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.
Notes
Cincinnati-style "ways": a 3-way is spaghetti, chili, and cheese; a 4-way adds onions or beans; a 5-way adds both. The chili keeps up to 5 days in the fridge and freezes well for up to 3 months; store the spaghetti separately.
Nutrition (estimated per serving)
Calories: 463kcalCarbohydrates: 87gProtein: 25gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1018mgPotassium: 958mgFiber: 20gSugar: 6gVitamin A: 1493IUVitamin C: 9mgCalcium: 90mgIron: 8mg
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