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Vegetarian Cincinnati Chili Recipe

Vegetarian Cincinnati Chili

Vegetarian Cincinnati Chili has become a lot easier in this world where plant-based proteins are so much more prevalent. This recipe for a vegetarian version of Cincinnati chili also has some added veggies and a little spice for kick!
5 from 9 votes
Prep Time 5 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 15 minutes
Course Entree
Cuisine American
Servings 6
Calories 113 kcal

Ingredients
  

Instructions
 

  • Start with water in a Dutch oven or large pot over medium-high heat. Add Impossible meat and shredded carrots. The water will cook the meat & veggies. I let that cook for about five minutes and use a meat chopper to break up the plant-based "hamburger".
    1 pound plant-based meat substitute, 5 cups water, 1 cup finely diced shredded carrots
  • Add remaining ingredients. 
    1 tbsp cinnamon, 1 tsp cocoa powder, 1/2 tsp cumin, 1 tsp soy sauce, 1/2 tsp onion powder, 1 tbsp minced garlic, 1 1/2 tsp chili powder, 1/2 tsp black pepper, 1 tsp salt, 3/4 tsp allspice, 3 oz tomato paste, 1 1/2 tsp cider vinegar, 1/2 tsp liquid smoke, 2 bay leaves
  • Bring to a boil
  • Simmer for 2 hours, stirring and mashing with a meat chopper every 30 min. 
  • Remove bay leaves
  • 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 both! 

Notes

  • I used Impossible but any brand of the plant-based meats would be fine. 
  • Feel free to add veggies - I would recommend finely dicing them before you put into the water. Mushrooms and carrots would be delicious but you could also add tomatoes, cauliflower and peppers. 
  • Be mindful of the chili powder - I used too much in the first batch and it was SPICY! I backed off the amount in this recipe. (3 tsp to 1 1/2) 
  • I love the tomato paste in a tube! It's great for a recipe like this! 
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1cupCalories: 113kcalCarbohydrates: 7.3gProtein: 11.9gFat: 4.8gSaturated Fat: 0.1gSodium: 619mgPotassium: 190mgFiber: 1.5gSugar: 2.3gCalcium: 106mgIron: 1mg
Keyword chili, cincinnati
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