Serve chili over spaghetti and top with chopped onion, finely shredded Cheddar cheese, kidney beans, and Tabasco® sauce. I used to love Skyline Cincinnati-style chili. When I went vegetarian I came up with this Skyline lentil chili to give me that Skyline taste. I use green or black lentils as the protein where standard Cincinnati-style would use ground meat. Even though I've gone back to eating meat this is still my preferred way to get my Skyline fix.

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Seasoning Mix:
Lentil Chili:

Directions

Instructions Checklist
  • Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined.

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  • Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick.

  • Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.

Cook's Notes:

If you want this to be vegan, use vegan Worcestershire sauce cheese.

Note, if you're not familiar with Cincinnati-style chili - this is not regular chili. It is a sauce served over spaghetti (or as a dip with crackers or on bread), topped with Cheddar cheese.

Nutrition Facts

77 calories; protein 2.3g 5% DV; carbohydrates 12.1g 4% DV; fat 2.9g 5% DV; cholesterolmg; sodium 657.9mg 26% DV. Full Nutrition

Reviews (2)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/07/2020
This was amazing! I used yellow bell peppers so that they would go undetected by my kids, I also added a half cup of diced mushrooms. I used a tablespoon of cocoa instead of chocolate. My whole family ate it. I also made a vegan cheese sauce to put on top and used Banza chickpea spaghetti to make it gluten free. So delicious! Read More
(2)
Rating: 5 stars
03/04/2018
What a great recipe! The seasoning is amazing. The method leaves you with a lovely chili even though mine was pretty thick. I served it as written in the description with onions, kidney beans, and cheese then served it over spaghetti. I should have broken the spaghetti into pieces. Serving over long spaghetti seemed more like a ragù than a chili. Regardless, it was absolutely delicious. Thank you for the recipe. Read More
(1)