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Cincinnati-Style Chili
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Vegetarian Cincinnati chili with burger-style crumbles, cinnamon, and cocoa for a delicious twist.
Ingredients:
  • 1 tablespoon olive oil
  • 1 (12 ounce) package frozen burger-style crumbles
  • 1 tablespoon minced garlic
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup tomato sauce
  • 1 cup water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon light brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon hot pepper sauce
  • 0.5 teaspoon paprika
  • 0.5 teaspoon ground allspice
  • 8 ounces spaghetti
  • 1 cup kidney beans, drained and rinsed
  • 1 cup shredded Cheddar cheese
Instructions:
  • In a large frying pan, heat olive oil over medium heat. Sauté onion until tender, then add burger-style crumbles and garlic, cooking until crumbles are browned.
  • Combine diced tomatoes, tomato sauce, water, vinegar, chili powder, brown sugar, cocoa, hot pepper sauce, cinnamon, paprika, and allspice in a pot. Bring to a boil over medium-high heat. Lower the heat, cover, and simmer until the sauce thickens for 15 to 20 minutes.
  • While the sauce simmers, boil a large pot of salted water. Add the spaghetti and cook until al dente, approximately 12 minutes. Drain thoroughly.
  • Gently fold the beans into the chili until well combined.
  • Transfer the cooked spaghetti into bowls and generously layer on the flavorful chili. Finish with a generous sprinkle of cheese for a delicious final touch.

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