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• 2 tbs Olive Oil or 3 tbs water

• 3 garlic cloves, finedly diced

• 1 large yellow/sweet onion, chopped

• 3 tbs Chilli powder

• 1 tsp cinnamon

• 2 tsp unsweetened cocoa powder

• 1/4 tsp Hot Hungarian paprika*

• 1 tsp cumin

• 2 tsp Worcestershire sauce

• 28 oz. can crushed tomatoes

• 1/2 cup water

• 1 bay leaf

• 2 tbs. apple cider vinegar

• 12 oz. package of veggie ground "beef" like Smart Life

• 1 can of red kidney beans, drained, rinsed, and cooked on the stove for 5 minutes

• 1/2 red onion finely diced

• Shredded vegan cheese

• 16 oz. spaghetti cooked according to packaging

• Oyster crackers
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Cincy Chili- 5 Way

Serving Size: 6


Growing up just a few miles from Cincinnati, Randy fell in love with Skyline Chili. Here is our vegan version which is hardy,

hits the spot, and makes you feel really happy. This is a five way (spaghetti, Chilli, beans, cheese, onion) but you can feel free to make it however you like!


1. In a large pot, heat oil or water over medium heat and then add onion and garlic. Sautée until onion is soft.

2. Add Chilli powder, cinnamon, cocoa, hot paprika, and cumin and stir to coat the onion and garlic.

3. Add the tomatoes, water, Worcestershire, cider vinegar, and bay leaf. Bring to a boil and reduce heat to a simmer for 20 minutes.

4. Add veggie grounds and break it up. Simmer for 20 more minutes.

5. This is a good time to get the spaghetti going! Also, warm up those beans. Remove the bay leaf.

6. To assemble, place a layer of spaghetti, then Chilli, beans, cheese, and finally onions to top it all off. Add some oyster crackers for additional naughty gluten fun.


Shandyism: You can use the chili to make a dip for chips (layer of tofutti Better Than Cream Cheese on the bottom of a 8 x 8 glass dish, top with Chili, then Dayia Cheddar, and then fresh red onion. Bake it in the oven at 350 for 15-20 minutes or until the sides are bubbling). You can also use the Chili to your favorite vegan hot dog while watching your favorite baseball team, the Cincinnati Reds!