Vegan Cincinnati Chili is my take on the dish made famous by Skyline Chili.
While I have never had Skyline Chili, I remember eating a similar concoction made by my grandfather. Basically, it’s a saucy chili with beans that you put over spaghetti noodles and top with cheddar cheese.
Instead of using meatless crumbles, I used lentils as a replacement for the ground beef. I also used a soy cheese in place of the cheddar to make it vegan.
1 onion, diced
3 cloves garlic, minced
olive oil for pan
1 jar marinara sauce
1 1/2 cups cooked lentils
1 15 oz can kidney beans, drained and rinsed
1/4 cup chili powder
1/4 tsp cinnamon
Whole wheat spaghetti noodles, cooked
Shredded plant based cheddar style cheese
Saute onions and garlic saucepan until tender. Add marinara, lentils, kidney beans, chili powder, and cinnamon. Stir to combine and simmer, stirring occasionally for 10-15 minutes.
Serve over spaghetti noodles and top with cheese.
I’m linking up with Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!