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Vegan Cincinnati Chili
Posted By Kathy Hester On January 8, 2012 @ 7:19 pm In Bean Stews and Chilis,Bountiful Beans,Everyday Meals,Slow-Cooker Recipes | 2 Comments
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)
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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URLs in this post:
 Image: http://www.vegkitchen.com/recipes/everyday-meals/vegan-cincinnati-chili/attachment/cincinnati-chili/
 The Vegan Slow Cooker: http://www.amazon.com/exec/obidos/asin/1592334644/vegetariankit-20
 Healthy Slow Cooking: http://healthyslowcooking.com/
 Busy Vegan.: http://busyvegan.blogspot.com/
 vegan slow-cooker recip: http://www.vegkitchen.com/category/recipes/everyday-meals/slow-cooker-recipes-everyday-meals/
 bean stews and chilies.: http://http://www.vegkitchen.com/category/recipes/bountiful-beans/bean-stews/
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