Lentil Cincinnati Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Cincinnati-style chili made with lentils instead of meat, served over spaghetti. Deeply spiced with chocolate, cinnamon, and warm spices. A satisfying vegan main course with authentic chili flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil ((or any cooking oil you have on hand))
- 1 medium yellow onion, (chopped (reserve a few tablespoons for garnish, if desired))
- 1 tablespoon chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 3 cups low-sodium vegetable broth
- 1 8-ounce can tomato sauce
- 8 ounces dry brown lentils, (rinsed)
- 1 tablespoon apple cider vinegar
- 1 bay leaf
- Salt and pepper, (to taste)
- 8 ounces dry whole wheat spaghetti, (cooked according to package directions)
- Chopped onion and (vegan shredded cheese, for serving)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 599mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1173mg
- Calcium
- 100mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 599MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.