Description
Serve chili over spaghetti and top with chopped onion, finely shredded Cheddar cheese, kidney beans, and Tabasco® sauce. I used to love Skyline Cincinnati-style chili. When I went vegetarian I came up with this Skyline lentil chili to give me that Skyline taste. I use green or black lentils as the protein where standard Cincinnati-style would use ground meat. Even though I’ve gone back to eating meat this is still my preferred way to get my Skyline fix.
Ingredients
- 2 tablespoons chili powder, or more to taste
- 2 teaspoons garlic powder
- ½ (1 ounce) square unsweetened chocolate, grated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 bay leaf
- 1 tablespoon olive oil, or as needed
- 2 cups diced onions
- 2 cups diced green bell pepper
- 6 cups vegetable broth
- 2 cups dry lentils
- 2 (8 ounce) cans tomato sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- ½ cup water, or as needed (Optional)
Instructions
- Mix chili powder
- garlic powder
- unsweetened chocolate
- cinnamon
- cumin
- salt
- cayenne pepper
- allspice
- cloves
- and bay leaf together in a bowl until seasoning mix is well combined.
- Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned
- about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix
- tomato sauce
- apple cider vinegar
- and Worcestershire sauce; simmer for 1 hour more
- adding water if chili gets too thick.
- Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
Servings: 10