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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
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Wacky Cincinnati Chili (Slow Cooker)

Submitted by: GUEST_CHEF
Wacky Cincinnati Chili (Slow Cooker)

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 You
Number of Servings: 3

Ingredients

    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 wonít 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, itís a meat chili that has kidney beans as an optional topping, as well as shredded cheese and onions. Then, oddly enough, itís 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






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    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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  • 0 of 1 people found this review helpful
    Might try this but with tofu instead, no matter how much I try it I just don't like beans or lentils - 1/7/14

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  • DH and I LOVE Skyline's Cincinnati chili! Whenever we are in or around Cincinnati, we go for it. A suggestion...more grated Cheddar is needed on top. - 12/27/13

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  • 0 of 2 people found this review helpful
    I am definitely going to try this and will use Quinoa. Thank You. - 12/27/13

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  • 0 of 4 people found this review helpful
    Going to try it. - 12/27/13

    Was this review helpful?   yes  No