chili

Vegan Cincinnati Pumpkin Chili

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I grew up in the south, so Cincinnati chili is not something I had ever even heard of until I was a teenager.

It seemed very odd to me to be topping pasta with chili and cheese, and I could not get behind this idea. That was until I was an adult and a friend served it to me. I HAD BEEN SO WRONG.

Not only does it work, but it’s delicious. I hate to admit it, but obviously we don’t know everything here in the south, because we didn’t know about this magic!

Also, don’t worry about the pumpkin in this Cincinnati chili recipe. It just makes it a little less acidic since we are using less tomato than usual. It adds a thickness we need, and along with the cauliflower and beans, makes for a super healthy and hearty chili!

So if you are from the south and have never had Cincinnati chili either, just do it. I promise we will not revoke your southern card!

Ingredients:

  • 1 package spaghetti noodles (regular or gluten free)

  • 2 cups vegan cheddar shreds (I use Follow Your Heart)

  • 1/2 diced yellow onion

  • I batch pumpkin chili

Pumpkin Chili

  • I 15 oz can of pumpkin puree

  • 1 14.5 oz can diced tomatos

  • 1 15 oz can of black beans

  • 1 15 oz can of red kidney beans

  • 1 small head of cauliflower

  • 1/2 yellow onion

  • 1 4 oz can green chilis

  • 1 cup water

  • 1 teaspoon Vegetable Better Than Bouillon

  • 2 teaspoons cumin powder

  • 1-2 teaspoons chili powder

  • 1/4 cup dark cocoa powder

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon salt

  • pepper to taste

Instructions:

  1. Wash and finley chop the head of cauliflower. You can also take larger pieces and toss them in your food processor, pulsing a few times until its all chopped up.

  2. Dice the onion. Half will be used in the chil,i and the other half will be used to top the chili once it’s done.

  3. Heat a large pot or dutch oven over medium heat. Add a few teaspoons of oil to the pot. Once oil is hot, add 1/2 of the onion and all of the cauliflower. Cook for a few minutes, until onions become translucent.

  4. Drain and rinse the beans and add along with the remaining chili ingredients to the pot. Reduce heat to low and let simmer for 35 to 40 minutes, stirring occasionally.

  5. While the chili is cooking, cook the noodles according to package instructions.

  6. Once chili and noodles are done, serve by topping noodles with the chili, cheese and 1/2 of the diced onions.

  7. The chili will freeze really well, so if you have any leftovers, just pop them in a gallon size freezer bag, and freezer for up to a month. You can quickly thaw it later for an even quicker Cincinnati chili weeknight dinner!

Serves 6

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The Best Vegan Chili

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Everybody claims to have the “best” chili, but I promise they are liars! They have to be, because this is hands down the best vegan chili you will ever eat!

I know, I know. I know. That is a lofty claim, but I stand by it.

My mom always has made the best chili. Like award winning quality chili. So when we went vegan I needed to find a way to veaganize her chili without changing too much about.

Well I did, and the only thing I did differently was add cauliflower in the place of ground meat to imitate the texture, and add cocoa powder because its my favorite secret ingredient in any chili!

This chili is packed with flavor, it’s easy to make and comes together quickly. It also freezes well making it perfect for meal prep!

Eat it on its own, on a baked potato, on some fries, over some chip, or on a carrot dog. I will eat chili any day of the week, any time of year! It has always been my favorite and I promise again you will be hard pressed to find a better version than this one!

INGREDIENTS:

  • 1 large 12 oz can crushed tomoatoes

  • 1 small can diced tomatoes, drained

  • 1 small can green chilis

  • 2 cans red kidney beans, drained and rinsed

  • 1 small to medium onion

  • 1 small head of cauliflower

  • 2 teaspoons minced garlic

  • 2 teaspoons chili powder

  • 2 teaspoons cumin

  • 1-2 teaspoons salt

  • 1/4 cup dark cocoa powder

  • 1-2 teaspoons liquid smoke (optional)

  • 1 teaspoon vegetable low sodium Better Than Bouillon

  • 1/2 to 1 can of beer, or 1/2 to 1 cup veggie broth ( this just depends on how thick you like your chili)

INSTRUCTIONS:

  1. Chop cauliflower to a fine chop, or put it in your food processor and pules until its good and broken down. We are using the cauliflower in place of ground meat, and are trying to get that sort of texture.

  2. Dice the onion into a fine dice.

  3. Heat a dutch oven or large pot on medium heat. Add a few teaspoons of oil. Once the oil is nice and hot, add the onion and cauliflower. Heat the onion and cauliflower until the onion becomes translucent.

  4. Next, add in the remaining ingredients. Add more or less of the beer or broth depending on how thick you like your chili. You can alway add more if it thickens up too much for your liking. Give it a good stir and reduce heat to simmer.

  5. A side not about the cocoa powder. I know for some people it will seem like an odd ingredient, but it really does make this chili special. I highly recommend you don't skip adding it! I promise you will never want to make chili without it again.

  6. Allow chili to simmer with a lid on for at least an hour, stirring occasionally. I typically start my chili in late afternoon and just let it simmer until dinner.

  7. CROCKPOT OPTION: You an easily make this chili in a crock pot. I normally just saute the onion and cauliflower first before adding it. Set your crock pot to medium heat, and allow to cook for 6-8 hours.

  8. This recipe makes a large pot of chili. If you are a small family, or single, you can freeze the leftovers for several months. I typically portion the cooled chili in freezer bags, in smaller portions. I will thaw the smaller bags of chili to use for toppings on loaded baked potatoes, chili cheese fries, carrot dogs, latkes, or nachos.