Lentil Cincinnati Chili
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.
Servings: 4
Calories: 481kcal
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.
Nutrition
Calories: 481kcal | Carbohydrates: 86.4g | Protein: 26.3g | Fat: 5.8g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 993mg | Fiber: 20.5g | Sugar: 5.2g | Calcium: 7mg | Iron: 46mg