Vegan Cincinnati Chili Spaghetti Recipe

I just whipped up this vegan Cincinnati Chili Spaghetti and it was seriously one wild ride of flavors—like, the mix of spicy, tangy, and sweet totally turned an average dinner into a fun, heartwarming adventure even though I kinda messed up a bit along the way.

My Vegan Cincinnati Chili Spaghetti is hearty and nutritious. I love how olive oil, finely chopped onion and garlic combine with vegan ground meat substitute, tomato paste and diced tomatoes to create robust flavor.

I think spices like chili powder and cumin perfectly balance this dish for a healthy dinner.

Ingredients

• 8 oz spaghetti: This starter ingredient is loaded with carbohydrates for energy and a filling base.
• 1 lb vegan ground meat substitute: Provides protein while keeping the dish meatless and heart healthy.
• 1 can diced tomatoes: They add natural sweetness, vitamins and a light tang that balances those spices.
• 2 tbsp tomato paste: This thick paste boosts flavor intensity and gives the sauce a rich color.
• 1 tbsp olive oil: A healthy fat that melds the flavors together and aids in softening the onions.
• 1 tbsp apple cider vinegar: Introduces tangy brightness that enlivens the entire dish.

Ingredient Quantities

• 8 oz spaghetti
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 lb vegan ground meat substitute
• 2 tbsp tomato paste
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 cup water
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp cocoa powder
• 1 tbsp apple cider vinegar
• 1 bay leaf
• Salt and pepper to taste

How to Make this

1. Boil the 8 oz spaghetti in a large pot of salted water until its al dente then drain and set aside

2. Heat 1 tbsp olive oil in a large pot over medium heat and add the finely chopped onion and minced garlic until they start to soften

3. Stir in the 1 lb vegan ground meat substitute and cook it until its browned on all sides

4. Mix in 2 tbsp tomato paste and let it cook for about a minute

5. Add the 14 oz can of diced tomatoes to the pot

6. Pour in 1 cup vegetable broth and 1 cup water, then add 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1/4 tsp ground cloves, and 1/4 tsp cocoa powder

7. Stir in 1 tbsp apple cider vinegar along with the bay leaf, and season with salt and pepper to taste

8. Bring the mixture to a simmer and let it cook for about 15 minutes, stirring occasionally

9. Stir in the cooked spaghetti until its well combined with the chili sauce

10. Taste and adjust seasonings if needed then serve hot and enjoy your hearty Vegan Cincinnati Chili Spaghetti

Equipment Needed

1. Large pot – You’ll need one to boil your spaghetti and then use it for simmering up the chili sauce.
2. Strainer – Important for draining the spaghetti when it’s al dente.
3. Cutting board – For chopping up the onion and mincing the garlic.
4. Knife – Essential for finely dicing the onion and garlic before they hit the pot.
5. Measuring cups and spoons – Accurate measurements keep the flavors balanced, especially with all those spices.
6. Wooden spoon or spatula – Handy for stirring the sauce so it cooks evenly.
7. Can opener – Used to open the can of diced tomatoes without any fuss.
8. Stove – Needed to heat the pot and get the ingredients cooking.

FAQ

• What does Vegan Cincinnati Chili Spaghetti taste like? It’s got a rich, tangy flavor with a kick from the chili spices and a bit of sweetness from the tomatoes. The spiced aroma from the cumin and cinnamon makes it really unique.
• Can I make this recipe gluten-free? Sure, you can swap the regular spaghetti with any gluten-free pasta of your choice without a problem.
• How spicy is the dish? Its spiciness is moderate, but if you’re not into too much heat, you can always lessen the chili powder a bit.
• Can I prepare this in advance? Yes, this dish actually tastes even better the next day after the flavors have melded. Just keep it stored in an airtight container.
• What makes this recipe different from traditional Cincinnati chili? The key difference is using vegan ground meat and a mix of warm spices like allspice and cloves, which still brings out that signature Cincinnati chili flavor in a plant-based way.

Vegan Cincinnati Chili Spaghetti Recipe Substitutions and Variations

• 8 oz spaghetti: You can try using gluten-free spaghetti or any rice-based pasta if you want a lower gluten option. Some people even use zucchini noodles if they’re looking for something a bit lighter.
• 1 tbsp olive oil: If you’re out of olive oil, coconut oil or avocado oil works pretty well. They bring a similar texture though the taste might be slightly different.
• 1 lb vegan ground meat substitute: Instead of using the pre-made vegan meat, you could use crumbled firm tofu or even mashed lentils. They give a similar hearty feel to the dish with a bit of extra texture.
• 1 cup vegetable broth: If you dont have vegetable broth on hand, you can use water tossed with a veggie bouillon cube. This simple swap still gives plenty of flavor.

Pro Tips

1. Make sure you dont overcrowd the pan when browning the vegan meat substitute because if you do its more likely to steam than get a good sear, which really brings out the flavor; you might even wanna season the meat a little before you cook it to amp up the taste.

2. For an extra flavor kick, try toasting your spices (especially the cumin and chili powder) in the pot for a minute before adding the liquids, but keep an eye on it cause they can burn really quick and then you’ll get a bitter taste.

3. When you mix in the spaghetti at the end, do it gently so it holds its shape without turning mushy; also, cooking the pasta separately and then combining it with the sauce ensures everything is evenly cooked and flavorful.