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Home » Stews » Chili » Vegan Sin-cinnati Chili for Your Halloween Dinner

Vegan Sin-cinnati Chili for Your Halloween Dinner

October 12, 2017 by Kathy Hester 15 Comments

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Vegan Sin-cinnati Chili for Your Halloween Dinner

Today I wanted to give you an easy recipe to make for your Halloween dinner party.

Vegan Sin-cinnati Chili for Your Halloween Dinner

Cincinnati chili is similar to a regular meaty chili except it has unusual spices that you see more in pumpkin pie than an all-American stew. Traditionally, it’s a meat chili that has kidney beans as an optional topping along with shredded cheese and onions. Then oddly enough it’s served over pasta.

This one uses vegan ground and the lentils for the meaty texture. The unusual spices blend in more than you expect, but there are Cincinnati chili lovers and haters. Because of the extra spices the ingredient list may look intimidating, but most things on the list are a quick measure and you’re done!

Vegan Sin-cinnati Chili for Your Halloween Dinner

This looks especially spooky over spinach pasta, but it would work well over black forbidden rice too. You can cut out ghost shapes out a slice of vegan cheese. Black sesame seeds or nigella seeds make great eyes!

Vegan Sin-cinnati Chili for Your Halloween Dinner

5 from 1 vote
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Vegan Sin-cinnati Chili

**This recipe uses a smaller slow cooker 1½ to 2 quarts - you can double the recipe and use a 3½ to 4 quart slow cooker
Servings 2 to 3 cups (3 large servings or 4 small ones)
Calories 297 kcal
Author Kathy Hester

Ingredients

  • 3/4 cup dry black beluga lentils you can sub other lentils, the chili just won't be as dark
  • 1 1/2 cup water
  • 1 1/2 cup diced tomatoes
  • 2 cloves garlic minced
  • 1/2 cup Ground Beefless use Trader Joe's, frozen crumbles, or cook 1/2 cup Gimme Lean
  • 1 bay leaf
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground hot pepper like chipotle
  • 1/8 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon cocoa
  • pinch allspice
  • pinch ground hot pepper of choice optional and to taste
  • dash of freshly ground nutmeg
  • salt to taste
  • shredded vegan cheese for topping
  • chopped onions for topping
  • cooked spinach pasta for topping

Instructions

  1. Add everything except nutmeg, salt and toppings to the slow cooker .
  2. Cook 7 - 9 hours on low.
  3. Add nutmeg, taste, and add salt or adjust other seasonings as needed.
  4. Serve over cooked pasta and top with your choice of onions and/or cheese.

Filed Under: Chili, crockpot, Fall, Main Course, Overnight (8+ hours), Pasta, Slow Cooker Recipes, Stews, Winter Tagged With: Bean, beans, Beyond Easy, Chile powder, Chili, Chili pepper, Cincinnati chili, Common bean, cook, crock pot, crockpot, dairy-free, Garlic, Gluten-free, halloween, heart healthy, LightLife, liquid smoke, recipe, slow cooker, smoked salt, Teaspoon, Trader Joe's, Vegan, vegan Cincinnati chili, Vegetarian

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Comments

  1. KatsHealthCorner says

    October 25, 2011 at 9:57 am

    What are beluga lentils?

    Reply
    • Kathy Hester (geekypoet) says

      October 25, 2011 at 10:00 am

      Kat,

      They are just black lentils. you could really substitute any lentil you have on hand. I just wanted the chili to look more ominous for Halloween.

      http://www.amazon.com/Black-Beluga-Lentils-1-lb/dp/B000FA68HY

      Reply
  2. A Tablespoon of Liz says

    October 25, 2011 at 10:14 am

    This is so adorable! I love the colors, and the ghost on top!

    Reply
  3. Cara says

    October 25, 2011 at 11:26 am

    Aaaaaahhhhhh I LOVE THIS!!!!!!!!!!

    Reply
  4. Sarah says

    October 25, 2011 at 3:49 pm

    I love the spices in this dish. very cool.

    Reply
  5. Cara says

    October 25, 2011 at 9:20 pm

    I grew up on cincinnati chili and I’m a New Englander, believe it or not!

    Reply
  6. Julie says

    October 25, 2011 at 11:30 pm

    Looks great! Your new book just arrived today and all the recipes sound delicious! New crock pot (Zisha) also arrived this week – very 60’s – 70’s looking orange but had the clay pot that I wanted!

    Reply
  7. Cara says

    October 7, 2013 at 11:42 pm

    I’d like to skip the ground beefless. Could I just add extra lentils? Any suggestions?

    Reply
    • Kathy Hester says

      October 8, 2013 at 6:54 am

      You can add cooked millet, quinoa, or bulgar in place of the lentils.

      Reply
  8. Sharon says

    October 17, 2014 at 11:35 am

    I do not have a slow cooker, will it come out just as good if I simmer on top of stove in heavy pot? It sounds yummy, different than any chili I have had in the past, anxious to try it.

    Reply
    • Kathy Hester says

      October 17, 2014 at 11:51 am

      It will work fine on your stove-top. You may end up adding a little more liquid as it cooks, but that’s about it. Let me know how you like it!

      Reply
  9. Amy says

    November 12, 2016 at 7:15 am

    I’m in Cincinnati native and grew up eating chili. This recipe was excellent! It was hardy and spicy like the real thing, but much healthier.

    Gold Star sells spice packets now. I doubled the recipe and added half of a packet. It pushed the chili over into the realm of authentic.

    Reply
  10. Jean says

    October 6, 2017 at 11:07 am

    Can this be done in an Instant Pot?

    Reply
    • Kathy Hester says

      October 6, 2017 at 11:09 am

      I’m sure it could be done, but I have not made it in the IP yet, so I’m not sure of exact modifications. I’m assuming you mean on the pressure cooker setting, but did you mean the slow cooker setting?

      Reply
  11. charj says

    October 12, 2017 at 10:45 pm

    I love this recipe, and have made it several times.

    After reading that Cincinnati chili is a variation of Greek Spaghetti, I’ve been wanting to try that as well. I tried the sauce from an omni slow cooker recipe but did not care for the flavors. (Should have read the comments, did not get good reviews.)

    Do you have a Greek Spaghetti Slow Cooker recipe?

    Reply

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