Vegan Cincinnati Chili w/ Spaghetti + Dairyfree Cheddar
Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Realistic (no lies) Prep & Cook Time: 50-60 minutes
Servings: 4
The Challenge: Chili Cheese Coneys
Have you ever had Cincinnati chili? It is like heaven, I think. I haven’t had it since I was a kid, but I’ve been eating vegetarian since then. Its a bit cinnamon, salty, spicy, chocolate-y, and it is oh so de-lish-usssss. Yum!
Once we have this chili cooking, we boil up some spaghetti (although I actually like it better on bucatini), shred up some cheddar cheese, dice some white onions, and grab that Louisiana hot sauce (Tobasco if you’re a loser), and douse it on.
Get ready for a frikin’ mouth party. Nom, nom, nom! This is one of the spiciest yet yummiest meals you’ve ever had. This chili is not like chili soup. It is more like a “meat” sauce. For this recipe, we used Beyond Meat grounds. I love these, but you can also use tempeh, lentils, or even tofu. I like it with a blend of tempeh + Beyond Meat as well.
When you eat this masterpiece, you may want to grab a bib, because as you fork twirls through the noodles, you’re bound to get some chili splash on your shirt! This meal is just TERIFFIC. I can’t explain how wonderful this is and how much you’ll love it.
Bon Appetit amigos! Dig in with this amazing classic. One secret to success, slow cook this for 60 minutes and layer in spices every 15-20 minutes for the ultimate flavor explosion IN YO MOUTH.
Love ya all, stay safe!
Cincinnati Chili
1.5 tbl olive oil
1/2 medium white onion, diced
2 garlic cloves, minced
1/2 poblano pepper, diced
8 oz Beyond Meat or tempeh (packaged)
1 medium heirloom tomato, diced
Spices: 1/2 tbl chili powder, 1/2 tbl chipotle chili powder, 1/4 tsp allspice, 2/3 tsp cinnamon (more if you like), 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp white pepper
1.5 tbl unsweetened cocoa powder
1 tbl organic sugar
1 tbl apple cider vinegar
3 cups vegetable broth, low sodium
Other
2 cups finely hand shredded vegan cheese
12 oz of spaghetti or bucatini
chopped white onions (1/2 onion)
Louisiana hot sauce
Equipment You'll Need:
Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Food Processor . Large Pot with Steamer Lid . Mixing Bowls . Parchment Paper . Large Pan . Cheese Grater
Before You Cook:
Cut + wash fresh ingredients
Put large pot of water on high heat to bring toboil
1. To start, place pan over medium heat, heat for 2 minutes. Add olive oil and let it warm for 60 seconds. Add onion + garlic and cook for 5 minutes.
2. Next, add poblano peppers, cook for 60 seconds. Add Beyond Meat or tempeh + tomatoes spices, cocoa powder, and sugar. Cook for 2 minutes over medium heat.
3. Next, add apple cider vinegar + vegetable broth. Bring to a simmer, reduce heat to low and simmer for 30-60 minutes. The longer, the better the taste. Every 15 minutes, sprinkle in a pinch of salt, chili powder, cumin, and pper.
4. While the chili cooks, shred the vegan cheddar cheese. I use 8 slices of Follow Your Heart vegan cheddar with a grater.
5. To finish, boil water and cook the spaghetti (or bucatini if you want to be super awesome). Then finish with a couple ladles of chili, couple tablespoons of white onions, and a handful of cheddar cheese. Enjoy!
