Hearty Cincinnati Chili (Vegetarian) made with lentils, mushrooms, and warm spices — cozy, rich, and full of flavor without the meat.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Let me start by saying… I didn’t “get” Cincinnati chili at first. The first time I had it, I was on a road trip with a friend, somewhere between tired, lost, and starving. We stopped at this old-school diner with fluorescent lights and cracked vinyl booths — you know the kind. I asked for the “chili special,” thinking I was getting, well, chili. Instead, the server brought me spaghetti topped with a sweet-smelling sauce and about a pound of shredded cheese. I actually blinked at it for a second. Chili… on pasta? What?!
But then I took a bite. And another. And another. And that’s when I got it — this wasn’t the kind of chili you drown nachos in. This was its own thing. It was weird, wonderful, and kind of addictive. The cinnamon, the hint of chocolate, the tangy tomato — it hit every comfort note.
Fast forward to now, years later, and I don’t eat much meat anymore. But I couldn’t let go of that memory, that strange mix of comfort and confusion that only Cincinnati chili brings. So, I made it my mission to recreate it — without the beef. And guess what? It worked. This Cincinnati Chili (Vegetarian) has the same deep, meaty flavor (thank you, mushrooms and lentils) and all that cozy Midwest energy I fell in love with in that greasy spoon. Honestly, if you close your eyes, you’d never know there isn’t a scrap of meat in it.
Why You’ll Love This Cincinnati Chili (Vegetarian) Recipe?
I could tell you it’s “rich in protein” or “healthy” — and yeah, it is — but that’s not why I love it.
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It’s weird in the best way. That cinnamon-and-clove combo sounds strange, but it’s magic. Trust me.
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It’s plant-based comfort food that doesn’t taste like compromise. You won’t miss the meat — not even a little.
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It freezes beautifully, which is great because this makes a big batch. I like to pretend I’ll save it, but I usually eat it all in a week.
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It’s flexible — you can make it a three-way, four-way, or five-way chili (more on that later).
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And honestly? It’s the kind of meal that makes the house smell so good, people wander into the kitchen just to “check on it.”
Ingredient Notes:
I’m not one for overcomplicating recipes, but a few ingredients here really make the difference.
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Mushrooms: These little guys are the reason no one misses the meat. When you chop them fine and cook them down, they give you that rich, umami depth that’s almost too convincing. I’ve fooled people — twice.
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Lentils: Go for brown or green lentils. They hold up better than red ones, which basically melt into soup.
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Tomato Paste: Toasting it adds a richness that makes the chili taste like it’s been simmering for hours (even if it hasn’t).
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Warm Spices: This is the heart of Cincinnati chili. Cinnamon, allspice, cloves — yeah, it sounds like dessert, but the combo works like magic.
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Vegan Worcestershire Sauce: Not all Worcestershire is vegan. Check your bottle or use soy sauce with a splash of vinegar.
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Chocolate: Optional, but come on. It’s the secret ingredient that ties everything together — it’s subtle, not sweet.
How To Make Cincinnati Chili (Vegetarian)?
Step 1: Chop like a pro (or pretend to).
Pulse your mushrooms in a food processor until they look like ground beef. Don’t overdo it — you’re making chili, not baby food.
Step 2: Toast your tomato paste.
This part always feels fancy, but really it’s just cooking the paste in a dry pot until it turns darker and smells deep and sweet. It’s the flavor foundation — don’t skip it.
Step 3: Build the flavor base.
Add your water, tomato sauce, onion, garlic, lentils, mushrooms, spices, and Worcestershire. Give it a good stir. It’ll look weirdly thick and messy at first — that’s okay. It’s supposed to.
Step 4: Let it simmer and do its thing.
This chili likes to take its time. Let it simmer for at least an hour, stirring occasionally. Your kitchen’s gonna smell like fall and nostalgia had a baby. Add water if it gets too thick before the lentils are cooked.
Step 5: Add the magic touches.
When the lentils are soft, stir in a splash of vinegar and that tiny square of chocolate. Taste it — it should be rich, tangy, and just a little mysterious.
Step 6: Blend it (a little).
Pulse an immersion blender a few times. You don’t want it smooth — just slightly thick and velvety.
Step 7: Serve and swoon.
Traditionally, Cincinnati chili is served over spaghetti. You can do that, or throw it on hot dogs, fries, or just a spoon. I won’t judge.
Want To Save This Recipe?
Storage Options:
Here’s the thing about this Cincinnati Chili (Vegetarian) — it’s one of those recipes that tastes better the next day. Store it in the fridge for up to a week, or freeze it for up to a year. To reheat, just add a splash of water and warm it gently on the stove.
Pro tip? Freeze it in single servings. You’ll thank yourself when you’re too tired to cook but still want something that tastes like effort.
Variations and Substitutions:
The fun part about chili is that it’s nearly impossible to mess up.
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Want more spice? Add chili flakes, smoked paprika, or a diced jalapeño.
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Vegan? It already is! Just keep an eye on your toppings.
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Low-carb? Skip the spaghetti and spoon it over roasted cauliflower or zucchini noodles.
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Love beans? Add a can of black beans or kidney beans. (I won’t tell Cincinnati purists.)
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No chocolate? Add a drizzle of maple syrup for that rich depth instead.
What to Serve with Cincinnati Chili (Vegetarian)?
This is where things get fun — Cincinnati chili has “ways,” and I swear it’s like a choose-your-own-adventure book for food lovers.
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3-Way: Chili + spaghetti + cheese.
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4-Way: Add beans or onions.
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5-Way: Add both.
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Or just do what I do — chili in a bowl, topped with a mountain of cheese and a handful of oyster crackers. Simple. Perfect.
Pair it with cornbread, a crisp salad, or honestly, just a big glass of something cold and fizzy.
Frequently Asked Questions:
Is it really Cincinnati chili if it’s vegetarian?
I mean, purists might argue, but the flavor says yes. It’s got the same depth and spice, just without the meat.
Can I make it in a slow cooker?
Totally. Dump everything in and cook on low for 6–8 hours. Come home to dinner ready and waiting.
Do I really need to add chocolate?
No, but you’ll miss it. It’s not dessert-level chocolatey — it just rounds everything out.
This Cincinnati Chili (Vegetarian) is my kind of comfort food — humble, hearty, and just a little weird (in the best way). It’s one of those dishes that warms you up twice: once when you’re cooking, and again when you sit down with a big bowl of it.
And maybe that’s why I love it so much. It reminds me of that diner — the smell of chili, the snow outside, the sheer joy of discovering something unexpectedly wonderful. So go ahead, make it your own. Top it your way, tweak the spices, experiment a little. That’s the fun of it.
And when you do, send me a note. I’d love to know if it fooled your meat-eating friends too.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cincinnati Chili (Vegetarian)
Ingredients
For the Chili:
- 16 oz sliced cremini mushrooms
- 1 6 oz can tomato paste
- 5 c water
- 1 8 oz can tomato sauce
- 1 large yellow onion minced (about 3 c)
- 6 cloves garlic minced
- 3 tbs chili powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- ¾ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp cayenne pepper
- 2 tsp kosher salt plus more to taste
- 2 tbs vegan Worcestershire sauce
- 1½ c brown or green lentils preferably French green lentils du Puy; do not use red lentils
- 1 tbs apple cider vinegar
- ½ oz chopped unsweetened chocolate optional
For Serving:
- Oyster crackers
- Finely shredded plant-based cheddar
- Minced yellow onion
- Hot cooked spaghetti
Instructions
Prepare the Mushrooms
- Place the mushrooms into a food processor and pulse in two batches until finely minced. Avoid over-processing to prevent a paste-like texture. Alternatively, mince them finely with a knife. Set aside.
Toast the Tomato Paste
- In a large, heavy-bottomed pot or Dutch oven, add the tomato paste to a dry pan over medium-high heat. Stir constantly with a wooden spoon until the paste darkens slightly and develops a rich, caramelized aroma—approximately 2–3 minutes.
Combine the Ingredients
- Slowly pour in the water, scraping the bottom to deglaze the pot. Add the tomato sauce, onion, garlic, chili powder, cumin, cinnamon, allspice, cloves, cayenne, salt, Worcestershire sauce, lentils, and minced mushrooms. Stir well to combine into a thick mixture.
Simmer the Chili
- Bring the mixture to a gentle simmer over medium-high heat, stirring frequently. Reduce the heat to low and continue to cook uncovered for 1–1½ hours, or until the lentils are tender but not mushy. Stir often to prevent sticking. If the liquid reduces too quickly before the lentils are cooked, add additional water as needed.
Add Final Ingredients
- Once the lentils have reached the desired tenderness, stir in the apple cider vinegar and unsweetened chocolate (if using). Allow the chili to rest for 10 minutes before tasting and adjusting seasoning with salt or spices as desired.
Blend for Texture
- Use an immersion blender to pulse the mixture lightly, just enough to break up some of the lentils and create a thicker, cohesive consistency. Do not fully purée.
Serve
- Serve the chili immediately over cooked spaghetti, hot dogs, or in a bowl. Garnish with shredded plant-based cheddar, minced onion, and oyster crackers as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
