Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
I've had a few requests for Cincinnati chili over the years. Sometimes reader requests sit on my to-make list forever, even though I have every intention of making them. That was the case for vegan Cincinnati chili, not so much because I didn't want to make it, as because I never had the real deal and wasn't sure what exactly it was supposed to taste like.
Cincinnati Chili
Some of you might be asking what exactly is Cincinnati chili?
Cincinnati chili is a normally meat-based chili that's served over spaghetti. So it's pretty different from your typical Tex-Mex chili recipes.
But also, it's got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you'd normally find in chili, like cumin, paprika, and chili powder.
How to Make Vegan Cincinnati Chili
This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!
Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.
Toast the spices for just a moment, then add some broth, lentils, tomato sauce, apple cider vinegar and a bay leaf. Bring the mixture to a boil and let everything simmer with the lid partially covering the pot until the sauce is thick and the lentils are tender.
When it's done simmering you can season the chili with some salt and ladle it over your pasta. Traditional Cincinnati chili is topped with shredded cheese and onions. I just served mine with onion, but a shredded cheddar-style vegan cheese like those made by Violife or Daiya would be great with this dish.
Grab a fork and enjoy!
Cincinnati Chili Tips & FAQ
- Leftover storage: If you have leftovers, I recommend storing the chili and pasta in separate containers. The chili can be heated up in a saucepan or in the microwave — it'll thicken up as it sits, so you might need to add a splash of water. My favorite way to reheat pasta is by bringing a pot of water to a boil, adding the pasta and letting it boil for just a few seconds. Drain and serve.
- Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.
- My lentils have been simmering for a long time, but aren't softening. What's the deal? Usually this means they're old, having either sat on the shelf at the store or in your pantry for a while.
- Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.
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📖 Recipe
Lentil Cincinnati Chili
Ingredients
- 1 tablespoon olive oil (or any cooking oil you have on hand)
- 1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)
- 1 tablespoon chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 3 cups low-sodium vegetable broth
- 1 8-ounce can tomato sauce
- 8 ounces dry brown lentils, rinsed
- 1 tablespoon apple cider vinegar
- 1 bay leaf
- Salt and pepper, to taste
- 8 ounces dry whole wheat spaghetti, cooked according to package directions
- Chopped onion and vegan shredded cheese, for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for about 3 minutes, or until softened, stirring often. Add chili powder through cloves; stir to coat and cook for 1 minute, or until fragrant.
- Add the broth, tomato sauce, lentils, vinegar, and bay leaf. Bring to boil, then reduce heat to medium-low. Simmer partially covered for 30 minutes, or until the lentils are tender but not falling apart, stirring frequently.
- Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.
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I’ve been making this recipe for a while now. Initially started with the original Cincinnati chili with meat and then some vegetarians in our small group that meets on Wednesday, which were younger people and changed it to lentils. This is delicious! Very special as I made it tonight for our goddaughter who is going to college on Friday at Florida State University and we are now calling it Tallahassee chili. Thank you so much again for the recipe.
Been making this for years and kept meaning to leave a comment. Sorry this is so late. This is a very delicious and filling meal. Never been to Cincinnati (I'm from Scotland) but this is brilliant and is in our regular rotation.
Very good taste profile. I added a little brown sugar, onion powder and garlic powder. I grew up in Cincinnati and would always squirt a little Tabasco on my 3 ways and cheese coney's.
Also added some red kidney beans to make it like 3 ways. And just a pinch of cayenne since I like it a little spicy.
It does come out a little soupy so I let it keep simmering even after my 3rd helping! The longer it simmers the more flavorful it gets.
Made this last night for my vegetarian son and myself. Think I like it even more the the meat version. And a lot quicker. Absolutely delicious. Thanks. This is a keeper for me.
Such a great recipe! I used a combination of red and brown lentils and prepared it all in my instant pot. We've officially added this to our favorites board in Pinterest! Very easy and quick. Thank you!
So delicious! This was the perfect pandemic meal. I normally abhor raw onions, but honestly you couldn't have it without them! I can't wait until tomorrow for when I put it on potatoes tomorrow. Thank you, I've made several of your recipes, and they've all been successful.
This was quite tasty! The spice combination was spot-on. I upped the vinegar and tomato sauce a little bit from what was written.
I used half red lentils because I didn't have enough brown and I think it worked well -- the red lentils "melted" and thickened the chili but the brown lentils gave it texture.
At the end I thought it was missing a bit of richness. If I make it again I will try tomato paste, onion powder, and/or brown sugar to try to put it over the top.
Can you freeze the leftovers?
I haven't tried, but I don't see why not! I'd keep the pasta and chili separate, if possible.
Hi Alissa,
I’m a Cincinnati native and this chili is spot-on, you really nailed the flavor profile! Dare I say it tastes better than the restaurant version? I was instantly taken back to my childhood with each bite.
It will now be my go-to homesick comfort food. Thanks for sharing this unique recipe with the world!
So delicious! Thanks for this great version of Cincinnati chili. Made it in the instant pot and it turned out great.
What were the settings and time? Thanks!
Hi, can I use Red Split Lentils instead of Brown?
Thanks
Candice
Red lentils might work, but the texture would be totally different. They fall apart when they cook, so the chili would me more mushy, like a dal. You also might need to reduce the cook time a bit, since red lentils cook up faster.
My hometown is Cincinnati. I grew up eating Skyline. I can't wait to try this.