This Vegan Cincinnati Chili puts a plant-based spin on the popular dish! Hearty, satisfying, and so flavorful, it's sure to be a hit with everyone at your table. Serve it over veggie dogs or spaghetti like they do at Skyline Chili, add your favorite toppings, and you've got an easy vegan meal that's ready in just 30 minutes!
What is Cincinnati chili?
The origins of Cincinnati chili can be traced back to the 1920s when Macedonian immigrants, Tom and John Kiradjieff, are said to have created the original recipe for the now famous chili (source).
The brothers opened the restaurant, Empress Chili Parlor, in 1922 where they served their specialty "stew" over hot dogs. The meat sauce featured traditional Mediterranean spices like cinnamon, cloves, nutmeg, cumin, and allspice. At the same time, they opted to also include chili powder, which is a staple ingredient in Tex-Mex chili.
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The base for traditional Cincinnati chili consists of ground beef, water or stock, tomato paste, and the combination of spices mentioned above. Thinner in consistency than Tex-Mex chili, Cincinnati chili is typically served over spaghetti, since it resembles a meat sauce. The spaghetti chili is often topped with shredded cheddar cheese, chopped onion, and kidney beans. Another popular way to serve Cincinnati chili is over hot dogs, which the Kiradjieff brothers called coneys!
The term Cincinnati chili is often used interchangeably with Skyline chili, named for the restaurant where it's served. Nicholas Lambrinides, who worked at Empress, founded Skyline Chili in 1949 where he introduced his version of Cincinnati-style chili.
To make this classic dish vegan, I decided on a combination of lentils and TVP as the substitutes for the ground beef. Both are affordable and nutritious, and TVP really adds a meaty texture and is great at soaking up flavors!
To find out more about TVP and for a tasty taco recipe, be sure to check out my post for vegan TVP tacos. You might also enjoy these easy vegan meatballs made with a combination of TVP and seitan!
Why You'll Love This Vegan Version
- My vegetarian Cincinnati Chili is low in fat and packed with protein and fiber.
- It cooks in just 30 minutes, which is much quicker than your typical pot of chili.
- The flavors rival that of traditional Cincinnati chili without using any animal products!
- It's versatile and open to customizations and great for meal prep!
Ingredients
Don't be put off by the length of the ingredient list! As you'll see, most of them are seasonings. Bonus... everything should be easy to find at well-stocked grocery stores.
- Oil - I used olive oil to saute the onion, but any neutral cooking oil is fine.
Note for my oil-free readers: technically you can omit the oil here, but the spices in Cincinnati chili can come across as bitter without any fat. Since lentils and TVP are essentially fat-free, the oil is the ONLY added fat. But don't worry! I've included a couple of oil-free alternatives in the FAQ section below. - Onion - Adds depth of flavor to the chili. You can use yellow, red or white onion.
- Fresh Mushrooms or Mushroom Powder - For umami, I often add shiitake mushroom powder to dishes traditionally made with beef, but you can also use chopped mushrooms (any variety you like).
- Seasonings - You'll need chili powder, cinnamon, cumin, garlic powder, allspice, ground cloves, cayenne pepper, sea salt, black pepper, and bay leaf.
- Tomato Sauce - Often sold in 8 ounce cans, this might be called something different depending on where you live. Basically, it's condensed, pureed tomatoes with salt added.
- Vegetable Broth - Liquid is essential for thinning out the chili and cooking the lentils. You can use water instead, but veggie broth provides more flavor.
- Dried Lentils - Use green or brown lentils. I don't recommend red lentils as they will become too mushy. But in a pinch, you could probably increase the amount of TVP and incorporate some red lentils if that's all you have. Be sure to sort and rinse your lentils before using.
- TVP - Textured vegetable protein works with the lentils to replace the ground meat used in traditional Cincinnati chili recipes. See below for substitutions.
- Apple Cider Vinegar - Provides acidity to balance the flavors in the chili.
- Ketchup - Adds umami, sweetness, and a little extra tanginess.
See the recipe card below for amounts and full instructions.
How to Make Vegan Cincinnati Chili
In a soup pot, sauté the onion in oil over medium heat until translucent. If you choose to include mushrooms, add them along with the onion.
Next, add the chili powder, cinnamon, cumin, garlic, allspice, cloves, cayenne, and mushroom powder, if using. Stir constantly, cook for about 30 seconds.
Stir in the tomato sauce and then add the broth, lentils, TVP, vinegar, ketchup, black pepper, and bay leaf.
Bring to a simmer, cover, and reduce heat to maintain a simmer. Cook for 20 to 25 minutes or until the lentils are al dente.
Stir in the salt and cook uncovered for a few minutes until the chili has thickened.
Top Tip
If you have time, let the chili rest for 20 to 30 minutes. The flavors develop as it sits, and it tastes even better the next day!
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Substitutions
- Oil-Free: Since lentils and TVP are both very low in fat, some form of fat is needed for flavor and to balance the bitterness of the spices. If you strictly avoid oil, use a splash of water or broth to saute the onion. Before adding the spices, whisk together 1 tablespoon tahini and 2 tablespoon broth. Add it to the pot and let it get hot, then add the spices. See "Thicker Chili" below for another way to add fat and richness without oil. Also, for an oil-free cheese option, use my vegan cheese sauce or a sprinkle of nut parm!
- TVP: Soy curl bits can be used instead. If you buy soy curls in bulk like I do 🙂 you know about all of the broken bits in the bottom of the bag. Use those or crumble them yourself with a rolling pin.
For a soy-free option, use bulgur instead of TVP. If gluten-free and soy-free, opt for millet or quinoa. - Dried Lentils: Feel free to swap the dried lentils for canned lentils. Add the cooked lentils to the pot about 10 minutes into cooking so they have time to absorb the flavors. Also reduce the liquid by half.
- With Walnuts: Cincinnati chili typically has a thinner consistency, but if you want to thicken it up, you can add ground walnuts like I do in my vegan chili recipe and this lentil chili. The extra fat from the walnuts lends amazing flavor!
Serving Suggestions
People tend to be pretty passionate about their Cincinnati chili and the best way to serve it. But hey, we're already breaking rules by making it vegan, so I'm definitely not here to judge!
In case you're not familiar, the classic "ways" are:
- 3-Way: spaghetti, chili, with a mound of shredded cheddar cheese on top
- 4-Way: the 3-way plus diced onions or beans
- 5-Way: 3-Way with diced onions AND beans
My favorite way to enjoy this vegan Cincinnati chili is a 4-way, with shredded vegan cheddar cheese and a small amount of chopped onion.
Feel free to change things up with different toppings, such as other types of vegan cheese like mozzarella or parmesan.
You can also use whole wheat spaghetti or a gluten-free pasta if needed. The pasta in the photos is Trader Joe's gluten-free quinoa-rice spaghetti. Rice also works nicely for a gluten-free version!
If you love chili dogs, grab your favorite brand of vegan hot dogs, and slather on the chili. Top with mustard and cheese for a homemade vegan coney!
FAQ
Cincinnati chili is different from Tex-Mex chili in that it is made with a different variety of spices, including cinnamon, allspice and cloves. Since these spices are often used in desserts, some people say Cincinnati chili tastes sweet. It's also thinner in consistency and usually served over spaghetti.
Yes! This recipe is great for the slow cooker. Cook for about 3 hours on high or 5 hours on low, or until lentils are fully cooked.
Store leftover chili in an airtight container in the refrigerator for up to 5 days, or freeze for up to one month. Thaw overnight in the fridge, then reheat on the stove or in the microwave.
More Vegan Chili Recipes
Recipe
Vegan Cincinnati Chili
Equipment
Ingredients
- 1 Tablespoon oil - for oil-free see suggestions above
- 1 large onion, chopped
- 2 Tablespoons chili powder - the spice blend, not pure chile
- 2 teaspoons dried mushroom powder, optional - or 8 oz. button mushrooms, chopped; see Notes
- 1¼ teaspoons ground cinnamon
- 1 teaspoon cumin
- ¾ teaspoon garlic powder - or 2-3 cloves minced garlic
- ¼ teaspoon ground cloves
- ⅛ teaspoon allspice
- ⅛ teaspoon cayenne pepper, optional
- 1 (8 oz) can tomato sauce
- 4 cups vegetable broth
- ¾ cup green or brown dried lentils - sorted and rinsed
- 1¼ cups TVP - dry
- 1½ Tablespoons apple cider vinegar
- 3 Tablespoons ketchup
- 1 bay leaf
- ¼ teaspoon black pepper
- 1 teaspoon fine sea salt
For serving:
- cooked spaghetti, vegan shredded cheddar cheese, diced onion, kidney beans - I like Violife cheddar
Instructions
- Preheat a soup pot over medium heat and add the oil. Saute the onion (and fresh mushrooms, if using) for about 5 minutes or until softened.
- Add the spices (chili powder, cinnamon, cumin, garlic, cloves, allspice, cayenne, and mushroom powder, if using). Stirring constantly, cook for 30 seconds. Add the tomato sauce and stir well.
- Add the broth, lentils, TVP, vinegar, ketchup, and bay leaf. Season with black pepper, and bring to a simmer. Cover and reduce heat to low to maintain a simmer. Cook for 25 minutes or until the lentils are just tender. Uncover and stir in 1 teaspoon salt. Cook for a few more minutes until thickened and the lentils are done.
- Taste for seasoning and adjust as desired. I usually add another tablespoon of ketchup for sweetness and tang. If you have time, let the chili rest for 20 to 30 minutes - the flavors develop as it sits - and it tastes even better the next day!
- Serve hot over cooked spaghetti or veggie dogs with your favorite toppings.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
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