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!
INGREDIENTS
- 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
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!
Post A Comment: