Cincinnati Vegetarian Chili recipe
Vegetarian Chili with a touch of cinnamon
Servings: 8
Calories: 168kcal
Ingredients
- 1 medium-to-large onion chopped
- 2 cloves garlic minced
- 4 tablespoons olive oil
- ¼ teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 teaspoon cinnamon This is the ingredient that makes it "Cincinnati."
- ⅛ to ¼ teaspoon Red Hot sauce
- ⅛ teaspoon red pepper flakes
- 2 cans 15-oz tomato sauce
- 2 cans 15-oz diced tomatoes
- 1 can chili beans
- 3 cans black beans rinsed—okay to substitute kidney beans or white beans
- 16 ounces Boca Burger Crumbles
Instructions
- Fry the onions, garlic and spices in olive oil until onion is transparent. (I use a Dutch Oven to make my chili.)
- Add tomato sauce and tomatoes.
- Stir in vegetarian crumbles. (If you prefer a meat chili, you can substitute 2 pounds of cooked and crumbled ground beef for the veggie crumbles.)
- Add the beans.
- Stir to combine and heat on medium until everything is hot and bubbly.
- Serve with shredded cheddar cheese, a dollop of fat-free sour cream, and taco chips, crackers or bread.
Nutrition
Serving: 1.5cups | Calories: 168kcal | Carbohydrates: 9g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 345mg | Potassium: 218mg | Fiber: 3g | Sugar: 1g | Vitamin A: 343IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg