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VEGETARIAN CROCK POT CINCINNATI-STYLE CHILI

Do you love Cincinnati-Style Chili?  Or, maybe, like my husband, you had never heard of it.  I was in the “what?” camp until college when my roommate was from Ohio.  One weekend she invited me to go visit her family with her and, while there, we stopped at the Famous Skyline Chili.  I was hooked!

The traditional version is made with beef (beans only being an optional topping).  I decided to make a vegetarian version to lighten the dish up a little bit.  The 15-bean mixture works perfectly for the transition.  The smaller beans break-down in the cooking process creating a meat-y texture.  The whole meal ends up very satisfying, but low calorie at the same time.

So we have mixed things up a bit by swapping the beef for beans, but Cincinnati Chili is generally served by “ways”.  Ways being, how many toppings you have.  Generally they go:

  • Plain (as it sounds)
  • 3-way=chili, cheese and spaghetti
  • 4-way=3-way add onions
  • 5-way=4-way add beans
  • 7 way=5-way add green peppers and tomatoes

My favorite “way” for this Vegetarian Crock Pot Cincinnati-Style Chili is: Serve over spaghetti, topped with cheese, hot sauce and oyster crackers.  But, there are your options, go crazy, or invent your own.  Tell me what “way” you prefer!

VEGETARIAN CROCK POT CINCINNATI-STYLE CHILI

Ingredients

  • 15 bean soup mix buy any flavor, you won't be using the seasoning packet
  • 8 c vegetable broth
  • 1/2 onion chopped
  • 3 T Worcestershire Sauce
  • 2 T red wine vinegar
  • 2 T chili powder
  • 1 T cocoa powder
  • 2 t cinnamon
  • 1/4 t nutmeg
  • 2 t cumin
  • 1/2 t blk pepper
  • 1/2 t cayenne
  • 1 can diced tomatoes with green chiles

Optional to serve

  • cooked spagehtti
  • diced tomatoes
  • shredded cheddar
  • diced peppers
  • diced onions
  • oyster crackers
  • hot sauce

Instructions

  1. Rinse the beans. Sort through to check for stray rocks/stems, etc (there is no need to pre-soak for this recipe). Add to the crock pot along with the vegetable broth, onion, Worcestershire sauce, chili powder, cocoa powder, cinnamon, nutmeg, cumin, pepper and cayenne.

  2. Cook on high for 5 hours. Add red wine vinegar and the diced tomatoes with green chilies and cook for 30 minutes more.
  3. Serve alone or atop spaghetti topped with shredded cheese, diced tomatoes, diced pepper, diced onions, hot sauce and/or oyster crackers.

Recipe Notes

To keep this dish Vegetarian, be sure to check your Worcestershire Sauce as many contain anchovies.

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