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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! No worries though - we didn't lose any of the CHEESE!
5 from 6 votes
Prep Time 5 mins
Cook Time 1 hr 10 mins
Course Entree
Cuisine American
Servings 6
Calories 113 kcal



  • 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: 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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