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Vegetarian Cincinnati Chili
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Vegan Cincinnati chili with lentils and minced mushrooms - a delicious plant-based twist on a classic dish!
Ingredients:
  • For the chili
  • 16 ounces sliced cremini mushrooms
  • 1 (6-ounce) can tomato paste
  • 5 cups water
  • 1 (8-ounce) can tomato sauce
  • 1 large yellow onion, minced (about 3 cups)
  • 6 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons kosher salt, plus more to taste
  • 2 tablespoons vegan Worcestershire sauce (see recipe note)
  • 1 1/2 cups brown or green lentils (preferably French green lentils du Puy; do not use red lentils)
  • 1 tablespoon apple cider vinegar
  • 1/2 ounce chopped unsweetened chocolate, optional
  • For serving
  • Oyster crackers
  • Finely shredded plant-based cheddar
  • Minced yellow onion
  • Hot cooked spaghetti
Instructions:
  • Finely mince the mushrooms: Pulse mushrooms in a food processor until finely minced, being careful not to over-process. Alternatively, use a food grinder or mince by hand with a knife on a cutting board. Set aside.
  • Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste and cook, stirring constantly, until it becomes rich and toasty with browned patches at the bottom, about 1 to 3 minutes.
  • Combine the spices, lentils, and mushrooms in the pot. Pour in the water to prevent the tomato paste from sticking. Stir thoroughly, scraping the bottom to release any stuck-on bits. Mix in the tomato sauce, onion, garlic, chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper, salt, Worcestershire sauce, lentils, and minced mushrooms until well combined.
  • Simmer over medium-high heat until lentils are tender but not falling apart. Stir frequently and adjust water as needed. Chili is ready when bubbles gently gurgle up and a spoon leaves a trail when dragged through.
  • Add the vinegar and, if desired, chocolate. Allow it to sit for 10 minutes before tasting and adjusting seasonings as necessary.
  • Use an immersion blender to lightly blend the lentils for a smoother Cincinnati chili texture.
  • Enjoy your Vegan Cincinnati chili over spaghetti, a Coney dog, or in a bowl. Customize with your favorite toppings. Store in the fridge for up to 1 week or freeze for up to 1 year. Show some love by rating and commenting on the recipe below!

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