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
- 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
In large pot over medium heat, cook onions and garlic in oil for 5 minutes, stirring constantly.
Mix in spices and salt; continue cooking until fragrant.
Stir in beans, tomato sauce, diced tomatoes, bay leaf and water; simmer 10 minutes.
Stir in chocolate, apple cider vinegar and Worcestershire sauce; continue to simmer 10 minutes, until mixture is thick.
Meanwhile, cook spaghetti according to package instructions. Drain and evenly divide into two serving bowls.
Remove bay leaf. Top spaghetti with chili; garnish with cheese.