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)

Slow Cooker Vegan Cincinnati Chili
Ingredients
morning ingredients
- 3/4 cup beluga lentils, (You can sub in other lentils; the chili just won't be as dark.)
- 1 1/2 cups water
- 2 cloves garlic, minced
- 1/2 cup ground vegan crumbles, , either store-bought or Make-Your-Own Gluten Crumbles (page 18) or use 1/2 cup (87 g) cooked quinoa for soy-free** and gluten-free***
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground hot pepper, such as chipotle
- 1/8 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1 teaspoon cocoa powder
- Pinch ground allspice
- Ground hot pepper of choice, to taste, optional
evening ingredients
- 1 1/2 cups diced tomatoes
- Dash freshly ground nutmeg
- Salt, ,to taste
- 2 to 3 cups cooked pasta, , for serving (***use gluten-free)
- Traditional toppings, all optional: shredded vegan cheese (*omit for oil free), chopped onions, and cooked kidney beans
Instructions
In the morning
- Add all the morning ingredients to the slow cooker.
- Cook for 7 to 9 hours on low.
- Thirty minutes before serving:
- Add tomatoes and nutmeg, taste, add salt, and adjust other seasonings as needed.
In the evening
- Turn to high and cook 30 minutes more to incorporate the tomatoes into the chili.
- Remove bay leaf before serving. Serve over cooked pasta and top with your choice of toppings.
Angela @ Canned Time says
Perfect summer recipe Kathy. Can’t wait to try it and try your new book!!!
Nothy says
I have your book The Vegan Slowcooker and I love it. My copy has a few stains – from me cooking – and almost all the pages have been turned down because I’ve used so many of your recipes. I guess I will have to pick up this one in the fall – when I really go back to using the slowcooker again.
Kathy Hester says
I’m glad it’s been so well loved. I really like the new book and hope you will too!
Tami @Nutmeg Notebook says
I keep saying I should use my slow cooker in the summer to keep the kitchen cool! Thank you for giving substitutions as well. I don’t recall ever seeing black lentils but I will be looking for them.
The Peace Patch says
Pear Chickpea Fall Stew has my curiosity all spinningly excited…can’t wait to see the new book!
Kathy Hester says
I love that I peaked your curiosity!
davidjamesdipardo says
Great recipe! I made this last week for dinner and my non-vegan husband devoured it!
Kathy Hester says
I’m so glad – my partner is a non-vegan too and I made it with her in mind ; )
Carrie says
Being from Louisville, KY and not too far from Cincinnati it’s funny to read ‘oddly served over pasta.’ Up until I was an adult I’d never had chili that wasn’t over pasta. I thought that’s how you were supposed to eat it 🙂
Sarah Kieny says
How many servings does this make? I’m making it for a party with 6 friends tomorrow.
Do I need to double the recipe? Also, does that increase cooking time? Thanks!
Kathy Hester says
This makes 2 to 3 servings and is cooked in a 2-quart slow cooker. How much you need to increase it depends on the size of the slow cooker you are using. You would need to at least triple it I think.
didbay says
How should I do this meal without slowcooker??
Kathy Hester says
I would use the stovetop and you might need to add some extra liquid.
Donna Steward says
This recipe sound so yummy! Wondering how it would turn out using spaghetti squash, to cut down on the carbs?
Jonathan says
Would it be OK if I put 1/4 cup of uncooked quinoa instead to yield the cup? Don’t always have time to cook quinoa ahead of time.
Kathy Hester says
That should work as long as you add the extra water it needs to cook.
Jonathan says
Do I need to soak the lentils overnight?
Kathy Hester says
No you do not need to soak the lentils.