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.
Course:
Entree
Cuisine:
American
Servings: 4
Calories: 481kcal
Author: Green Plate Club
Ingredients
1tablespoonolive oil(or any cooking oil you have on hand)
1medium yellow onion,chopped (reserve a few tablespoons for garnish, if desired)
1tablespoonchili powder
1tablespoonunsweetened cocoa powder
1teaspoonground cumin
1teaspoonground cinnamon
1teaspoonpaprika
¼teaspoonground allspice
¼teaspoonground cloves
3cupslow-sodium vegetable broth
18-ounce can tomato sauce
8ouncesdry brown lentils,rinsed
1tablespoonapple cider vinegar
1bay leaf
Salt and pepper,to taste
8ouncesdry whole wheat spaghetti,cooked according to package directions
Chopped onion andvegan shredded cheese, for serving
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.
Nutrition Facts
Lentil Cincinnati Chili
Amount Per Serving
Calories 481Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Saturated Fat 1g5%
Sodium 404mg17%
Potassium 993mg28%
Carbohydrates 86.4g29%
Fiber 20.5g82%
Sugar 5.2g6%
Protein 26.3g53%
Calcium 7mg1%
Iron 46mg256%
* Percent Daily Values are based on a 2000 calorie diet.