Black Bean Cincinnati Chili

A unique twist on the classic Cincinnati chili, this vegetarian version incorporates black beans and a blend of warming spices for a hearty and flavorful meal. Perfect for those seeking a meatless alternative with the same comforting taste.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon cocoa powder

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon ground allspice

1/2 teaspoon cayenne pepper

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) crushed tomatoes

1 can (6 oz) tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

2 cups vegetable broth

Salt and pepper to taste

Cooked spaghetti for serving

Shredded cheddar cheese for topping (optional)

Chopped onions for topping (optional)

Oyster crackers for topping (optional)

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add the chopped onion and minced garlic, sauté until the onion becomes translucent.

3. Stir in chili powder, cocoa powder, cinnamon, cumin, allspice, and cayenne pepper, cook for 1 minute.

4. Add black beans, crushed tomatoes, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar, and vegetable broth, mix well.

5. Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.

6. Taste and season with salt and pepper as needed.

7. Serve over cooked spaghetti, topped with shredded cheddar cheese, chopped onions, and oyster crackers if desired.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.