Cincinnati chili
Try this Cincinnati chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- 1 bay leaf
- 1 large yellow onion chopped
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 8 oz. can tomato sauce
- 1 tsp. cumin
- 2 tsp. olive oil
- 1 tbsp. chili powder
- 1/4 tsp. allspice
- 1 tbsp. apple cider vinegar
- 1 tsp. paprika
- 3 tsp. unsweetened cocoa
- 3 c. low-sodium vegetable broth
- 8 oz. brown lentils rinsed
- 8 oz. whole wheat spaghetti cooked
- chopped onion (vegan) cheese, and/or crackers for garnish
- Carbohydrate 8.90508362858631 g
- Cholesterol 0 mg
- Fat 1.24307149455134 g
- Fiber 2.43069491419739 g
- Protein 1.26742766593768 g
- Saturated Fat 0.402816216858742 g
- Serving Size 1 1 Serving (223g)
- Sodium 415.802342990272 mg
- Sugar 6.47438871438891 g
- Trans Fat 0.07509872308182 g
- Calories 42 calories
Heat olive oil in a large pot over medium-high heat. Add onion and cook 3 minutes, or until softened, stirring often. Add chili powder through paprika; stir to coat and cook 1 minute.Add vinegar, broth, tomato sauce, and lentils. Bring to boil. Reduce heat to medium-low. Simmer partially covered for 30 minutes (or until lentils are tender), stirring frequently. Serve over whole wheat spaghetti and garnish with onion, cheese, and crackers.
