Cincinnati chili is a unique American regional dish: a spiced, saucy meat sauce served over spaghetti and topped with beans, onions, and cheese. This vegetarian version uses lentils and walnuts to mimic the hearty texture of the original, while keeping all the signature warm spices—cinnamon, allspice, and chocolate—that make it so distinctive. It’s a satisfying, protein-packed meal that comes together in one pot and is perfect for a weeknight dinner or a game-day spread.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped (about 1 ½ cups / 225 g)
- 4 cloves garlic, minced
- 1 cup (200 g) brown or green lentils, rinsed
- 1 cup (120 g) walnut pieces
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce / 425 g) can tomato sauce
- 1 (15-ounce / 425 g) can diced tomatoes, undrained
- 2 cups (480 ml) vegetable broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce or tamari
- 1 tablespoon unsweetened cocoa powder
- 1 bay leaf
- Salt and black pepper to taste
- For serving: cooked spaghetti, shredded cheddar cheese, kidney beans (warmed), chopped onions, oyster crackers (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the lentils, walnuts, chili powder, cumin, cinnamon, allspice, smoked paprika, and cayenne (if using). Cook, stirring constantly, for 1 minute to toast the spices.
- Add the tomato sauce, diced tomatoes with their juices, vegetable broth, apple cider vinegar, soy sauce, cocoa powder, and bay leaf. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 45 minutes, stirring occasionally.
- Uncover and continue to simmer for another 20–30 minutes, stirring frequently, until the lentils are tender and the chili has thickened to a saucy, spoonable consistency. It should not be as thick as a traditional beef chili; Cincinnati chili is thinner and meant to be ladled over spaghetti.
- Remove the bay leaf. Season with salt and black pepper to taste.
- Serve immediately over cooked spaghetti with your choice of toppings: shredded cheddar, warm kidney beans, chopped onions, and oyster crackers.
Tips
- Texture: The walnuts add a meaty, crumbly texture. If you prefer a smoother sauce, pulse the walnuts in a food processor until finely ground before adding. For a chunkier texture, leave them as halves.
- Spice level: This recipe is mildly spiced. Adjust the cayenne to your heat preference, or add a chopped chipotle pepper in adobo sauce for a smoky kick.
- Don’t rush the simmer: The long, slow simmer is what develops the complex flavor and thickens the sauce. If you’re short on time, you can reduce it to 45 minutes total, but the flavor will be less developed.
- Make it ahead: Cincinnati chili actually tastes better the next day, as the flavors meld. Make it a day ahead and refrigerate; reheat gently on the stovetop.
Serving Suggestions
Classic Cincinnati chili is served in “ways”: 2-way is chili over spaghetti; 3-way adds shredded cheddar cheese; 4-way adds chopped onions; 5-way adds kidney beans. Serve with oyster crackers on the side for crunch. You can also use this chili as a topping for hot dogs (Coney-style), baked potatoes, or even as a filling for tacos or burritos.
Variations
- Gluten-free: Use tamari instead of soy sauce and serve with gluten-free spaghetti. Ensure your vegetable broth is gluten-free.
- Lower fat: Omit the walnuts and increase the lentils to 1 ½ cups (300 g). The texture will be less meaty but still hearty.
- Extra vegetables: Add 1 cup (150 g) finely chopped mushrooms or zucchini along with the onion for extra bulk and nutrients.
- Spicier: Add 1 tablespoon of your favorite hot sauce or a pinch of red pepper flakes with the spices.
Storage and Reheating
Refrigerate the chili in an airtight container for up to 4 days. It also freezes well for up to 3 months; thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally, until bubbling. You can also reheat individual portions in the microwave. If the chili thickens too much upon reheating, add a splash of vegetable broth or water.
Frequently Asked Questions
Can I use red lentils instead of brown or green? Red lentils cook much faster and break down completely, resulting in a smoother, less textured sauce. If you use them, reduce the simmering time to about 20 minutes total and watch carefully to prevent sticking.
Is this really like the original Cincinnati chili? It’s a vegetarian adaptation that captures the same spiced, saucy character. The walnuts and lentils provide a similar hearty bite to ground beef, and the cocoa and cinnamon are true to the original’s unique flavor profile.
Can I skip the walnuts? Yes, you can omit them or substitute with sunflower seeds or additional lentils. The walnuts add richness and a meaty texture, so the chili will be less hearty without them.
What can I use instead of spaghetti? This chili is also great over rice, quinoa, baked potatoes, or even as a dip with tortilla chips.
How do I make it less sweet? The sweetness comes from the cinnamon and allspice. Reduce the cinnamon to ½ teaspoon and the allspice to ¼ teaspoon, and add an extra tablespoon of apple cider vinegar to brighten the flavor.
Can I make this in a slow cooker? Absolutely. Sauté the onion and garlic first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, until the lentils are tender.
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