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Plant-Based Cincinnati Chili

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner U.S.
Plant-Based Cincinnati Chili
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 (12 ounce) package frozen burger-style crumbles
  • 1 tablespoon minced garlic
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup tomato sauce
  • 1 cup water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon light brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 8 ounces spaghetti
  • 1 cup kidney beans, drained and rinsed
  • 1 cup shredded Cheddar cheese
Instructions
1
Heat a generous amount of olive oil in a substantial frying pan over medium heat. Sauté the onion until it reaches a state of tender softness. Combine the burger-style crumbles and minced garlic; cook until the crumbles have undergone a noticeable change in color, becoming nicely browned.
2
Introduce diced tomatoes, tomato sauce, water, vinegar, chili powder, brown sugar, cocoa, hot pepper sauce, cinnamon, paprika, and allspice into the mixture. Gradually heat the combination over medium-high heat until it starts to bubble and come together. Decrease the heat to a lower setting, cover the pan, and let it simmer gently until the sauce reaches the desired consistency, taking around 15 to 20 minutes.
3
Simultaneously, bring a substantial quantity of salted water to a rolling boil in a large pot. Submerge the spaghetti into the boiling water and allow it to reach a state of boil again. Cook the spaghetti until it reaches an al dente texture, approximately 12 minutes. Drain the water thoroughly.
4
Add beans to the chili mixture and gently combine them, ensuring they are evenly distributed.