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! No worries though - we didn't lose any of the CHEESE!
Crumble raw ( do not brown ) impossible “meat” into water and carrots. Mix together a bit and cook for about five minutes as it comes to a boil/simmer. Add remaining ingredients. 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!
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!
Calories: 113 kcal Carbohydrates: 7.3 g Protein: 11.9 g Fat: 4.8 g Saturated Fat: 0.1 g Sodium: 619 mg Potassium: 190 mg Fiber: 1.5 g Sugar: 2.3 g Calcium: 106 mg Iron: 1 mg