This Vegan Cincinnati Chili puts a plant-based twist on the Ohio cult classic: a warmly spiced, cocoa-kissed lentil chili ladled over whole wheat spaghetti and piled with chopped onions and vegan cheese. It's cozy, budget-friendly, and ready in under an hour. Yum!
Chili with chocolate in it is one of those things that sounds so wrong, it just has to be right. The first time I heard about Cincinnati chili, I thought it sounded pretty gross.
Chili with cocoa powder? And spaghetti?! But then I realized that mole sauce has many of the same flavors as Cincinnati chili and I love that, so maybe these crafty Ohioans were onto something after all.
We used to live near a restaurant that sold vegan Cincinnati chili and it was always something that we meant to try, but never got around to doing. And then the restaurant closed. So I finally resolved to make my own vegan Cincinnati chili recipe. And it did not disappoint!
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Vegan-izing Cincinnati Chili
The easy way to take the meat out of this recipe would be to use those soy crumbles they sell in the freezer case at most grocery stores. When I first stopped eating meat, I heavily relied on all those frozen soy meat substitutes.
But they're highly processed using some questionable chemicals like hexane and they're made with genetically-modified soy. And, to be honest, I don't eat meat because I don't like meat, so I don't really feel the need to eat products that look, taste, and feel like meat, you know?
(The only meat substitute I regularly use is Field Roast. I love yoooou, Field Roast! And if you ever need a recipe developer, call me!)
Anyway! I decided to use lentils instead, since I know lentils are great in all kinds of vegetarian chili recipes. I was a little bit nervous that they'd fall apart while cooking as lentils sometimes do, but they stayed intact. And wow, I wish I had started making this vegan Cincinnati chili recipe years ago - the spices and addition of cocoa powder make the sauce reminiscent of mole.
It's like mole with slightly less assertive flavors, I guess. And lentils, well, lentils are good in everything, right? They're also way (way) cheaper than those frozen soy meat substitutes, making this recipe budget-friendly too.
Key Ingredients & Substitutions
- Brown lentils. They hold their shape during the simmer and give the chili the hearty, crumbly texture of the original. Palouse brown lentils are a good bulk option. Green lentils work too; skip red lentils, which cook down to mush.
- Unsweetened cocoa powder. The secret ingredient. It doesn't make the chili taste like dessert; it adds depth and a subtle, mole-like richness. Use plain unsweetened cocoa powder, not hot cocoa mix.
- The warm spices. Cinnamon, ground allspice, cloves, cumin, paprika, and chili powder are what make this taste like Cincinnati chili rather than Tex-Mex chili. If you're out of allspice, a pinch of nutmeg is the closest swap.
- Vegetable broth. Store-bought is fine, or use homemade vegetable broth made from kitchen scraps. If your broth is low-sodium, you'll want to add a bit more salt at the end.
- Tomato sauce and apple cider vinegar. Plain canned tomato sauce gives body without chunks, and a splash of vinegar brightens all those warm spices.
- Whole wheat spaghetti. Its nutty flavor stands up to the spiced sauce. Bionaturae whole wheat spaghetti has a great texture. Regular or gluten-free spaghetti works just as well.
- Toppings. Finely chopped raw onion, shredded vegan cheddar, and oyster crackers or saltines are the classic trio. Regular cheddar works if you're vegetarian rather than vegan.
Helpful Tips
Bloom the spices. Stirring the spices and cocoa into the softened onions and cooking them for a full minute before the liquid goes in wakes up their flavor. Keep stirring so the cocoa doesn't scorch on the bottom of the pot.
Use a heavy pot. A cast iron Dutch oven or other heavy-bottomed pot keeps the simmer gentle and even, so the lentils cook through without sticking. Stir every few minutes, especially toward the end as the chili thickens.
Adjust the thickness. Cincinnati chili is meant to be a saucy topping, a bit looser than a chili you'd eat on its own. If it gets too thick before the lentils are tender, add a splash of broth or water. If it's too thin, simmer it uncovered for a few more minutes.
Season at the end. Broth and tomato sauce vary a lot in salt, so taste the chili once the lentils are tender and add salt and pepper then. Don't forget to fish out the bay leaf before serving.
Make it a day ahead. Like most chili, this one tastes even better the next day once the spices have had time to mingle. Reheat it gently and cook the spaghetti fresh just before serving.
Variations
- Order it "by the way." In Cincinnati, a 3-way is spaghetti, chili, and cheese; a 4-way adds either onions or beans; and a 5-way has it all. Top your bowl with warm kidney beans for the full 5-way experience.
- Chili dogs (coneys). Spoon the chili over carrot dogs or your favorite veggie dogs in a bun, then finish with mustard, onions, and a mound of shredded cheese.
- Chili mac. Swap the spaghetti for elbow macaroni and stir everything together for an easy weeknight bowl the kids will love.
- Extra veggies. Stir in finely diced carrots, bell pepper, or mushrooms with the onion for more vegetables and an even meatier texture.
- Slow cooker. Sauté the onion and spices on the stove, then transfer everything to a slow cooker and cook on low for 6 to 7 hours, until the lentils are tender.
- Gluten-free. Serve the chili over gluten-free spaghetti or spaghetti squash, and use gluten-free crackers or skip them.
Serving Ideas
Serve this the Cincinnati way: a bed of spaghetti, a generous ladle of chili, a pile of shredded cheese, a sprinkle of onions, and oyster crackers on the side for crumbling over the top. A few dashes of hot sauce at the table are traditional too.
For a fuller meal, add a crisp side to balance all that warm spice. A tangy crunchy vegan coleslaw or a simple green salad is perfect, and a wedge of homemade vegan cornbread never hurts. It's also great game-day food for fall, served buffet-style with bowls of toppings so everyone can build their own "way."
Storing & Freezing
Store leftover chili in an airtight container in the refrigerator for up to 5 days. Keep the spaghetti and toppings separate so the pasta doesn't soak up all the sauce and turn soft. The chili will thicken as it chills, so add a splash of broth or water when you reheat it on the stove or in the microwave.
This chili freezes beautifully. Let it cool completely, then freeze it in freezer-safe containers or zip-top bags for up to 3 months. Thaw it overnight in the fridge, then reheat it in a saucepan over medium-low heat, stirring often and adding a little liquid as needed. Cook a fresh batch of spaghetti to serve it over.
More Vegetarian Chili Recipes
If you love this vegan Cincinnati chili, be sure to check out these other delicious meatless chilis:
- 15 Top Vegan Chili Recipes
- Freezer Friendly Vegetarian Chili
- Vegetarian White Bean Chili (Vegan!)
- Vegetarian Slow Cooker Pumpkin Chili
📖 Recipe
Equipment
Ingredients
- 2 teaspoon olive oil
- 1 large yellow onion, finely chopped
- 1 tablespoon chili powder
- ¼ teaspoon allspice
- 1 teaspoon ground cumin
- ¼ teaspoon ground cloves
- 1 tablespoon unsweetened cocoa powder
- 1 bay leaf
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 tablespoon apple cider vinegar
- 3 cup vegetable broth, plus more as needed
- 8 oz canned tomato sauce
- 8 oz brown lentils, (about 1 ¼ cups dry), rinsed and picked over
- salt and pepper, to taste
- 8 oz whole wheat spaghetti, or regular or gluten-free spaghetti
Optional Toppings
- chopped onions, finely chopped raw onion
- vegan cheese, shredded vegan cheddar (or regular cheddar if vegetarian)
- crackers, oyster crackers or saltines
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for 3 to 5 minutes, stirring often, until softened.
- Add the chili powder, allspice, cumin, cloves, cocoa powder, bay leaf, cinnamon, and paprika. Stir to coat the onions and cook for 1 minute, until fragrant.
- Stir in the vinegar, broth, tomato sauce, and lentils. Bring to a boil, then reduce the heat to medium-low. Simmer, partially covered, for 30 to 35 minutes, stirring frequently, until the lentils are tender. Add a splash of broth or water if the chili gets too thick before the lentils are done.
- Meanwhile, cook the spaghetti according to the package directions. Drain well in a colander.
- Remove and discard the bay leaf. Taste the chili and season with salt and pepper.
- Serve the chili over the spaghetti and top with chopped onions, vegan cheese, and crackers.
Traci says
As an Ohio native, I can totally vouch for the authentic taste of this recipe inspired by the classic dish from "the Queen City"-- Cincinnati! As I prepped the spices and smelled them all together, it felt like being home again! Great job recreating his vegan version!
Kiersten Frase says
I love hearing that this stands up to the original! 🙂 Thanks for your comment!
Chelsea says
Cincy native here....I've made this several times now and it tastes like authentic cincy chili and cures my skyline cravings. I always add another cup of broth to make it a little more soupy other than that a perfect recipe thank you !!
Andrea says
I love this recipe! I have been a vegetarian for almost 23 years, but grew up eating Skyline Chili. I have always missed it and decided it was time to find a vegetarian recipe. I totally forgot I had looked at this one a while ago. I tried it this afternoon and I am so glad I did! I cooked it in the slow cooker on high for about 4-5 hours until the lentils were soft. I also used four cups of broth and pureed it in my food processor for more of an authentic texture. My husband is a meat eater who loves Skyline too and he actually thought this was pretty good.
LaShanna says
I have been wishing that Cincinnati chili places would offer a vegan chili that tastes like Cincinnati chili. I found one that does the same day I found this recipe but home cooked food is usually better for us so I gave this a try. We all loved this, it was amazing! I made coneys with it. I used the electric pressure cooker for the chili. Now I just need to get the right mustard and vegan cheese to top it off. Thanks for sharing this excellent recipe.
Kiersten says
I'm glad you enjoyed it - thanks for your comment! 🙂
Andy says
I'm new to pressure cooking, any certain instructions for this method? or just put everything in the cooker at high pressure for 10 min?
Mike says
This came out great! I made a couple of modifications based on what I had: Instead of using only lentils, I used a bag of the beyond meat feisty crumble and only two ounces of lentils. I used brown rice instead of whole wheat spaghetti and cooked it with the rest of the vegetable stock I had rather than just water. Thanks for the inspiration!
Tracy says
I just tried this recipe and it came out excellent. I'm originally from Ohio and use to love Skyline Chili. I did make some modifications. Instead of lentils, I used a bag of Gardein meatless crumbles. I omitted the onion and oil in the actual chili part. I doubled all the spices except the bay leaf. I cooked the meatless crumbles, added in the vegetable broth, tomato sauce, vinegar, and spices. Brought it to a boil and simmered for 20 minutes. I topped it over spaghetti noodles and made it a 5-way. Topped it with kidney beans, chopped onions, cheese, oyster crackers and Frank's Red Hot sauce. It tasted spot on and looked identical. Thanks for the recipe!
Virginia Robinson says
LIfe-long Cincinnati native who has been Vegetarian for 10 years. This is a wonderful recipe. It taste like what Skyline Chili used to taste before it became so processed and watered down. I love the lentils over using processed fake meats. If Skyline used your recipe I would go back there again. Their veggie chili option cannot compare. I use a rice cooker to make this and it's ready in no time. Thank you from the very bottom of my heart ?
Laura Myers says
what is the serving size? Calories ? etc???? I am on weight watchers and trying to track my eating. Thank you!
Andy says
just made this (again) but I used a pressure cooker, turned out great! thank you!
Kimberly Bradshaw says
Can I use distilled white vinegar instead of apple cider vinegar?
greyfavorite says
Found this 12 years after posting but hey better late than never! I am a Cincy native and make homemade chili a lot, but somehow have never tried Cincinnati chili. About to change that. One note, like you I don't want anything reminiscent of meat, but when you need something that small like lentils but strong like chickpeas, I do highly recommend sauteeing tempeh then mashing with a fork.
Megan says
Another admiring Cincy native. I haven't stepped into a Skyline restaurant since finding this recipe (4 years now)! My family even prefers this to the beef-based recipe I used to make. After the lentils are tender, I use my immersion blender for a few seconds to blend the chili - still leaving some lentils whole. Then I add up to 1 cup more broth. This gets the soup -like texture of Skyline I prefer, but it's still thick enough to cling to the noodles and not run off.
S says
Really good! One small change: Hold the tomato sauce and vinegar until after the lentils are tender. Adding either acid or sugar early in cooking toughens beans and legumes. It slows and can even prevent softening.