Lentil Cincinnati Chili
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
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: 481 kcal
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 Facts
Lentil Cincinnati Chili
Amount Per Serving
Calories 481
Calories 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.