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Vegetarian Cincinnati Chili

My Vegetarian Cincinnati Chili is full of protein, entirely vegan and gluten free. For real the best way to to have spicy food that is good for your body and soul.

Vegetarian Cincinnati Chili over pasta in a casserole dish.

While it’s getting colder here in the Netherlands, I’m all about soups like this Leek and Potato Soup or my Vegan Sweet Potato Soup with Kale.

These times I am also always up for hearty and flavorful chilis. Have you already enjoyed this Lentil Three Bean Chili?

If you haven’t tried that yet, you should. It’s so good.

This Vegetarian Cincinnati Chili is no exception and the new chili sensation here. The classic version isn’t plant based, or dairy free.

It’s made from beef and is garnished with lots of cheddar.

Fresh cilantro is used as garnish.

With my version you get a fresh and enticing makeover with a robust protein rich tempeh sauce as base.

Also, I made a spice mix just for this chili  to make sure all of you get the best flavor experience.

I tested this recipe a lot with different spices and amounts. Now the final result is mind blowing. Oh boy this stuff is dangerously good. Shall we?

Top view on a casserole dish with the Vegetarian Cincinnati Chili

Make my Vegetarian Cincinnati Chili

Get excited and make a drum roll for this Vegetarian Cincinnati Chili. It’s mouthwatering good, versatile, finger licking exciting, super easy.

Flavorful with my unique spice mix, comforting, incredibly satisfying, something you want to eat every day, shareable, just made for you, and entertaining.

Let’s get started making the tempeh sauce according the directions, but add extra bell pepper. Cook the whole mix for around 6 minutes.

Add beans, reserved bean liquid, cacao powder, and spice mix.

Cook for ten extra minutes. Now it’s up to you enjoy plain or served over pasta with bread. Just you want and like, enjoy!

Closeup on the Vegetarian Cincinnati Chili

Could it be any easier? I guess not. Super easy and so full of flavor thanks to the spice mix. The chili really comes to life from these flavors.

It means you will get the best experience when adding that mix. If you don’t do that mix, I can’t vouch for precise and accurate results.

I have to admit I made this 3 times this week because it turned out so amazing. That must mean something. Do you know that feeling if you eat something, make it and crave it again and again?

This is definitely something.

I served the Vegetarian Cincinnati Chili over pasta, enjoyed it plain, or with bread.

You can do everything with that. I can imagine it might be delicious on a pita or in a wrap, too.

Vegetarian Cincinnati Chili

Why we always crave comfort food

There is something about comfort food why we always crave pizza, mac and cheese, and the like. Of course these are the things we probably ate in your childhood so they were remarkable.

It’s all about things we grew up with, which is probably different for everyone.

It’s a connection between similar things that make you feel comfortable and food which leads to an satisfying feeling. But the important thing is it makes you feel good.

There is a reason why chocolate are always brightens up your mood.

On the other hand It might be the reason that when a bad day occurs, we are especially craving lots of ice cream or other sweet treats that make us feel great.

A fork lifting pasta out of the casserole dish.

Why eating spicy food is so much fun

Let’s have a fun talk about spicy food. I created the spice mix for this recipe for good reason, I know there is something about spices, so this blend is not only delicious and flavorful it will make you feel good.

While you are eating this, you won’t just recognize it’s delicious, satisfying. Seriously, it will make you feel comforting good.

This all happens thanks to one small power chemical compound, capsaicin. This is what gives all chilis the heat, and is in your chili powder.

Straight to that point when you eat something spicy your body gets a signal, which hits your tongue. Your brain registers a pain.

At the end, this action will release endorphins, which make you happy. See, that’s why you love spicy food so much!

Vegetarian Cincinnati Chili | #vegan #glutenfree #contentednesscooking #plantbased #dairyfree

Amazing things to do this fall

It’s getting colder and that means it’s time to drink a hot cacao or apple cider. I’m sure you have lots of fun things to do. If not, you can pick some apples, go for a hike, collect your fall leaves, take a drive with family, your loved one or friends in the country.

Just enjoy a peanut butter and jelly sandwich.Make an apple or pumpkin pie. Buy some Brussels sprouts from the farmer markets.

Oh yes those are always good. Make a warming Butternut Squash Soup, roast some veggies or better eat a warm slice of pumpkin bread fresh from the oven, yum.

Host your own thanksgiving potluck dinner with lots of good company. Just listen to the sound of of the leaves under your feet. It’s the special atmosphere which makes fall. And maybe it’s time to begin with your Christmas shopping.

Collage of two pictures of the Vegetarian Cincinnati Chili with recipe title text.

So many ideas. If you try this Vegetarian Cincinnati Chili give me a tag on Facebook or Instagram, take a picture say hello.

Happy fall and cooking, Florian.

Vegetarian Cincinnati Chili | #vegan #glutenfree #contentednesscooking #plantbased #dairyfree

Vegetarian Cincinnati Chili

Yield: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

My Vegetarian Cincinnati Chili is full of protein, entirely vegan and gluten free. For real the best way to to have spicy food that is good for your body and soul.

Ingredients

  • 1 bell pepper, diced
  • 1 15 oz can black beans, reserve 1/3 cup liquid
  • 1 Tbs cacao powder,
  • chili spice mix (2 Tbs chili powder, 2 tsp cinnamon, 4 tsp cumin, 1/4 tsp cloves)
  • salt, pepper to taste

Instructions

  1. Prepare the chili spice mix by combining all ingredients in a small bowl. Mix well.
  2. Making the tempeh sauce according the directions, but add extra bell pepper. Cook the whole mix for around 6 minutes.
  3. Add beans, reserved bean liquid, cacao powder, and spice mix.
  4. Cook for ten extra minutes. Enjoy plain or served over pasta with bread.
Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 406Total Fat: 20gSaturated Fat: 8.8gTrans Fat: 0gUnsaturated Fat: 9.2gCholesterol: 0mgSodium: 345mgCarbohydrates: 17gFiber: 6.2gSugar: 6.3gProtein: 40g
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