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Skyline Lentil Chili

Rated as 5 out of 5 Stars

"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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1 h 35 m servings 77
Original recipe yields 10 servings


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  1. 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.
  2. 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.
  3. 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

Per Serving: 77 calories; 2.9 12.1 2.3 0 658 Full nutrition

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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, a...