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Cinncinnati Vegan Chili

What you need: 

2 cups black beans and 2 cups kidney (canned or cooked)
4 cloves garlic, minced
8 oz tempeh, thawed and diced
1 large onion, diced
1 tblsp chili powder
1 teaspoon each paprika, ground cumin, ground
1 teaspoon (or to taste) ground cayenne
1/2 teaspoon each ground cinnamon,
large can of tomato sauce

What you do: 

Saute the onions, garlic, and tempeh in a little oil or in a nonstick pan till onions are soft. Add spices, stir thoroughly. Add beans and tomato sauce. Simmer for about 30 minutes, stirring occasionally. Adjust salt and seasonings to taste. Serve with chopped scallions.
Optional: add 2 diced bell peppers with onions.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I'm coming up on a vegetarian potluck in my area, am anxious to try this recipe. Thanks to those who posted and chimed in with modifications.

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I need to try this too.....I used to LOVE Skyline Chili!
It does seem like the author left out some spices at the end

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I haven't tried this one yet, but it looks great!  I am originally from Cincinnati and I cannot WAIT to try this one out on my family!  Go XU!

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This is the best veg version of Cincinnati chili I've had yet. The 2nd time making it, I added 1/2 tsp of ground cloves, 1/2 tsp of allspice, and 1 tsp of chocolate. And then mixed in 2 tbsp of balsamic vinegar.

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