Fueled by Carrots

Running strong and plant powered

Vegan Cincinnati Chili

vegan cincinnati chiliVegan 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.



Vegan Cincinatti Chili


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!


  1. Deborah @ Confessions of a mother runner

    I love using lentils in pasta too! Thanks for linking up
    Deborah @ Confessions of a mother runner recently posted…Overnight Berry French Toast BakeMy Profile

  2. Sarah

    My girls might be more up for chili nights with the addition of noodles! Thank you for sharing and linking up with us for Meatless Monday!


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