Description
We are getting cozy with this easy vegan nod to Cincinnati, Ohio’s Skyline Chili. This hearty Vegan Cincinnati Chili is bursting with bold and rich flavors. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
Sauce Ingredients:
- 1 cup yellow onions, fine dice
- 2 Tablespoons minced garlic
- 1 Tablespoon tomato paste
- 1 teaspoon GF flour (or flour of choice) *
- ¾ cup vegetable broth *
- 1 ½ cups water
- 1 – [ 8 oz. can ] tomato sauce
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon reduced sodium tamari *
- 1 Tablespoon unsalted almond butter *
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 bay leaf
- 2 teaspoons mild chili powder
- ¾ teaspoon ground cumin
- ½ teaspoon cinnamon *
- ¼ teaspoon sweet paprika
- Pinch allspice
- Pinch cloves
- ¾ teaspoon sea salt (+/-) *
- Pinch black pepper (+/-)
Other Ingredients:
- 1 – [ 14 oz. can ] lentils, drained and rinsed *
Optional Toppings:
- Sprinkle kidney beans
- Sprinkle chopped fresh onions
- Sprinkle nutritional yeast
- WFPB Cheddar Cheese
Serving Ideas:
- Spaghetti
- Baked potatoes
- Steamed rice
- WFPB Hot Dog
- Carrot Dog
- Bun/Sandwich
Instructions
- Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, whisk well, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water or both if the onions start to stick/burn, then add the minced garlic, tomato paste, and flour, sauté for one minute, stirring constantly.
- Add the Spice/Herb mix, stir constantly to allow the spices to become fragrant (about 30 seconds, then add all the remaining Sauce Ingredients and bay leaf, increase the heat to a boil, add the lentils, then immediately lower to a simmer. Simmer for 15 minutes.
- Taste test, adjust seasonings as desired. Remove the bay leaf. Then take an immersion blender and pulse for about 8 times just to mash up about 1/3 of the lentils. Do not over-blend. If you do not have an immersion blender just mash some of the lentils with a fork. Serve as a topping over spaghetti, rice, or baked potatoes.
- Top with your favorite toppings.
Notes
TIPS for Success:
- Cincinnati Chili has a slight bitter note that hits you on the backend of your palate. It comes from the combination of spices. To mitigate some of the bitterness, it is important to include the almond butter. Do not leave it out. This helps temper the bitterness. You will not be able to remove all of the bitterness. The little hint of bitterness that hits you on the backend is signature to Cincinnati Chili. See recipe notes on substitutions for the almond butter.
Notes Continued
*Chocolate/Unsweetened Cocoa Powder: Traditionally Skyline Chili uses chocolate (with sugar) to sweeten their sauce. Several of our kitchen tests had unsweetened cocoa powder in it. We just didn’t feel like it added anything or when we took it away that it was missed, so we left it out but feel free to add some unsweetened cocoa powder, unsweetened cocoa powder and a splash of maple syrup, or chocolate if your desire.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Flour: We used Bob’s Red Mill gluten free all-purpose baking flour blend. You can use the flour of your choice.
*Cinnamon Spice: We use Penzeys China Tung Hing Cinnamon. Some cinnamon spices are stronger than others. For example, some brands have a very strong cinnamon flavor whereas Penzeys has a mild cinnamon flavor. I think individual personal preference really depends upon what you are most familiar with and what type of cinnamon spice you enjoy. If using a cinnamon spice other than Penzeys, use a lesser amount and build from there.
*Baking Soda: The baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Almond Butter: Do not leave the almond butter out. If you need a substitute, find another seed or nut butter. The almond butter helps temper the bitterness that naturally occurs from this combination of spices when there is a lack of oil. It is tempting to substitute a white bean, etc., however, beans do not have the strength to temper the bitterness enough and you just won’t be happy with this dish.
*Lentils: We used Delallo Imported Italian Lentils. They come in a 14 oz. can. Most grocery stores carry them in the specialty aisles. If using dry lentils, select lentils that hold their shape after cooking. Cook dry lentils separately, adjust time accordingly. If cooking dry lentils, use 1 2/3 cups of cooked lentils.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4-5
*Storage: Refrigerate and use within 5 days.