Home » spaghetti » Recipe: Vegetarian Cincinnati-Style Chili

Vegetarian Cincinnati-Style Chili

Makes 4 servings.

8 ounces spaghetti
1 tablespoon olive oil
1 (12 ounce) package frozen burger-style crumbles
1 onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup shredded Cheddar cheese (optional)

Heat olive oil in a large frying pan. Sauté onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.

Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.

While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.

Stir beans into the chili and mix lightly.

Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.