Vegan Cincinnati Chili

Ingredients

• 1 cup raw walnuts
• 1 cup TVP
• 1 cup water (For hydrating the TVP)
• 1 no-chicken bouillon cube (For hydrating the TVP; plant-based bouillon)
• 1 tbsp molasses (For hydrating the TVP)
• 1 tsp vegan gluten-free Worcestershire sauce
• 16 oz Bella mushrooms (Diced)
• 1 onion (Large, diced; use 1 cup to cook with, with the remainder for topping)
• 3 cloves fresh garlic (Minced)
• 24 oz tomato sauce
• 0.3333 cup chili powder
• 1 tbsp tamari
• 2.5 tsp cumin
• 2.5 tsp cinnamon
• 2 tsp paprika
• 1.5 tsp red pepper flakes
• 0.5 tsp allspice
• 0.5 tsp cloves
• 1 tsp Dutch-process cocoa powder (Optional)
• 2 bay leaves
• 2 cups no-chicken broth (Plant-based broth)
• salt (To taste)
• black pepper (To taste)
• 1 tsp oil (For heating the pot)
• spaghetti (Optional serving base; quantity not specified)
• shredded cheese (Optional topping; the author used vegan sliced cheese, grated)
• kidney beans (Optional topping)
• oyster crackers (Optional topping; author says they are necessary)
• french fries (Optional serving base for a six-way variation)

Steps

1. 1

   Hydrate the TVP by combining it with the measured water, bouillon cube, and molasses. Let it stand for 10–15 minutes, then press out any residual liquid if present.

2. 2

   Pulse the walnuts in a food processor until the pieces are consistently small, about the size of peppercorns. Stop before they become powder or nut butter.

3. 3

   Heat a pot over medium-high heat with 1 teaspoon oil.

4. 4

   Add the diced mushrooms to the pot. Cook until they soften, cook down, and release liquid.

5. 5

   Add 1 cup of the diced onion. Cook for several minutes, until translucent.

6. 6

   Mix in the chopped walnuts, minced garlic, hydrated TVP, and seasonings, leaving out the bay leaves. Stir to coat and let the spices toast briefly.

7. 7

   Add the tomato sauce, no-chicken broth, and bay leaves. Bring the chili to a boil.

8. 8

   Reduce the heat to low and cover the pot. Cook for 20–30 minutes or longer, stirring often to build the flavors.

9. 9

   Taste and adjust with salt and black pepper as needed. Serve over spaghetti or french fries, with any desired toppings such as the remaining diced onion, shredded cheese, kidney beans, or oyster crackers.

Notes

The source does not give a serving yield or a quantity for toppings or serving bases; servings are estimated. Topping suggestions include spaghetti, chili (for a two-way), onion (three-way), shredded cheese (four-way), kidney beans (five-way), oyster crackers, or french fries. The author specifically says beans are not necessary. For the cheese topping, the author used Violife/Follow Your Heart sliced vegan cheese and grated it. The recipe does not specify spaghetti or fry preparation.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• gluten-free
• stovetop
• chili
• American