Go Back Email Link
–+ servings
Print Recipe
5 from 6 votes

Vegan Lentil Cincinnati Chili (HIgh-Protein, Grain-Free)

A hearty, delicious riff on Cincinnati Chili, made with red lentils in place of the  beef. It is easy, healthy, gluten-free, and high in protein, and grain-free (if you like), too!
Prep Time5 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 10 minutes
Cuisine: American
Servings: 4 main-dish servings
Author: Camilla

Ingredients

  • 1 tablespoon olive oil OR 3 tablespoon water
  • 1 medium-large onion chopped
  • 2 tablespoons chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons garlic powder
  • 1 teaspoon fine sea salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • freshly cracked black pepper
  • 2/3 cup split red lentils
  • 4 cups water
  • 1 15- ounce can tomato puree not crushed tomatoes or tomato sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon coconut palm sugar or brown sugar
  • 8 ounces chickpea spaghetti e.g., Banza or spaghetti of choice

Instructions

  • in a large saucepan, heat the oil (or water) over medium-high heat. Add the onion; cook and stir for 6 to 7 minutes until softened and beginning to brown.
  • Add the chili powder, cocoa powder, garlic powder, salt, cinnamon, allspice, cloves and pepper. Cook and stir for 1 minute.
  • Add the lentils and water to saucepan. Bring to a boil, then reduce heat to low and cook for 25 minutes.
  • Add the tomato puree, vinegar, and coconut sugar. Cook and stir for 20 to 30 minutes longer, stirring occasionally, until sauce is thickened (add more water, as needed; the sauce should be soupy-thick, not stiff). Season to taste with more salt and pepper, as desired.
  • Meanwhile, cook the spaghetti until al dente according to package directions. Drain.
  • Divide spaghetti among 4 shallow bowls, top with chili, and top with any and all toppings, as desired.

Notes

Storage: Store the leftover chili in an airtight container in the refrigerator for 5 days or the freezer for up to 6 months.
Note: Calories were calculated using chickpea spaghetti and without added toppings (as they are optional).

Nutrition

Serving: 1/4 of recipe | Calories: 384kcal | Carbohydrates: 65g | Protein: 23g | Fat: 7.7g | Saturated Fat: 0.6g | Sodium: 586mg | Fiber: 17g | Sugar: 15.7g