Vegan Lentil Cincinnati Chili (High-Protein, Grain-Free)

A hearty, satisfying riff on a classic, my Vegan Lentil Cincinnati Chili is made with red lentils in place of the beef. It is straightforward, nourishing, gluten-free, high in protein, and grain-free (if you like), too!

A New Take on Cincinnati Chili

The first time I stumbled upon Cincinnati Chili was more than 20 years ago, while perusing my mother’s copy ofGourmetmagazine (December 1992), where a recipe for the dish was featured.

I remember it because I thought it soundedyuckybizarre: a thick, gravy-like tomato sauce, spiced with cinnamon, allspice, cloves and chocolate, served on spaghetti, and topped with crushed oyster crackers, cheddar cheese, and raw onions. Strangest of all: red kidney beans were an optional ingredient, not foradding tothe chili, but forsprinkling on top.

What the what?!!!

“I will NEVER, EVER eat that,” I thought.

Until, years later, when I lived in the Midwest, and I did.

And I loved it.

I’m confident you will, too, and my nourishing, plant-based, gluten-free (and, even grain-free) interpretation makes it accessible to almost every kind of eater, too!

First things first: with apologies to the fine citizens of Cincinnati, you don’t have to think of this as chili. If you live in Texas, as I do, it is especially important that you call it anything but chili, especially if serving to a native Texan, as they might think you have lost your marbles.

It’s fine to refer to it as a spicy pasta sauce, because that’s what it is. Credit for its origin belongs to a Macedonian immigrant (and restaurateur) who created the recipe in 1922 for his Cincinnati restaurant. He added Middle Eastern spices and chili powder to a beef-based tomato and broth sauce and called his creation “spaghetti chili.” Cincinnati has been crazy for it ever since.

Vegan Cincinnati Chili made with Red Lentils

Making a plant-based version was a fun challenge.

I tried using canned beans in place of the ground beef, but the texture wasn’t right, and here’s why: with Cincinnati chili, the beef is broken down with a spoon as it cooks (in broth, water, or the tomato-broth sauce) until it is very fine (no big pieces, as you might find in traditional chili). Beans, even if chopped or mashed, made the sauce too starchy, and the skins of the beans put me off.

Split red lentils, however, are reliable–Reliable! They break down as they simmer, but maintain just enough toothsome-ness to create a Cincinnati-worthy sauce. You do not think “lentils!” as you eat, just hearty, spicy, scrumptious, meat-y goodness.

Recipe Benefits

• High protein (23 grams of protein per serving!)
• High fiber (17 grams of fiber per serving!)
• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Oil-free option

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• olive oil OR water (for sautéing)
• onion
• chili powder
• unsweetened cocoa powder
• garlic powder
• ground cinnamon
• ground allspice
• ground cloves
• freshly cracked black pepper
• split red lentils
• canned tomato puree (not crushed tomatoes) or tomato sauce
• cider vinegar (or other light-colored vinegar)
• coconut sugar (or brown sugar)
• chickpea spaghetti (e.g., Banza) (see notes for options)

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• In a large saucepan, heat the oil (or water) over medium-high heat. Add the onion; cook and stir for 6 to 7 minutes until softened and beginning to brown.
• Add the chili powder, cocoa powder, garlic powder, salt, cinnamon, allspice, cloves and pepper. Cook and stir for 1 minute.
• Add the lentils and water to saucepan. Bring to a boil, then reduce heat to low and cook for 25 minutes.
• Add the tomato puree, vinegar, and coconut sugar. Cook and stir for 20 to 30 minutes longer, stirring occasionally, until sauce is thickened (add more water, as needed; the sauce should be soupy-thick, not stiff). Season to taste with more salt and pepper, as desired.
• Meanwhile, cook the spaghetti until al dente according to package directions. Drain.
• Divide spaghetti among 4 shallow bowls, top with chili, and top with any and all toppings, as desired.

Suggested Topings

Dairy-free Cheddar Cheese:Cheddar cheese is a classic Cincinnati topping, so use the real thing, or a dairy-free version such as the one below (note that I have no affiliation with the Daiya brand, other than that I like it (it’s tasty and soy-free) and it is readily available and reasonably priced at the supermarket.

You could also go against the grain–or, more accurately, the dairy–and omit it altogether. Purists will balk, but purists will object to a meatless version of the recipe anyway, so do what you like :).

Oyster Crackers: Oyster crackers are another traditional topping.

Considering the crackers get crumbled into bits, it is straightforward to swap in something else in their place, though, such as gluten-free cracker crumbs or gluten-free panko, or even some finely chopped toasted nuts (I realize that these suggestions will likely be considered heretical by traditionalists, but hey, they taste great, and it’s your kitchen!).

Green Onions:Thinly sliced green onions are reliable for adding color and fresh flavor to your bowl.

Make Ahead Options

My last point of order is this: many Cincinnati chili recipes include instructions that the chili (sauce) mixture must be made at least one day ahead of time before eating.

Phooey.

Yes, the sauce tastes even better on day two (as do most such sauces), but it tastes pretty notable on day one, too. Considering I usually need dinner for tonight, not tomorrow, and that most of you do, too, I suggest making a double batch for two nights’ worth of meals (or freeze the second half). You’ll thank yourself both sooner and later.

FAQ

Can I use regular spaghetti in place of the chickpea flour spaghetti?Yes! I use chickpea flour spaghetti to make the dish grain-free, gluten-free, and higher in protein. But feel free to use the type of spaghetti that suits your needs (gluten-free, regular, whole grain, etc) and preferences.

More Lentil Recipes You’ll Love:

• Vegan Ground Beef
• Vegan Lentil Taco Meat
• Lentil Kefta
• Reliable Lentil Loaf
• 3-Ingredient Tomato Lentil Soup {vegan, high-protein, oil-free}
• Grain-Free Red Lentil Granola {vegan}
• Moroccan Lentils & Roasted Carrots {vegan, high-protein}
• 3-Ingredient Carrot & Red Lentil Soup {vegan, oil-free}