Cincinnati Chili

  • Yield: 10 servings


1tablespoon extra virgin olive oil
1medium onion, diced
6cloves garlic, minced
6cups vegetable stock
1teaspoon hickory liquid smoke
2cups textured vegetable protein (TVP)
2tablespoons unsweetened cocoa powder
1 1/2teaspoons ground allspice
1 1/2teaspoons ground cinnamon
1/2teaspoon cayenne
1/4teaspoon ground cloves
1/3cup tomato paste
1tablespoon apple cider vinegar
1 1/2tablespoons chili powder
1tablespoon dried oregano
1tablespoon light brown sugar
1tablespoon vegan Worcestershire sauce
3cups cooked kidney beans
1pound dry spaghetti
1/4cup chopped fresh parsley


  1. Warm the oil in a large deep skillet, like a braising skillet, over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 2 cups of the stock and the liquid smoke and bring to a low boil. Reduce the heat, then stir in the TVP and allow to sit until it absorbs all the liquid, about 3 minutes. Increase the heat to medium and stir in the cocoa, allspice, cinnamon, cayenne, cloves, tomato paste, vinegar, chili powder, oregano, brown sugar, Worcestershire sauce, kidney beans, and remaining 4 cups stock. Bring to a boil then reduce the heat and simmer, uncovered and stirring often, until thickened, about 30 minutes.
  2. While chili is simmering, cook the spaghetti according to the directions on the package.
  3. Stir in 2 tablespoons parsley into the cooked chili. Divide the spaghetti among 10 bowls then top with chili. Garnish with the remaining 2 tablespoons parsley.



Recipes from Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories, copyright © Alicia C. Simpson, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.