Vegetarian Skyline Chili Recipe for a Flavorful Twist

Skyline Chili is a beloved Cincinnati classic, famous for its unique blend of spices and its hearty, comforting texture. But for those who follow a vegetarian lifestyle or simply want a lighter twist on this iconic dish, a vegetarian Skyline chili recipe offers all the rich flavors without the meat.

This plant-based version is packed with wholesome ingredients like beans, textured vegetable protein, and a savory tomato base, seasoned with the same aromatic spices that make Skyline chili so unforgettable.

Whether you’re cooking for family, friends, or a cozy night in, this recipe promises warmth, depth, and a satisfying bite.

Best of all, this chili is incredibly versatile and easy to make, perfect for meal prep or a quick dinner. Plus, it pairs beautifully with classic Skyline chili toppings like shredded cheese and oyster crackers or adventurous additions like avocado and jalapeños.

If you’re ready to try a fresh take on a classic, read on for everything you need to make this delicious vegetarian Skyline chili at home.

Why You’ll Love This Recipe

This vegetarian Skyline chili recipe is a fantastic way to enjoy the iconic flavors without compromising your dietary choices. It’s:

• Rich and flavorful: A complex spice blend mimics the original Skyline taste perfectly.
• Hearty and filling: Beans and textured vegetable protein add bulk and protein.
• Easy to prepare: Simple ingredients and straightforward steps make cooking a breeze.
• Customizable: Add your favorite toppings or extra veggies to make it your own.
• Perfect for leftovers: Tastes even better the next day, making it ideal for meal prep.

Plus, it’s a great introduction to vegetarian chili if you’re used to traditional meat-based recipes. You might even find yourself making it again and again!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup textured vegetable protein (TVP)
• 1 1/2 cups vegetable broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon allspice
• 1/2 teaspoon cocoa powder (unsweetened)
• 1/4 teaspoon ground cloves
• Salt and pepper to taste
• Optional toppings: shredded cheddar cheese, diced onions, oyster crackers, jalapeños, or vegan cheese for dairy-free

Equipment

• Large saucepan or Dutch oven
• Wooden spoon or spatula
• Measuring spoons and cups
• Knife and cutting board
• Can opener
• Serving bowls

Instructions

1. Prepare the TVP: In a small bowl, combine the textured vegetable protein with the vegetable broth. Let it soak for about 10 minutes until softened.
2. Sauté aromatics: Heat the olive oil in your saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add TVP and seasonings: Stir in the rehydrated TVP, chili powder, cinnamon, cumin, allspice, cocoa powder, and cloves. Cook for 2-3 minutes, allowing the spices to toast slightly and become aromatic.
4. Incorporate tomato elements: Add the tomato sauce and tomato paste to the pot. Stir well to combine all the ingredients.
5. Add beans and vinegar: Gently fold in the kidney beans and black beans. Pour in the apple cider vinegar. Stir everything together and bring the mixture to a simmer.
6. Simmer and season: Reduce heat to low and let the chili simmer uncovered for 25-30 minutes, stirring occasionally. Season with salt and pepper according to your taste.
7. Final touches: Once thickened and flavors melded, remove from heat. Adjust spices if needed.
8. Serve: Ladle the chili over cooked spaghetti for a classic Skyline chili experience or enjoy it as a hearty bowl on its own with your favorite toppings.

Tips & Variations

“For an even richer chili, try adding a splash of soy sauce or Worcestershire sauce (vegetarian version) to deepen the umami flavors.”

• Use lentils: Replace or combine TVP with cooked lentils for a different texture and added fiber.
• Make it vegan: Use vegan cheese or nutritional yeast for topping instead of dairy cheese.
• Add heat: Spice up your chili with cayenne pepper, hot sauce, or fresh diced jalapeños.
• Slow cooker option: Combine all ingredients (except TVP) in a slow cooker on low for 6 hours, then stir in hydrated TVP last 30 minutes.
• Try different beans: Pinto or navy beans work well if you want to switch up the bean variety.

Nutrition Facts

Serving Suggestions

This vegetarian Skyline chili is traditionally served over spaghetti noodles, but there are many other delicious ways to enjoy it:

• Over baked potatoes topped with shredded cheese and green onions
• With cornbread or warm tortillas on the side
• As a chili dog topping for a vegetarian twist
• Over rice or quinoa for a gluten-free option
• With a dollop of sour cream or vegan yogurt and fresh cilantro

For a truly authentic Skyline experience, don’t forget the oyster crackers and a sprinkle of finely diced onions on top!

Conclusion

Making vegetarian Skyline chili at home is a rewarding way to enjoy a classic dish with a plant-based twist. This recipe captures the rich, unique flavors of Skyline’s famous chili while being hearty, healthy, and easy to prepare.

Whether you’re a longtime vegetarian or just curious to try something new, this chili is a surefire crowd-pleaser that brings comfort and satisfaction in every bite. Plus, it’s versatile enough to suit your taste preferences and dietary needs.

Don’t hesitate to experiment with toppings and spice levels to make it your own signature dish.

If you loved this recipe, you might also enjoy exploring more vegetarian delights such as Vegetarian Tex Mex Recipes for Easy Weeknight Dinners, or try a sweet treat like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

For a perfect side or companion, the Vegan Bread Machine Recipe for Soft, Delicious Loaves is a fantastic choice. Happy cooking!

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