cincinnati-style veggie chili
Though a New Yorker now, I was born and raised in Ohio. And when in the great Buckeye state, you need to try chili the way so many Ohioans do … over spaghetti. It’s simply called Cincinnati chili. But it’s not just any ordinary chili; it’s full of intriguing and earthy spices. My vegetarian version–cincinnati-style veggie chili–is richly spiced, full of veggies, and specifically designed to be paired with pasta, not eaten straight from a bowl. I’ve also included a touch of chocolate, even though there isn’t consensus if it’s “allowed” to be in a traditional Cincinnati chili recipe.
So my dear hometown friends and family … I developed this “4-Way” recipe with you in mind. I hope you don’t mind that that I added my own personal culinary touches and made it a bit better for you!
Perhaps the most interesting of the ingredients I included is Concord grape juice which packs quite a nutritious punch, including plant nutrients like polyphenols, and provides a naturally-sweet accent, balancing the blend of spices so deliciously. It’s kind of like adding wine, only fruitier. I was inspired from a recent Concord grape harvest dinner that I attended. It’s now harvest time, by the way. So serve your bowl of this non-traditional Cincinnati-style chili with fresh Concord grapes on the side to make it a seasonally-inspired meal. And if you didn’t already know it, you can actually eat the skin and extra-crunchy seeds of these exceptionally sweet little purple fruits.
Enjoy. And … Go Bucks!
cincinnati-style veggie chili
Makes 8 servings
- 1 tablespoon extra-virgin olive oil
- 8 ounces crimini (baby bella) mushrooms, thinly sliced
- 1 (8-ounce) Russet potato, unpeeled, scrubbed, finely diced
- 1 large green bell pepper, finely chopped
- 2 large red onions, finely diced, divided
- 5 large garlic cloves, minced
- 2 (15-ounce) cans no-salt-added or low sodium kidney beans, drained
- 1 (15-ounce) can tomato sauce
- 1 cup low sodium vegetable broth
- 1/2 cup 100% Concord grape juice
- 1/2 ounce unsweetened chocolate
- 1 recipe Cincinnati-Style Chili Spice Mixture (see below)
- 1 pound whole grain spaghetti or pasta noodles of choice
- 1 cup shredded or crumbled vegan cheese of choice (4 ounces)
- Heat the oil in a stick-resistant Dutch oven or extra-large saucepan over medium-high heat. Add the mushrooms, potato, bell pepper, and three-quarters of the onions and sauté until mushrooms are wilted and onions are softened, about 8 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
- Add the beans, tomato sauce, broth, grape juice, chocolate, and spice mixture and bring to a boil. Reduce heat to a low, and simmer, covered, stirring occasionally until flavors are fully developed, about 25 minutes. Adjust seasoning. (Makes about 8 cups chili.)
- Meanwhile, prepare the spaghetti according to package directions. Drain and transfer to individual bowls.
- Top with the chili, cheese, and remaining diced onions, and serve.
Per serving: 430 calories, 9g total fat, 4g saturated fat, 0g trans fat, 0mg cholesterol, 760mg sodium, 74g total carbohydrate, 15g dietary fiber, 9g sugars, 20g protein
cincinnati-style chili spice mixture
2 tablespoons chili powder
1 3/4 teaspoons ground cinnamon
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon ground cayenne pepper*
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice or cloves
Stir together all ingredients. Use immediately or store in a sealed container or jar for later use.
*Use 1/8 to 1/4 teaspoon ground cayenne pepper if you prefer a milder chili.
Chef Jackie Tips!
Check out what I did here. And try some of these ideas in other recipes.
- When forgoing meat, make sure to include a savory ingredient in its place, like mushrooms
- Consider adding Concord grape juice to chili to balance extra spiciness
- Go with a whole grain spaghetti for a richer flavor; it actually stands up better to heartier tastes than white pasta
NOTE: This chili is good right out the the pot, but it’s better to serve it the next day, after the flavors have had a chance to meld in the refrigerator.
Hi Minerva: Yep! The flavors marry well that way! Thanks for sharing your tip! 🙂 Jackie