If you’ve been to Ohio, you know that chili and spaghetti are an inseparable duo. The secret to Cincinnati’s signature dish comes from the unique blend of spices, which includes a surprising ingredient – chocolate! This vegan adaptation swaps the ground beef for beans, and trades traditional spaghetti for a gluten-free, chickpea-based counterpart. You don’t have to travel to enjoy the brilliant flavors of this regional favorite.
Vegan Cincinnati Chili
Total Time 1 hour
Servings 6
Ingredients
- 2 Tbsp. Nutiva Coconut Oil
- 2 tsp. minced garlic
- 1 large onion diced
- 2 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1/2 tsp. coriander
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cloves
- 1/8 tsp. black pepper
- 1/2 tsp. Redmond Real Salt Ancient Sea Salt
- 1 can black beans drained and rinsed
- 1 can red kidney beans drained and rinsed
- 1 can tomato sauce
- 1 cup diced tomatoes
- 1 bay leaf
- 1-1/2 cups water
- 1 HU Simple Dark Chocolate Bar
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. Edward & Sons Organic Vegan Worcestershire Sauce
- 1 box Explore Cuisine Organic Chickpea Spaghetti
- 1 cup vegan shredded cheese
Instructions
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In large pot over medium heat, cook onions and garlic in oil for 5 minutes, stirring constantly.
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Mix in spices and salt; continue cooking until fragrant.
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Stir in beans, tomato sauce, diced tomatoes, bay leaf and water; simmer 10 minutes.
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Stir in chocolate, apple cider vinegar and Worcestershire sauce; continue to simmer 10 minutes, until mixture is thick.
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Meanwhile, cook spaghetti according to package instructions. Drain and evenly divide into two serving bowls.
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Remove bay leaf. Top spaghetti with chili; garnish with cheese.
Recipe Notes
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