Cincinnati Chili is a long way from Texas but it boasts its own unique flavor profile that includes cinnamon, chocolate, and allspice and is typically served over spaghetti and topped with shredded cheese and chopped onion.
1 tablespoon olive oil
1 large yellow onion, diced small
4 garlic cloves, chopped
8 oz soy crumbles, chopped seitan, or vegetarian meat crumbles
1 tablespoon chili powder
1/4 teaspoon allspice
1 teaspoon cumin
1 tablespoon unsweetened cocoa
1 bay leaf
1/2 teaspoon cinnamon
1 teaspoon paprika
1 tablespoon apple cider vinegar
3 cups vegetable broth
8 oz. can tomato sauce
1 14-oz can kidney beans, rinsed
8 oz. whole wheat spaghetti, cooked
chopped sweet onion, grated cheddar cheese, for garnish
- Heat olive oil in a large pot over medium-high heat. Add onion and cook 3 minutes, or until softened, stirring often. Add garlic and veggie crumbles, then stir in chili powder through paprika; stir to coat and cook for 2 minutes.
- Add vinegar, broth, tomato sauce, and kidney beans. Bring to boil. Reduce heat to medium-low. Simmer partially covered for 30 minutes, stirring occasionally.
- Serve over whole wheat spaghetti and garnish with onions and cheese. Serves 4