Vegan Cincinnati Chili

Vegan Cincinnati Chili Recipe

By Brand New Vegan

🔪Prep Time: 30 min

👩‍🍳Cook Time: 45 min


2 cups chopped yellow onion (plus extra for garnish)

2 tsp garlic

2 cups low sodium vegetable broth

2 cups water

6 oz can tomato paste

2 Tablespoons apple cider vinegar

2 teaspoons vegan worcestershire sauce

1/2 oz unsweetened baker’s chocolate (1 square) or 2 1/2 Tbs cocoa powder

or 2 1/2 Tbs cocoa powder

3 Tablespoons chili powder

1 Tablespoon brown sugar (or maple syrup)

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1 bay leaf

1 cup bulgar

15 oz can kidney beans

1 package of your favorite spaghetti (I use brown rice spaghetti)

Your favorite vegan shredded cheese (or use my cheese sauce here)


1If using my cheese sauce – make it first

2Otherwise, add diced onion to a 6qt dutch oven

3Saute onion in a few tbs of water or veg broth until softened & slightly browned

4Stir in garlic

5Add water and veg broth

6Stir in tomato paste, vinegar, and worcestershire sauce, mix well

7Add chocolate and stir

8In a small bowl, whisk all remaining spices together, then stir them into the chili

9Add bay leaf

10Add bulgar, mix well, and increase heat to a low boil

11Reduce heat to low and let it simmer 30-45 minutes, stirring often

12During the last 15 minutes, add the rinsed beans

13Serve on top of spaghetti (see notes)

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