Vegan Cincinnati Chili
Cincinnati chili is similar to a regular meaty chili except it has unusual spices that you see more in pumpkin pie than an all-American stew. This vegan version is made in a slow cooker. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission.
This one uses vegan ground and the lentils for the meaty texture. The unusual spices blend in more than you expect, but there are Cincinnati chili lovers and haters. Because of the extra spices the ingredient list may look intimidating, but most things on the list are a quick measure and you’re done! This recipe uses a smaller slow cooker 1 1/2 to 2 quarts – you can double the recipe and use a 3 1/2 to 4 quart slow cooker.
Makes: 2 to 3 cups (3 large servings or 4 small ones)
- 3/4 cup dry black beluga lentils (you can sub other lentils,
the chili just won’t be as dark)
- 1 1/2 cup water
- 1 1/2 cup diced tomatoes
- 2 cloves garlic, minced
- 1/2 cup Ground Beefless (use Trader Joe’s, frozen crumbles,
cook 1/2 cup Gimme Lean, or something similar)
- 1 bay leaf
- 1/2 teaspoon cumin
- 1/4 teaspoon ground hot pepper, like chipotle
- 1/8 teaspoon cinnamon
- 1 teaspoon chili powder
- 1 teaspoon cocoa
- Pinch allspice
- Pinch ground hot pepper of choice, optional and to taste
- Pinch freshly ground nutmeg
- Salt to taste
- Cooked spinach pasta or other pasta
- Chopped onions, for topping
- Shredded vegan cheese, for topping
In the morning: Add everything except nutmeg, salt and toppings to the slow cooker . Cook 7 – 9 hours on low.
Add nutmeg, taste, and add salt or adjust other seasonings as needed. Serve over cooked pasta and top with your choice of onions and/or vegan cheese.
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