My Slow Cooker Vegan 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 as well as shredded cheese and onions – then oddly enough, it’s served over pasta.
This one uses vegan ground and the lentils for the meaty texture. Don’t worry, there’s a gluten-free and a soy-free option! 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!
It’s only a few days before my new book, Vegan Slow Cooking for Two or Just You, comes out. I’ve been getting good feedback about the recipes I’ve posted here on the blog so far. Which dish are you looking forward to making the most?
Here are some of the other stew recipes:
- Green Beans in Black Bean Sauce with Tofu
- Potato, Greens, and Soy Curl (or Chickpea) Curry
- Pear Chickpea Fall Stew:
- Three Sisters Stew
- Mother Stallard Bean and Barley Stew
- Tomatillo and White Bean Chili
- Heirloom Bean Chili Powered Up with Ancient Grains
- Potato Cauliflower Curry (Aloo Gobi)
- Creamy Veggie Curry (Navratan Korma)
- Yellow Lentil Stew (Dal)