Cincinnati Chili

Name: Cincinnati Chili
Cuisine: American
Ingredients: 1 teaspoon vegan Worcestershire sauce; 1 teaspoon agave nectar; 8 ounces spaghetti, cooked and kept warm; 1 medium-size yellow onion, minced, for serving; Shredded vegan cheddar cheese or Cheddah Sauce, for serving; Shredded vegan cheddar cheese or Cheddah Sauce, for serving; ½ teaspoon ground coriander; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained; 3 cups cooked dark red kidney beans or 2 (15.5-ounce) cans dark red kidney beans, rinsed and drained; 1 cup vegetable broth or water, plus more if needed; 1 cup vegetable broth or water, plus more if needed; 1 cup tomato sauce; 2 tablespoons ketchup; 1 tablespoon cider vinegar; 1 teaspoon ground cinnamon; 2 teaspoons paprika; ½ teaspoon ground cumin; 1 teaspoon salt; ½ teaspoon ground allspice; ½ teaspoon cayenne pepper; ½ teaspoon freshly ground black pepper; ½ teaspoon dried marjoram; 1 large yellow onion, finely chopped; 1 tablespoon olive oil or ¼ cup water; 2 tablespoons tomato paste; 3 garlic cloves, minced; 1 cup TVP granules, reconstituted; 8 ounces seitan, finely chopped; 1 tablespoon unsweetened cocoa powder; 2 tablespoons chili powder

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Cincinnati chili is known for being served in several “ways,” as in 3-way on up to 5-way chili. To streamline this chili, the cooked kidney beans are added to the chili rather than prepared separately, as is traditional. Oyster crackers and hot sauce are classic accompaniments. Note: To reconstitute TVP, combine 1 cup TVP granules with 1 cup hot water and set aside for 10 minutes before adding to the recipe. If you prefer to go gluten-free or soy-free, you may substitute 1½ cups cooked bean

Ingredients

Americas
United States
Main course
Vegan

Ingredients

Method