Black Bean Cincinnati Chili

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
★★★★★
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This Black Bean Cincinnati Chili puts a delightful spin on the classic midwestern dish. It’s a hearty, vegetarian-friendly bowl of comfort with a kick of unique spices. Perfect for a cozy night in!

Ingredients for Black Bean Cincinnati Chili

Olive oil is used to sauté our aromatics, giving the base a lush, rich start. The onion and garlic form the foundation of flavor, releasing sweetness and aroma as they cook. Chili powder, cocoa powder, cinnamon, cumin, allspice, and cayenne pepper create a distinctive spice blend that defines Cincinnati chili. Black beans offer protein and heartiness, making this a satisfying meal. Crushed tomatoes and tomato paste provide a rich, tangy base. Worcestershire sauce and apple cider vinegar add complexity and depth. Brown sugar balances the spices with a touch of sweetness. Vegetable broth ensures the chili is the right consistency, tying all the flavors together.

Tips & Tricks

  • If you prefer a thicker chili, let it simmer uncovered for the last 10 minutes.
  • For a smoky twist, add a dash of smoked paprika.
  • Rinse the black beans thoroughly to remove excess sodium and improve texture.

Serving Suggestions

This chili is traditionally served over a bed of cooked spaghetti. For a complete meal, consider pairing with a crisp green salad tossed in a light vinaigrette. A side of cornbread or garlic bread can also complement the dish wonderfully.

Frequently Asked Questions

Can I use a different type of bean?
Absolutely! Kidney beans or pinto beans work well as substitutes.
How can I make this chili spicier?
Add more cayenne pepper or include a diced jalapeño with the onions and garlic.
Can I freeze leftovers?
Yes, this chili freezes beautifully. Just store it in an airtight container for up to 3 months.

Black Bean Cincinnati Chili Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it shimmers, add the chopped onion and minced garlic. Stir them around until the onion becomes translucent, which should take about 5 minutes. This step builds the flavor base for the chili.

Next, stir in the chili powder, cocoa powder, cinnamon, cumin, allspice, and cayenne pepper. Let them cook for about a minute. You’ll notice the spices releasing their aromas, a sign that their flavors are blossoming.

Add the black beans, crushed tomatoes, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar, and vegetable broth. Stir everything together until well mixed. This is where the chili starts to come together.

Bring the pot to a simmer, then reduce the heat to low. Cover the pot and let it cook for 30 minutes, stirring occasionally. This melds the flavors beautifully while thickening the chili.

Once the chili has simmered, give it a taste. Season with salt and pepper to your liking. Serve it over cooked spaghetti for an authentic Cincinnati touch. Top with shredded cheddar cheese, chopped onions, and oyster crackers if you like.

Why You'll Love This Recipe

  • Vegetarian twist on a classic favorite.
  • Rich flavor with a surprising hint of cocoa.
  • Quick and simple to prepare, perfect for weeknights.
  • Versatile toppings for personalized flair.

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)

Step-by-step 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.

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