Vegetarian Cincinnati Style Chili

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Vegetarian Cincinnati Style Chili

Today, we’re whipping up a wholesome and belly-warming recipe that’s perfect for the colder months. Our star of the show? Red Lentil Vegetarian Chili. But what makes this recipe extra special is that we’ve crafted it using quality ingredients from Aldi, the home of budget-friendly, yet high-quality groceries. Get ready for a flavor-packed experience that won’t break the bank!

Vegetarian Cincinnanti Style Chili
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Vegetarian Cincinnanti Style Chili

Course: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Pantry

  • 2 tsp Olive Oil

  • 4 Cups of Vegetable Broth

  • 2 tsp Worcestershire Sauce

  • 1 oz Bakers Chocolate

  • 1 Cup of Dry Red Lentils (It has to be the red ones)

  • Seasoning

  • 1 Bay Leaf

  • 4 tsp Chili Powder

  • 2 Tbsp Brown Sugar

  • 2 Tbsp Dried Oregano

  • 3 tsp Cinnamon

  • 2 tsp Allspice

  • 2 tsp Paprika

  • 1 tsp Ground Clove

  • 2 tsp Garlic Powder

  • 1 tsp Black Pepper

  • 2 tsp Pink Himalayan Salt

  • Vegetables

  • 4 tbsp of Fresh Minced Garlic (The jar kind works well too)

  • 1 Sweet Onion Diced (I prefer sweet onions but any onion will do just fine)

  • Canned Goods

  • 2 Cans of Red Kidney Beans

  • 1 6 oz Can of Tomato Paste

Directions

  • Heat oil in a large pot over medium heat. Once hot add the onions and cook until soft, about 3 minutes. Now add Garlic and cook for a few minutes, we just want it to get a little brown and fragrant, be sure to not burn the garlic – this is probably around 3 minutes.
  • Add all the seasonings to the pot. We want the spices to bloom in the heat on the bottom of the pan, it release the flavors and it should smell delicious. Stir it all together with the garlic and onions after a few minutes. You’ll be able to tell because of the smell!
  • Add the chocolate to melt and stir
  • Now stir in tomato paste, vinegar, and Worcestershire sauce, mix well.
  • Bring to a boil and add the red lentils and reduce to a simmer.
  • Cover the pot and let it cook for around 20 minutes or so. Make sure it doesn’t get too thick.
  • Stir frequently.and scrap any browned spices off the pot bottom – it’s where the flavor lives.
  • Serve in bowls with spaghetti and shredded cheddar cheese on top. Diced white onion is a good topping option.
  • Don’t forget hot sauce and oyster crackers! It’s the best part!