Vegetarian Cincinnati Chili Easy Recipe

 Vegetarian Cincinnati Chili

Vegetarian Cincinnati Chili

Vegetarian Cincinnati chili has become a lot easier in a world where plant-based proteins are increasingly prevalent. This recipe for a vegetarian version of Cincinnati chili also has some extra veggies and a little spice for a kick. No worries, though—we didn’t lose any of the cheese!


  • 1 pound plant-based meat substitute
  • 5 cups water
  • 1 cup carrots, finely diced or shredded
  • 1 tablespoon cinnamon
  • 1 teaspoon cocoa powder
  • ½ teaspoon cumin
  • 1 teaspoon soy sauce
  • ½ teaspoon onion powder
  • 1 tablespoon garlic, minced
  • 1 ½ teaspoon chili powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ¾ teaspoon allspice
  • 3 ounces tomato paste
  • 1 ½ teaspoon cider vinegar
  • ½ teaspoon liquid smoke
  • 2 bay leaves
  • Garnish and serve with: see options in directions


Crumble the raw meat into the water (do not brown it beforehand) in a large pot. Mix together a bit and cook for about 5 minutes as the mixture comes to a boil/simmer.

Add the remaining ingredients and bring the mixture to a boil.

 Simmer for 1 hour, stirring and mashing with a meat chopper or potato masher every 30 minutes.
 After the chili has finished simmering, remove the bay leaves.

Now it’s time to serve! For a three-way, serve over spaghetti and top with shredded mild cheddar cheese.

For a four-way, add drained kidney beans or diced onions.

For a five-way, add all of the above!


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