#I also add about a quarter cup of shredded cheese into mine most times
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This is so very close to my tried and true gluten-free biscuit recipe. So I can say for sure to any of my gluten-free witches out there, you can definitely sub Bob's Redmill 1 for 1 in for the rego flour in this and it will work perfectly.
Rosemary Drop Biscuits
Every year, I put together a spread for each of the equinoxes and solstices. This is the first recipe in a new series for this year's Spring Equinox. My focuses for the meal are growth, prosperity, peace, happiness, and celebration. You’ll see that reflected in all of these recipes.
I’m publishing this recipe first, because I’ll be making it first. Anytime I make a big meal, I like to do my baking ahead of time to save space and ensure it’s done at the same time as the meal. But also, I find it’s a great opportunity to prime the kitchen for cooking in quantity. The goal is to cleanse and prepare the area without scouring the energy, something I use rosemary for frequently in a variety of ways.
This recipe is ultra-simple and comes together within half an hour. I suggest making it right before you cook the rest of your meal, but you can make it earlier in the day or even the day before.
Ingredients:
2 c All-Purpose Flour
1 T Baking Powder
1 t Salt
1 T Dried Rosemary
1/2 c Butter, cold
3/4 to 1 c Milk
2 T Butter, melted (optional)
Instructions:
Preheat the over to 450 degrees F.
In a large mixing bowl, whisk together the flour, baking powder, salt, and rosemary.
Cut in the cold butter.
Add the milk slowly until just combined and the batter is thick and lumpy.
Drop about a quarter cup of batter at a time onto a prepared baking sheet.
Bake for 18 to 22 minutes or until golden.
Optionally, brush the warm biscuits with melted butter.
Recipe Notes:
There are a few methods to cut in the butter. You can grate it into the bowl, use a fork, or use a pastry cutter to do so. Be sure that the butter is very cold for this step. This is what gives the biscuits their flaky, buttery texture once baked.
These biscuits will keep for a few days in an air-tight container. They make excellent companions to leftover gravy!
Magic Notes:
Rosemary is one of those swiss army knife ingredients to me. It has a place in so many recipes and spells, and with good reason. Here, I’m leveraging the cleansing aspect for my Spring Equinox spread. I plan on making these biscuits first to prepare the kitchen for cooking the rest of the meal. This cleanses the air and oven of any lingering energy from other workings, leaving behind a relatively clean slate for me to work with.
I also like to make rosemary-based breads or rolls whenever my space needs a refresh. It’s a gentle cleanser that won’t scour away the cast-iron-like seasoning of the space. Rather, it sweeps away the excess and leaves the kitchen (and adjoining rooms) feeling light and fresh. Some cleansing rituals can be irritating to resident spirits; in my experience, this particular recipe is generally spirit-friendly…
…Especially if you plan on offering one to the spirits! These biscuits make excellent altar offerings. As mentioned above, I’ll be making these first for my spread. Part of that ritual is offering the first biscuit on my spirit work altar for my allies to enjoy. Invite them into the space to partake, and offer space in the kitchen while you cook the rest of the meal.
Consider the properties of the humble biscuit. Thick, flaky, absorbent. In a meal, they soak up rogue gravy and are slathered with butter and other rich deliciousness on the plate. I try to have a biscuit or roll in any large spread, because there’s always energy lost at the table. These biscuits serve the purpose of soaking up anything that escapes from other dishes so that the person enjoying the meal doesn’t miss out on any of the energy on offer.
After you make your biscuits, take time to clean your kitchen surfaces. Wipe away any rogue flour, sweep the floors, and give everything at least a quick once-over. Then, you’ll be ready to work on the rest of your meal — or go about your day, depending on when you make these.
If you enjoyed this recipe or like what I do, consider throwing a couple dollars in my tip jar, buying a recipe card, or commissioning me for a tarot reading or custom spell! All supporters will get exclusive access to all of my equinox recipes as they go up this week — plus access to my backlog of exclusive articles. Support helps me keep my bills paid, since this is currently my full-time gig.
All of these recipes will be sold as a recipe card bundle starting this Saturday (3/16), so stay tuned!
You can also check out this same post over on Ko-Fi:
#kitchen witchery#I am definitely putting rosemary in mine the next time that I make it#I also add about a quarter cup of shredded cheese into mine most times
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Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
I’ve had a few requests for Cincinnati chili over the years. Sometimes reader requests sit on my to-make list forever, even though I have every intention of making them. That was the case for vegan Cincinnati chili, not so much because I didn’t want to make it, as because I never had the real deal and wasn’t sure what exactly it was supposed to taste like.
Cincinnati Chili
Some of you might be asking what exactly is Cincinnati chili?
Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.
But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.
Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!
Green Plate Club
Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.
If you follow lots of vegan and vegetarian food blogs you might know Green Plate Club’s creator Kiersten from Oh My Veggies, a site that she started nearly ten years ago. I worked with Kiersten as a contributor for Oh My Veggies for a while before she sold the site and I left to devote my full attention to Connoisseurus Veg.
I’ve made many of Kiersten’s recipes over the years and can personally attest to the fact that they are excellent. Always delicious, easy to follow, and in the case of her recipes on Green Plate Club, nutritionist-approved!
If you struggle with meal planning, are newly vegan and looking for ideas, or just need some easy weeknight recipe ideas, definitely check out Green Plate Club. The plans are well put-together, designed to minimize food waste, and come complete with tips and shopping lists. Also, it’s the most affordable meal planning service I know of, with the plans costing just $6 a month, $15 a quarter or $50 a year.
Click here to check out Green Plate Club. And by the way, these are affiliate links, meaning I will earn a small commission (at no additional cost to you) if you sign up, BUT also know that I was totally ready to tell you guys about this service before I knew it even had an affiliate program, because I really do believe the recipes and plans are great!
So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!
How to Make Vegan Cincinnati Chili
This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!
Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.
Toast the spices for just a moment, then add some broth, lentils, tomato sauce, apple cider vinegar and a bay leaf. Bring the mixture to a boil and let everything simmer with the lid partially covering the pot until the sauce is thick and the lentils are tender.
When it’s done simmering you can season the chili with some salt and ladle it over your pasta. Traditional Cincinnati chili is topped with shredded cheese and onions. I just served mine with onion, but a shredded cheddar-style vegan cheese like those made by Violife or Daiya would be great with this dish.
Grab a fork and enjoy!
Cincinnati Chili Tips & FAQ
Leftover storage: If you have leftovers, I recommend storing the chili and pasta in separate containers. The chili can be heated up in a saucepan or in the microwave — it’ll thicken up as it sits, so you might need to add a splash of water. My favorite way to reheat pasta is by bringing a pot of water to a boil, adding the pasta and letting it boil for just a few seconds. Drain and serve.
Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.
My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.
Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 481 kcal
Ingredients
1 tablespoon olive oil (or any cooking oil you have on hand)
1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups low-sodium vegetable broth
1 8-ounce can tomato sauce
8 ounces dry brown lentils, rinsed
1 tablespoon apple cider vinegar
1 bay leaf
Salt and pepper, to taste
8 ounces dry whole wheat spaghetti, cooked according to package directions
Chopped onion and vegan shredded cheese, for serving
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for about 3 minutes, or until softened, stirring often. Add chili powder through cloves; stir to coat and cook for 1 minute, or until fragrant.
Add the broth, tomato sauce, lentils, vinegar, and bay leaf. Bring to boil, then reduce heat to medium-low. Simmer partially covered for 30 minutes, or until the lentils are tender but not falling apart, stirring frequently.
Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.
Nutrition Facts
Lentil Cincinnati Chili
Amount Per Serving
Calories 481 Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Saturated Fat 1g5%
Sodium 404mg17%
Potassium 993mg28%
Carbohydrates 86.4g29%
Fiber 20.5g82%
Sugar 5.2g6%
Protein 26.3g53%
Calcium 7mg1%
Iron 46mg256%
* Percent Daily Values are based on a 2000 calorie diet.
Sharing is caring!
from http://easyveganrecipes.info/lentil-cincinnati-chili/?utm_source=rss&utm_medium=rss&utm_campaign=lentil-cincinnati-chili from http://easyveganbreakfasts.blogspot.com/2020/04/lentil-cincinnati-chili.html
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Text
Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
I’ve had a few requests for Cincinnati chili over the years. Sometimes reader requests sit on my to-make list forever, even though I have every intention of making them. That was the case for vegan Cincinnati chili, not so much because I didn’t want to make it, as because I never had the real deal and wasn’t sure what exactly it was supposed to taste like.
Cincinnati Chili
Some of you might be asking what exactly is Cincinnati chili?
Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.
But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.
Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!
Green Plate Club
Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.
If you follow lots of vegan and vegetarian food blogs you might know Green Plate Club’s creator Kiersten from Oh My Veggies, a site that she started nearly ten years ago. I worked with Kiersten as a contributor for Oh My Veggies for a while before she sold the site and I left to devote my full attention to Connoisseurus Veg.
I’ve made many of Kiersten’s recipes over the years and can personally attest to the fact that they are excellent. Always delicious, easy to follow, and in the case of her recipes on Green Plate Club, nutritionist-approved!
If you struggle with meal planning, are newly vegan and looking for ideas, or just need some easy weeknight recipe ideas, definitely check out Green Plate Club. The plans are well put-together, designed to minimize food waste, and come complete with tips and shopping lists. Also, it’s the most affordable meal planning service I know of, with the plans costing just $6 a month, $15 a quarter or $50 a year.
Click here to check out Green Plate Club. And by the way, these are affiliate links, meaning I will earn a small commission (at no additional cost to you) if you sign up, BUT also know that I was totally ready to tell you guys about this service before I knew it even had an affiliate program, because I really do believe the recipes and plans are great!
So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!
How to Make Vegan Cincinnati Chili
This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!
Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.
Toast the spices for just a moment, then add some broth, lentils, tomato sauce, apple cider vinegar and a bay leaf. Bring the mixture to a boil and let everything simmer with the lid partially covering the pot until the sauce is thick and the lentils are tender.
When it’s done simmering you can season the chili with some salt and ladle it over your pasta. Traditional Cincinnati chili is topped with shredded cheese and onions. I just served mine with onion, but a shredded cheddar-style vegan cheese like those made by Violife or Daiya would be great with this dish.
Grab a fork and enjoy!
Cincinnati Chili Tips & FAQ
Leftover storage: If you have leftovers, I recommend storing the chili and pasta in separate containers. The chili can be heated up in a saucepan or in the microwave — it’ll thicken up as it sits, so you might need to add a splash of water. My favorite way to reheat pasta is by bringing a pot of water to a boil, adding the pasta and letting it boil for just a few seconds. Drain and serve.
Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.
My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.
Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 481 kcal
Ingredients
1 tablespoon olive oil (or any cooking oil you have on hand)
1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups low-sodium vegetable broth
1 8-ounce can tomato sauce
8 ounces dry brown lentils, rinsed
1 tablespoon apple cider vinegar
1 bay leaf
Salt and pepper, to taste
8 ounces dry whole wheat spaghetti, cooked according to package directions
Chopped onion and vegan shredded cheese, for serving
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for about 3 minutes, or until softened, stirring often. Add chili powder through cloves; stir to coat and cook for 1 minute, or until fragrant.
Add the broth, tomato sauce, lentils, vinegar, and bay leaf. Bring to boil, then reduce heat to medium-low. Simmer partially covered for 30 minutes, or until the lentils are tender but not falling apart, stirring frequently.
Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.
Nutrition Facts
Lentil Cincinnati Chili
Amount Per Serving
Calories 481 Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Saturated Fat 1g5%
Sodium 404mg17%
Potassium 993mg28%
Carbohydrates 86.4g29%
Fiber 20.5g82%
Sugar 5.2g6%
Protein 26.3g53%
Calcium 7mg1%
Iron 46mg256%
* Percent Daily Values are based on a 2000 calorie diet.
Sharing is caring!
from http://easyveganrecipes.info/lentil-cincinnati-chili/?utm_source=rss&utm_medium=rss&utm_campaign=lentil-cincinnati-chili
0 notes
Text
Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
I’ve had a few requests for Cincinnati chili over the years. Sometimes reader requests sit on my to-make list forever, even though I have every intention of making them. That was the case for vegan Cincinnati chili, not so much because I didn’t want to make it, as because I never had the real deal and wasn’t sure what exactly it was supposed to taste like.
Cincinnati Chili
Some of you might be asking what exactly is Cincinnati chili?
Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.
But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.
Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!
Green Plate Club
Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.
If you follow lots of vegan and vegetarian food blogs you might know Green Plate Club’s creator Kiersten from Oh My Veggies, a site that she started nearly ten years ago. I worked with Kiersten as a contributor for Oh My Veggies for a while before she sold the site and I left to devote my full attention to Connoisseurus Veg.
I’ve made many of Kiersten’s recipes over the years and can personally attest to the fact that they are excellent. Always delicious, easy to follow, and in the case of her recipes on Green Plate Club, nutritionist-approved!
If you struggle with meal planning, are newly vegan and looking for ideas, or just need some easy weeknight recipe ideas, definitely check out Green Plate Club. The plans are well put-together, designed to minimize food waste, and come complete with tips and shopping lists. Also, it’s the most affordable meal planning service I know of, with the plans costing just $6 a month, $15 a quarter or $50 a year.
Click here to check out Green Plate Club. And by the way, these are affiliate links, meaning I will earn a small commission (at no additional cost to you) if you sign up, BUT also know that I was totally ready to tell you guys about this service before I knew it even had an affiliate program, because I really do believe the recipes and plans are great!
So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!
How to Make Vegan Cincinnati Chili
This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!
Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.
Toast the spices for just a moment, then add some broth, lentils, tomato sauce, apple cider vinegar and a bay leaf. Bring the mixture to a boil and let everything simmer with the lid partially covering the pot until the sauce is thick and the lentils are tender.
When it’s done simmering you can season the chili with some salt and ladle it over your pasta. Traditional Cincinnati chili is topped with shredded cheese and onions. I just served mine with onion, but a shredded cheddar-style vegan cheese like those made by Violife or Daiya would be great with this dish.
Grab a fork and enjoy!
Cincinnati Chili Tips & FAQ
Leftover storage: If you have leftovers, I recommend storing the chili and pasta in separate containers. The chili can be heated up in a saucepan or in the microwave — it’ll thicken up as it sits, so you might need to add a splash of water. My favorite way to reheat pasta is by bringing a pot of water to a boil, adding the pasta and letting it boil for just a few seconds. Drain and serve.
Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.
My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.
Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 481 kcal
Ingredients
1 tablespoon olive oil (or any cooking oil you have on hand)
1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups low-sodium vegetable broth
1 8-ounce can tomato sauce
8 ounces dry brown lentils, rinsed
1 tablespoon apple cider vinegar
1 bay leaf
Salt and pepper, to taste
8 ounces dry whole wheat spaghetti, cooked according to package directions
Chopped onion and vegan shredded cheese, for serving
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for about 3 minutes, or until softened, stirring often. Add chili powder through cloves; stir to coat and cook for 1 minute, or until fragrant.
Add the broth, tomato sauce, lentils, vinegar, and bay leaf. Bring to boil, then reduce heat to medium-low. Simmer partially covered for 30 minutes, or until the lentils are tender but not falling apart, stirring frequently.
Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.
Nutrition Facts
Lentil Cincinnati Chili
Amount Per Serving
Calories 481 Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Saturated Fat 1g5%
Sodium 404mg17%
Potassium 993mg28%
Carbohydrates 86.4g29%
Fiber 20.5g82%
Sugar 5.2g6%
Protein 26.3g53%
Calcium 7mg1%
Iron 46mg256%
* Percent Daily Values are based on a 2000 calorie diet.
Sharing is caring!
from http://easyveganrecipes.info/lentil-cincinnati-chili/?utm_source=rss&utm_medium=rss&utm_campaign=lentil-cincinnati-chili from http://easyveganbreakfasts.blogspot.com/2020/03/lentil-cincinnati-chili.html
0 notes
Text
Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
I’ve had a few requests for Cincinnati chili over the years. Sometimes reader requests sit on my to-make list forever, even though I have every intention of making them. That was the case for vegan Cincinnati chili, not so much because I didn’t want to make it, as because I never had the real deal and wasn’t sure what exactly it was supposed to taste like.
Cincinnati Chili
Some of you might be asking what exactly is Cincinnati chili?
Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.
But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.
Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!
Green Plate Club
Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.
If you follow lots of vegan and vegetarian food blogs you might know Green Plate Club’s creator Kiersten from Oh My Veggies, a site that she started nearly ten years ago. I worked with Kiersten as a contributor for Oh My Veggies for a while before she sold the site and I left to devote my full attention to Connoisseurus Veg.
I’ve made many of Kiersten’s recipes over the years and can personally attest to the fact that they are excellent. Always delicious, easy to follow, and in the case of her recipes on Green Plate Club, nutritionist-approved!
If you struggle with meal planning, are newly vegan and looking for ideas, or just need some easy weeknight recipe ideas, definitely check out Green Plate Club. The plans are well put-together, designed to minimize food waste, and come complete with tips and shopping lists. Also, it’s the most affordable meal planning service I know of, with the plans costing just $6 a month, $15 a quarter or $50 a year.
Click here to check out Green Plate Club. And by the way, these are affiliate links, meaning I will earn a small commission (at no additional cost to you) if you sign up, BUT also know that I was totally ready to tell you guys about this service before I knew it even had an affiliate program, because I really do believe the recipes and plans are great!
So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!
How to Make Vegan Cincinnati Chili
This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!
Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.
Toast the spices for just a moment, then add some broth, lentils, tomato sauce, apple cider vinegar and a bay leaf. Bring the mixture to a boil and let everything simmer with the lid partially covering the pot until the sauce is thick and the lentils are tender.
When it’s done simmering you can season the chili with some salt and ladle it over your pasta. Traditional Cincinnati chili is topped with shredded cheese and onions. I just served mine with onion, but a shredded cheddar-style vegan cheese like those made by Violife or Daiya would be great with this dish.
Grab a fork and enjoy!
Cincinnati Chili Tips & FAQ
Leftover storage: If you have leftovers, I recommend storing the chili and pasta in separate containers. The chili can be heated up in a saucepan or in the microwave — it’ll thicken up as it sits, so you might need to add a splash of water. My favorite way to reheat pasta is by bringing a pot of water to a boil, adding the pasta and letting it boil for just a few seconds. Drain and serve.
Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.
My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.
Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 481 kcal
Ingredients
1 tablespoon olive oil (or any cooking oil you have on hand)
1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups low-sodium vegetable broth
1 8-ounce can tomato sauce
8 ounces dry brown lentils, rinsed
1 tablespoon apple cider vinegar
1 bay leaf
Salt and pepper, to taste
8 ounces dry whole wheat spaghetti, cooked according to package directions
Chopped onion and vegan shredded cheese, for serving
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for about 3 minutes, or until softened, stirring often. Add chili powder through cloves; stir to coat and cook for 1 minute, or until fragrant.
Add the broth, tomato sauce, lentils, vinegar, and bay leaf. Bring to boil, then reduce heat to medium-low. Simmer partially covered for 30 minutes, or until the lentils are tender but not falling apart, stirring frequently.
Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.
Nutrition Facts
Lentil Cincinnati Chili
Amount Per Serving
Calories 481 Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Saturated Fat 1g5%
Sodium 404mg17%
Potassium 993mg28%
Carbohydrates 86.4g29%
Fiber 20.5g82%
Sugar 5.2g6%
Protein 26.3g53%
Calcium 7mg1%
Iron 46mg256%
* Percent Daily Values are based on a 2000 calorie diet.
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Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
I’ve had a few requests for Cincinnati chili over the years. Sometimes reader requests sit on my to-make list forever, even though I have every intention of making them. That was the case for vegan Cincinnati chili, not so much because I didn’t want to make it, as because I never had the real deal and wasn’t sure what exactly it was supposed to taste like.
Cincinnati Chili
Some of you might be asking what exactly is Cincinnati chili?
Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.
But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.
Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!
Green Plate Club
Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.
If you follow lots of vegan and vegetarian food blogs you might know Green Plate Club’s creator Kiersten from Oh My Veggies, a site that she started nearly ten years ago. I worked with Kiersten as a contributor for Oh My Veggies for a while before she sold the site and I left to devote my full attention to Connoisseurus Veg.
I’ve made many of Kiersten’s recipes over the years and can personally attest to the fact that they are excellent. Always delicious, easy to follow, and in the case of her recipes on Green Plate Club, nutritionist-approved!
If you struggle with meal planning, are newly vegan and looking for ideas, or just need some easy weeknight recipe ideas, definitely check out Green Plate Club. The plans are well put-together, designed to minimize food waste, and come complete with tips and shopping lists. Also, it’s the most affordable meal planning service I know of, with the plans costing just $6 a month, $15 a quarter or $50 a year.
Click here to check out Green Plate Club. And by the way, these are affiliate links, meaning I will earn a small commission (at no additional cost to you) if you sign up, BUT also know that I was totally ready to tell you guys about this service before I knew it even had an affiliate program, because I really do believe the recipes and plans are great!
So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!
How to Make Vegan Cincinnati Chili
This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!
Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.
Toast the spices for just a moment, then add some broth, lentils, tomato sauce, apple cider vinegar and a bay leaf. Bring the mixture to a boil and let everything simmer with the lid partially covering the pot until the sauce is thick and the lentils are tender.
When it’s done simmering you can season the chili with some salt and ladle it over your pasta. Traditional Cincinnati chili is topped with shredded cheese and onions. I just served mine with onion, but a shredded cheddar-style vegan cheese like those made by Violife or Daiya would be great with this dish.
Grab a fork and enjoy!
Cincinnati Chili Tips & FAQ
Leftover storage: If you have leftovers, I recommend storing the chili and pasta in separate containers. The chili can be heated up in a saucepan or in the microwave — it’ll thicken up as it sits, so you might need to add a splash of water. My favorite way to reheat pasta is by bringing a pot of water to a boil, adding the pasta and letting it boil for just a few seconds. Drain and serve.
Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.
My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.
Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 481 kcal
Ingredients
1 tablespoon olive oil (or any cooking oil you have on hand)
1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups low-sodium vegetable broth
1 8-ounce can tomato sauce
8 ounces dry brown lentils, rinsed
1 tablespoon apple cider vinegar
1 bay leaf
Salt and pepper, to taste
8 ounces dry whole wheat spaghetti, cooked according to package directions
Chopped onion and vegan shredded cheese, for serving
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for about 3 minutes, or until softened, stirring often. Add chili powder through cloves; stir to coat and cook for 1 minute, or until fragrant.
Add the broth, tomato sauce, lentils, vinegar, and bay leaf. Bring to boil, then reduce heat to medium-low. Simmer partially covered for 30 minutes, or until the lentils are tender but not falling apart, stirring frequently.
Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.
Nutrition Facts
Lentil Cincinnati Chili
Amount Per Serving
Calories 481 Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Saturated Fat 1g5%
Sodium 404mg17%
Potassium 993mg28%
Carbohydrates 86.4g29%
Fiber 20.5g82%
Sugar 5.2g6%
Protein 26.3g53%
Calcium 7mg1%
Iron 46mg256%
* Percent Daily Values are based on a 2000 calorie diet.
Sharing is caring!
from http://easyveganrecipes.info/lentil-cincinnati-chili/ from http://easyveganbreakfasts.blogspot.com/2020/01/lentil-cincinnati-chili.html
0 notes
Text
Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
I’ve had a few requests for Cincinnati chili over the years. Sometimes reader requests sit on my to-make list forever, even though I have every intention of making them. That was the case for vegan Cincinnati chili, not so much because I didn’t want to make it, as because I never had the real deal and wasn’t sure what exactly it was supposed to taste like.
Cincinnati Chili
Some of you might be asking what exactly is Cincinnati chili?
Cincinnati chili is a normally meat-based chili that’s served over spaghetti. So it’s pretty different from your typical Tex-Mex chili recipes.
But also, it’s got some unusual seasonings going on, namely, cinnamon, allspice, and cocoa powder, in addition to those spices you’d normally find in chili, like cumin, paprika, and chili powder.
Could I successfully veganize this one without compromising those distinctive Cincinnati chili flavors? As luck would have it, I didn’t have to!
Green Plate Club
Enter Green Plate Club. Green Plate Club is a new meal planning service offering vegan and vegetarian plans.
If you follow lots of vegan and vegetarian food blogs you might know Green Plate Club’s creator Kiersten from Oh My Veggies, a site that she started nearly ten years ago. I worked with Kiersten as a contributor for Oh My Veggies for a while before she sold the site and I left to devote my full attention to Connoisseurus Veg.
I’ve made many of Kiersten’s recipes over the years and can personally attest to the fact that they are excellent. Always delicious, easy to follow, and in the case of her recipes on Green Plate Club, nutritionist-approved!
If you struggle with meal planning, are newly vegan and looking for ideas, or just need some easy weeknight recipe ideas, definitely check out Green Plate Club. The plans are well put-together, designed to minimize food waste, and come complete with tips and shopping lists. Also, it’s the most affordable meal planning service I know of, with the plans costing just $6 a month, $15 a quarter or $50 a year.
Click here to check out Green Plate Club. And by the way, these are affiliate links, meaning I will earn a small commission (at no additional cost to you) if you sign up, BUT also know that I was totally ready to tell you guys about this service before I knew it even had an affiliate program, because I really do believe the recipes and plans are great!
So when Kiersten invited me to share a recipe from Green Plate Club over here I immediately knew it had to be the Cincinnati chili. It did not disappoint!
How to Make Vegan Cincinnati Chili
This one is so easy and the prep work is minimal. Cook some spaghetti according to the package directions. And the only thing you need to chop is an onion. Woo-hoo!
Start by heating up some oil in a large pot, and then add that onion. Cook it for a few minutes to soften it up, and then add those spices we talked about.
Toast the spices for just a moment, then add some broth, lentils, tomato sauce, apple cider vinegar and a bay leaf. Bring the mixture to a boil and let everything simmer with the lid partially covering the pot until the sauce is thick and the lentils are tender.
When it’s done simmering you can season the chili with some salt and ladle it over your pasta. Traditional Cincinnati chili is topped with shredded cheese and onions. I just served mine with onion, but a shredded cheddar-style vegan cheese like those made by Violife or Daiya would be great with this dish.
Grab a fork and enjoy!
Cincinnati Chili Tips & FAQ
Leftover storage: If you have leftovers, I recommend storing the chili and pasta in separate containers. The chili can be heated up in a saucepan or in the microwave — it’ll thicken up as it sits, so you might need to add a splash of water. My favorite way to reheat pasta is by bringing a pot of water to a boil, adding the pasta and letting it boil for just a few seconds. Drain and serve.
Is this recipe gluten-free? It can be! Just substitute your favorite gluten-free pasta for the spaghetti.
My lentils have been simmering for a long time, but aren’t softening. What’s the deal? Usually this means they’re old, having either sat on the shelf at the store or in your pantry for a while.
Switch things up! Try serving the chili over a different pasta shape. I also suspect it would be awesome over a baked potato or on a Field Roast frankfurter.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Lentil Cincinnati Chili
Lentils stand in for meat in this flavor-packed vegan Cincinnati chili! Serve over pasta with a sprinkling of onion and optional vegan cheese shreds for a delicious meal that comes together in under an hour.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 481 kcal
Ingredients
1 tablespoon olive oil (or any cooking oil you have on hand)
1 medium yellow onion, chopped (reserve a few tablespoons for garnish, if desired)
1 tablespoon chili powder
1 tablespoon unsweetened cocoa powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 cups low-sodium vegetable broth
1 8-ounce can tomato sauce
8 ounces dry brown lentils, rinsed
1 tablespoon apple cider vinegar
1 bay leaf
Salt and pepper, to taste
8 ounces dry whole wheat spaghetti, cooked according to package directions
Chopped onion and vegan shredded cheese, for serving
Instructions
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook for about 3 minutes, or until softened, stirring often. Add chili powder through cloves; stir to coat and cook for 1 minute, or until fragrant.
Add the broth, tomato sauce, lentils, vinegar, and bay leaf. Bring to boil, then reduce heat to medium-low. Simmer partially covered for 30 minutes, or until the lentils are tender but not falling apart, stirring frequently.
Divide the spaghetti into four bowls and ladle the chili on top. Serve with cheese and onions, if desired.
Nutrition Facts
Lentil Cincinnati Chili
Amount Per Serving
Calories 481 Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Saturated Fat 1g5%
Sodium 404mg17%
Potassium 993mg28%
Carbohydrates 86.4g29%
Fiber 20.5g82%
Sugar 5.2g6%
Protein 26.3g53%
Calcium 7mg1%
Iron 46mg256%
* Percent Daily Values are based on a 2000 calorie diet.
Sharing is caring!
from http://easyveganrecipes.info/lentil-cincinnati-chili/
0 notes