Go Back
Vegetarian Cincinnati Lentil Chili
Andre Lewis

Vegetarian Cincinnati Lentil Chili

Brown lentils take the cinnamon, cocoa and allspice profile surprisingly well while keeping this version firmly in chili territory. Mash a third of them once tender to mimic Cincinnati's close texture. The sauce should pour, not sit in a mound.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 cup finely diced yellow onion
  • 3 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 tbsp unsweetened cocoa powder
  • 1 1/2 cups dry brown lentils rinsed
  • 15 oz canned tomato sauce
  • 5 cups low-sodium vegetable broth
  • 1 1/2 tsp kosher salt
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat the oil in a Dutch oven over medium heat and cook the onion for 6 minutes until soft.
  2. Stir in the garlic, chili powder, cumin, cinnamon, allspice and cocoa for 30 seconds.
  3. Add the lentils, tomato sauce, broth and salt and bring the mixture to a boil.
  4. Reduce the heat and simmer partly covered for 40 to 45 minutes until the lentils are tender, then mash about one-third of them.
  5. Stir in the vinegar and add 1/2 cup water if needed to reach a loose, spoonable consistency.