Vegetarian Cincinnati Chili
Ingredients
- 16 ounces cremini mushrooms
- 6 ounce tomato paste
- 5 cups water
- 8 ounce tomato sauce
- 3 cups yellow onion
- 6 cloves garlic cloves garlic
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups brownlentils
- 1 tablespoon apple cider vinegar
- 1/2 ounce unsweetened chocolate
- Oyster crackers Oyster crackers Oyster crackers
- plant-based cheddar plant-based cheddar plant-based cheddar
- Minced yellow onion Minced yellow onion Minced yellow onion
- cooked spaghetti cooked spaghetti cooked spaghetti
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Instructions
- In two batches, pulse the mushrooms in a food processor until they are finely minced. Be mindful not to go too far, or they’ll turn to mush. Alternatively, you may grind the mushrooms in a food grinder or mince them by hand with a knife and cutting board. Set the mushrooms aside.
- Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty, and you start to see browned, but not burned patches in the bottom of the pot. This should take 1 to 3 minutes.,Simply Recipes / Alison Bickel
- Add the water, which will help keep the tomato paste from scorching. Stir well, scraping the bottom to free any stuck-on paste.,Add the tomato sauce, onion, garlic, chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper, salt, Worcestershire sauce, lentils, and minced mushrooms. Mix them together into a sludge.,Simply Recipes / Alison Bickel,Simply Recipes / Alison Bickel
- Bring to a simmer over medium-high heat, stirring frequently.,Reduce the heat and continue to gently simmer, uncovered, until the lentils are tender but not falling apart. How long this will take will depend on the type and age of the lentils you are using.,Stir the chili often. You want the volume to reduce, but add water if needed so the lentils can cook through. When the chili reaches its ideal consistency, there will be bubbles slowly gurgling up like lava, and a spoon will leave a trail when you drag it through the chili.,Once the lentils are cooked, you can keep the chili cooking on the lowest heat possible for another hour or so to help the flavors meld.
- Add the vinegar and chocolate, if using. Let sit for 10 minutes, then taste and adjust seasonings if needed.,The chocolate is not a traditional ingredient, but in this vegan version I like the small amount of fat and earthiness it adds.
- To break up the lentils and get a more convincing Cincinnati chili texture, stick an immersion blender in the pot and pulse it a few times.,Simply Recipes / Alison Bickel
- Serve as desired: over spaghetti, over a Coney dog, or in a bowl. Top with the combo of toppings that speaks to you.,Vegan Cincinnati chili will keep refrigerated for up to 1 week or frozen for up to 1 year.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Alison Bickel
Source
Original recipe: View Original