Skyline Lentil Chili
"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."
Added to shopping list. Go to shopping list.
Ingredients1 h 35 m servings 77
Original recipe yields 10 servings
- 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.
- 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.
Per Serving: 77 calories; 2.9 12.1 2.3 0 658 Full nutrition
ReviewsRead all reviews 1