Wacky Cincinnati Chili (Slow Cooker)
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 331.7
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 135.0 mg
- Total Carbs: 61.2 g
- Dietary Fiber: 8.4 g
- Protein: 16.8 g
View full nutritional breakdown of Wacky Cincinnati Chili (Slow Cooker) calories by ingredient
Introduction
Cincinnati chili is similar to a regular meaty chili except it has spices that you see more in pumpkin pie than in an all-American stew. Recipe by Kathy Hester from Vegan Slow Cooking for Two or Just You Cincinnati chili is similar to a regular meaty chili except it has spices that you see more in pumpkin pie than in an all-American stew. Recipe by Kathy Hester from Vegan Slow Cooking for Two or Just YouNumber of Servings: 3
Ingredients
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Oil-free option*, soy-free option**, gluten-free option***
FOR THE MORNING INGREDIENTS:
3/4 cup (144 g) dry black beluga lentils (You can sub in other lentils; the chili just won’t be as dark.)
1 1/2 cups (355 ml) water
2 cloves garlic, minced
1/2 cup (55 g) ground vegan crumbles, either store-bought or Make-Your-Own Gluten Crumbles (page 18) or use 1/2 cup (87 g) cooked quinoa for soy-free** and gluten-free***
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon ground hot pepper, such as chipotle
1/8 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon cocoa powder
Pinch ground allspice
Ground hot pepper of choice, to taste, optional
FOR THE EVENING INGREDIENTS:
1 1/2 cups (270 g) diced tomatoes
Dash freshly ground nutmeg
Salt, to taste
2 to 3 cups (270 to 405 g) cooked pasta, for serving (***use gluten-free)
Traditional toppings, all optional: shredded vegan cheese (*omit for oil free), chopped onions, and cooked kidney beans
Tips
Traditionally, it’s a meat chili that has kidney beans as an optional topping, as well as shredded cheese and onions. Then, oddly enough, it’s served over pasta.
Find more of Kathy Hester's recipes at her blog, Healthy Slow Cooking
Photo credit: Kate Lewis
Directions
In the morning: Add all the morning ingredients to the slow cooker. Cook for 7 to 9 hours on low.
Thirty minutes before serving: Add tomatoes and nutmeg, taste, add salt, and adjust other seasonings as needed. Turn to high and cook 30 minutes more to incorporate the tomatoes into the chili.
Remove bay leaf before serving. Serve over cooked pasta and top with your choice of toppings.
YIELD: about 3 cups (580 g)
Serving Size: 1 cup
Thirty minutes before serving: Add tomatoes and nutmeg, taste, add salt, and adjust other seasonings as needed. Turn to high and cook 30 minutes more to incorporate the tomatoes into the chili.
Remove bay leaf before serving. Serve over cooked pasta and top with your choice of toppings.
YIELD: about 3 cups (580 g)
Serving Size: 1 cup
Member Ratings For This Recipe
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NONNAOF2
I made this the day after Christmas, we were going to be gone and I didn't want to think about making dinner when we got home . It was a hit with everyone! I had most of the ingredients except for the crumbles, so I used freshly ground chicken breast instead to make it even more full of protein! - 12/27/13
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DEEEBEE
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WALSHSH
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SRIVERS1
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CD6913562
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