for chilly nights or casual gatherings.

This version uses lentils and mushrooms as the base, delivering a satisfying texture that mimics the original meaty chili. The secret lies in the aromatic spices like cinnamon, allspice, and cocoa powder, which create that unmistakable Cincinnati chili profile.

Whether you’re a longtime vegan or experimenting with plant-based options, this recipe will become a new favorite. Plus, it’s simple to make and freezes beautifully for quick meals later.

Why You’ll Love This Recipe

This vegan Cincinnati chili is a game-changer for anyone craving the classic flavors without the meat. It’s:

• Rich and layered: The blend of spices gives depth and warmth that’s true to Cincinnati’s signature chili style.
• Protein-packed: Lentils provide a hearty texture and plenty of plant-based protein.
• Easy to customize: You can tweak the spice level or add your favorite toppings to suit your taste.
• Family-friendly: Even chili skeptics will enjoy this version thanks to its balanced flavor and comforting consistency.
• Perfect for meal prep: It reheats well and can be doubled or tripled for bigger batches.

Ingredients

• 1 cup dry brown or green lentils, rinsed
• 1 cup finely chopped mushrooms (cremini or button)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 2 cups vegetable broth
• 1 tbsp olive oil
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp ground cumin
• 1/2 tsp ground cloves
• 1/2 tsp smoked paprika
• 1 tsp cocoa powder (unsweetened)
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup or agave
• Salt and pepper to taste
• Optional toppings: diced onions, vegan shredded cheese, kidney beans, or oyster crackers

Equipment

• Large saucepan or Dutch oven
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Colander or sieve (for rinsing lentils)

Instructions

1. Prepare the lentils: Rinse the lentils thoroughly under cold water and set aside.
2. Sauté the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until softened.
3. Add garlic and mushrooms: Stir in the minced garlic and chopped mushrooms. Cook for another 5-7 minutes until mushrooms release their moisture and begin to brown.
4. Add spices: Sprinkle in the chili powder, cinnamon, allspice, cumin, cloves, smoked paprika, and cocoa powder. Stir well to coat the vegetables and cook for 1-2 minutes to toast the spices.
5. Add tomato sauce and broth: Pour in the tomato sauce and vegetable broth, stirring to combine.
6. Add lentils: Stir in the rinsed lentils and bring the mixture to a boil.
7. Simmer: Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally, until lentils are tender and the chili has thickened.
8. Season: Stir in the apple cider vinegar and maple syrup. Taste and adjust salt, pepper, or spices as desired.
9. Serve: Spoon the chili over cooked spaghetti or your favorite base. Add toppings like diced onions, vegan cheese, or kidney beans if desired.

Tips & Variations

For an extra smoky flavor, try adding a splash of liquid smoke or using smoked sea salt instead of regular salt.

• Make it gluten-free: Serve over gluten-free pasta or baked sweet potatoes instead of spaghetti.
• Use different legumes: Black beans or pinto beans work well if you want a different texture.
• Spice it up: Add a pinch of cayenne pepper or chipotle powder for heat.
• Bulk it up: Stir in cooked quinoa or brown rice for a heartier meal.
• Freeze for convenience: Store leftovers in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

Cincinnati chili is traditionally served over spaghetti, creating the famous “2-way” dish. For an authentic experience, cook your pasta al dente and top it with a generous ladle of the vegan chili.

You can also try these ideas:

• Serve over baked potatoes with vegan sour cream and chives.
• Use as a topping for vegan hot dogs or burgers.
• Add vegan shredded cheese and crushed oyster crackers for the classic “5-way” style.
• Pair it with a crisp, bright salad to balance the warm spices.

Conclusion

This vegan Cincinnati chili recipe is a wonderful way to enjoy the iconic flavors of Cincinnati’s signature dish without any animal products. The combination of lentils, mushrooms, and a carefully selected blend of spices produces a hearty, satisfying chili that’s perfect for all occasions.

Whether you’re cooking for yourself, family, or friends, this recipe is approachable and adaptable. It’s great as a quick weeknight dinner or made in large batches for meal prepping.

If you enjoyed this, be sure to check out other comforting recipes like Thelma Sanders Squash Recipe, Bariatric Meatloaf Recipe, or add a tangy crunch with the Pickled Cherry Pepper Recipe. Happy cooking and enjoy your plant-based Cincinnati chili adventure!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cincinnati Chili Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful vegan twist on the classic Cincinnati chili, made with plant-based protein and aromatic spices. Perfect for topping spaghetti or hot dogs.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 tbsp olive oil”, “1 large onion, finely chopped”, “4 cloves garlic, minced”, “1 lb textured vegetable protein (TVP)”, “2 cups vegetable broth”, “1 (15 oz) can tomato sauce”, “2 tbsp chili powder”, “1 tsp ground cinnamon”, “1 tsp ground cumin”, “1/2 tsp ground allspice”, “1/4 tsp ground cloves”, “1 tbsp apple cider vinegar”, “1 tsp cocoa powder”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Stir in TVP and cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add vegetable broth, tomato sauce, and spices.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in apple cider vinegar and cocoa powder.”}, {“@type”: “HowToStep”, “text”: “Simmer for another 10 minutes, adjust seasoning with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Serve over cooked spaghetti or vegan hot dogs.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “18 g”, “fatContent”: “5 g”, “carbohydrateContent”: “20 g”}}