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Cincinnati Chili with Spaghetti

Change up your chili with chocolate

Cincinnati Chili with spaghetti

Michelle Riley/The HSUS

Serves 4

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Mexican chili powder
1 teaspoon cumin
1 teaspoon allspice
1/2 teaspoon cinnamon
2 teaspoons chili powder
1/2 teaspoon smoked paprika (optional)
1 bag of meat-free crumbles (for example, Boca crumbles)
2 ounces dark chocolate (about 4 squares)
1 can (12-14 ounces) plain crushed tomatoes (without basil or other seasonings)
Salt to taste
3 cups vegetable broth
One box spaghetti

Heat the olive oil and cook the onion, garlic, and spices for 5 minutes in a medium saucepan.

While this cooks, (optionally) place the crumbles in a food processor and pulse until the large chunks are broken up. Add the crumbles, chocolate, tomatoes, and vegetable broth to the pot and bring to a low boil.

Lower the heat and simmer slowly, uncovered, for about 40-60 minutes until the chili thickens. Stir frequently. Taste and add salt if needed.

Cook the spaghetti separately according to the package. Serve the chili over spaghetti.

Optional toppings: Non-dairy shredded cheese, chopped onions, or beans.


All figures are per serving (assumes four servings).

Calories: 606
Fat: 9 g
Carbs: 110 g
Fiber: 12 g
Sodium: 831 mg
Protein: 36 g

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