Cocoa-Infused Vegetarian Cincinnati Chili

Recipe Collection: Dinner

Cocoa-Infused Vegetarian Cincinnati Chili brings rich, complex flavors to your table with a delightful twist on the classic American dish. This vegetarian recipe is packed with spices, featuring a hint of cocoa and cinnamon, served over spaghetti and topped with kidney beans and optional Cheddar cheese. Perfect for those following a vegetarian diet, this dish is a comforting and satisfying meal that caters to your taste buds.

With its unique flavor profile, this chili is versatile enough for cozy dinners or meal prep. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list to streamline your cooking experience. Organize your ingredients and follow step-by-step guides to create this delicious meal today!

Overview

This vegetarian take on the classic Cincinnati-style chili is a flavorful fusion of spices and textures. With a hint of cocoa and a touch of cinnamon, this dish is served over spaghetti and topped with kidney beans and optional Cheddar cheese for a comforting and satisfying meal.

Diet Type

Vegetarian

Allergies

Dairy (if cheese is used)

Cuisine

American

Serving Size: 4

Cooking Time: 45 minutes

Ingredients

• 1 Tablespoon (tbsp) olive oil
• 1 Medium onion, minced
• 12 Ounces (oz) package frozen burger-style crumbles, packaged
• 1 Tablespoon (tbsp) garlic, minced
• 14.5 Ounces (oz) can diced tomatoes
• 1 Cup tomato sauce
• 1 Cup vegetable broth
• 2 Tablespoons (tbsp) red wine vinegar
• 2 Tablespoons (tbsp) chili powder
• 1 Tablespoon (tbsp) light brown sugar
• 1 Tablespoon (tbsp) unsweetened cocoa powder
• 1 Teaspoon (tsp) hot pepper sauce
• 0.5 Teaspoon (tsp) ground cinnamon
• 0.5 Teaspoon (tsp) paprika
• 0.5 Teaspoon (tsp) ground allspice
• 8 Ounces (oz) spaghetti
• 1 Cup kidney beans, drained
• 1 Cup Cheddar cheese, shredded (Optional)

Steps

1. Heat the olive oil in a large frying pan over medium heat. Add the minced onion and sauté until tender, about 5 minutes.
2. Add the packaged burger-style crumbles and minced garlic to the pan. Cook until the crumbles are browned, about 5 minutes.
3. Stir in the diced tomatoes, tomato sauce, vegetable broth, red wine vinegar, chili powder, brown sugar, cocoa powder, hot pepper sauce, cinnamon, paprika, and allspice. Increase the heat to medium-high and bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover, and let the sauce simmer until it thickens, about 15 to 20 minutes.
5. While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 12 minutes. Drain well.
6. Stir the drained kidney beans into the chili mixture and mix lightly.
7. To serve, place a portion of spaghetti in each bowl, top with the chili, and sprinkle with shredded Cheddar cheese if desired.

Enjoy your homemade Cocoa-Infused Vegetarian Cincinnati Chili!