Vegan Cincinnati chili is a plant-based take on the classic Ohio Valley dish: a deeply spiced, saucy chili with a hint of sweetness, traditionally served over spaghetti and topped with onions, beans, and cheese. This version uses lentils and walnuts to mimic the hearty texture of ground meat, while a blend of cocoa, cinnamon, and allspice delivers that signature Cincinnati flavor. It’s a one-pot meal that’s both comforting and surprisingly authentic, perfect for a weeknight dinner or a game-day spread.
Ingredients
- 1 tbsp (15 ml) olive oil
- 1 large onion, finely chopped (about 1 1/2 cups / 190 g)
- 4 cloves garlic, minced
- 1 cup (200 g) dried brown or green lentils, rinsed
- 1/2 cup (60 g) walnut pieces, finely chopped
- 2 tbsp (16 g) chili powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cumin
- 1/4 tsp ground cloves
- 1 (15 oz / 425 g) can tomato sauce
- 1 (15 oz / 425 g) can diced tomatoes, undrained
- 2 cups (480 ml) vegetable broth
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 g) brown sugar or maple syrup
- 1 tbsp (15 g) unsweetened cocoa powder
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 bay leaves
Instructions
- In a large pot or Dutch oven, heat the olive oil 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, cinnamon, allspice, cumin, and cloves. Cook, stirring constantly, for 1 minute to toast the spices.
- Add the tomato sauce, diced tomatoes with their juices, vegetable broth, apple cider vinegar, brown sugar, cocoa powder, salt, black pepper, and bay leaves. Stir well to combine.
- Bring to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes, stirring occasionally.
- Uncover and continue to simmer for another 10–15 minutes, until the lentils are tender and the chili has thickened to a saucy, not soupy, consistency. Remove the bay leaves.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot over spaghetti with your choice of toppings.
Tips
- Texture: For a more “meaty� texture, pulse the walnuts in a food processor until they resemble coarse crumbs. Don’t over-process or they’ll turn into butter.
- Spice level: Cincinnati chili is mildly spiced, but you can add a pinch of cayenne or a chopped chipotle in adobo for heat.
- Make it gluten-free: Use gluten-free spaghetti or serve over baked potatoes. The chili itself is naturally gluten-free.
- Common mistake: Don’t skip the cocoa and cinnamon—they are what give Cincinnati chili its unique flavor. Also, don’t rush the simmer; the flavors need time to meld.
Serving Suggestions
Serve this vegan Cincinnati chili the classic “ways�: 2-way is chili over spaghetti; 3-way adds shredded vegan cheddar; 4-way adds chopped raw onions; 5-way adds kidney beans (warmed separately or added to the chili). You can also serve it over hot dogs for a Coney-style treat, or over baked potatoes for a hearty meal. Top with oyster crackers for crunch.
Variations
- Bean-free: Omit the kidney beans if you prefer a bean-less chili; the lentils and walnuts provide enough substance.
- Smoky twist: Add 1 tsp smoked paprika and 1/2 tsp liquid smoke for a deeper, smokier flavor.
- Whole30/Paleo: Skip the brown sugar and use dates or a little apple juice for sweetness; serve over roasted spaghetti squash.
- Instant Pot: Sauté the onion and garlic on the Sauté function, then add the remaining ingredients (except bay leaves) and cook on high pressure for 12 minutes, then quick release.
Storage and Reheating
Store the chili in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months—let it cool completely, then transfer to freezer-safe containers. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if it’s too thick, or microwave in 1-minute intervals, stirring between. The flavors actually deepen after a day in the fridge.
Frequently Asked Questions
Can I use canned lentils instead of dried? Yes, but reduce the cooking time. Use 2 cups (about 500 g) canned lentils, rinsed and drained, and add them in the last 10 minutes of simmering. You may also need less broth—start with 1 1/2 cups (360 ml) and add more if needed.
What can I substitute for walnuts? Use 1/2 cup (60 g) sunflower seeds, pumpkin seeds, or even finely chopped mushrooms (cooked with the onion) for a nut-free version. The texture will be slightly different but still delicious.
Is this chili spicy? No, it’s mild and aromatic. The chili powder adds warmth, not heat. If you want more kick, add a pinch of cayenne or a chopped jalapeño with the onions.
Can I make this oil-free? Yes, sauté the onion and garlic in a few tablespoons of water or vegetable broth instead of oil. The rest of the recipe is oil-free.
Why is there cocoa in chili? Cincinnati chili is known for its sweet-spicy-savory balance, and cocoa adds depth and a subtle dark flavor without making it taste like chocolate. It’s a traditional ingredient in many family recipes.
How do I make it less sweet? Reduce the brown sugar to 1 tablespoon (15 g) or omit it entirely. The vinegar and spices will still provide balance.
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