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Cincinnati Chili Spaghetti is a delicious, cocoa and cinnamon spiced chili served over noodles. This easy vegan version knocks it out of the park with flavor & texture! Top it off with beans, diced onions, chopped herbs, or dairy-free shredded cheese for a healthy comfort food meal you’ll crave.
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If you’re looking for a creative spin on pasta, Cincinnati Chili is it! It’s traditionally served with spaghetti, but any shape noodle will work. Bonus, the chili can be used for other applications as well, like topping vegan hot dogs or baked potatoes.
Ingredients you need
Ingredient notes & substitutions
Obviously, traditional meat based Cincinnati-style chili isn’t going to work on a plant-based diet, but that doesn’t mean we can’t have the same flavors and textures.
In this version, I used chickpeas and walnuts pulsed in a food processor to resemble the size and texture of ground meat. Seasoned in much the same way as the original recipe, it looks and tastes nearly the same.
- Chickpeas and walnuts – Just like in my vegan bolognese, the chickpea walnut mixture used in this dish lends the perfect texture to resemble ground meat. You could also try crumbled tempeh or store-bought alternatives, like Beyond Beef or Gardein Beefless Ground.
- Cocoa Powder – Be sure to use unsweetened cocoa powder.
A square or two of dark chocolate (preferably bittersweet, but semi-sweet could work also) can be used instead. Double check the ingredients to ensure it’s dairy-free. Add it when you add the tomato sauce and broth and let it melt slowly.
Dark coffee (½ to 1 cup) or a shot of espresso would also be a good option for the same depth of flavor. You can add it to the skillet when you add the spices. - Spaghetti – Any noodle shape will technically work. Use gluten-free, if desired.
If you love pasta with hearty, filling sauces, try my Cauliflower Bolognese or Lentil Mushroom Bolognese as well!
And don’t miss my cheesy Vegan Chili Mac if you love chili with pasta! - Garnishes – Traditional Cincinnati Chili is served with a variety of toppings, like shredded cheese, diced white onion, and kidney beans.
However, feel free to top it off any way you like. Some other tasty options: crushed tortilla chips, corn chips, black beans, green onions, vegan sour cream, sliced jalapeños, chopped cilantro, etc.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Boil the spaghetti noodles according to package directions. While those are cooking, make the sauce.
- Step 1: Pulse the walnuts in a food processor a few times to chop.
- Step 2: Add the chickpeas and pulse to break them down into a chunky texture that resembles the texture of ground meat. Set aside.
- Step 3: Sauté the diced onions in a large, deep skillet until soft and translucent. Add the garlic and sauté 1 more minute.
- Step 4: Add the spices and seasonings and sauté until fragrant.
- Step 5: Add the chickpea and walnut mixture and stir to combine.
- Step 6: Add the tomato sauce and broth. Stir to combine. Simmer until thick.
How to serve
You’ll likely want to serve this chili with spaghetti (or other pasta shape), as intended.
Toppings can be any usual chili toppings you like. Typical Chili 5-Way is served with noodles, shredded cheese, diced white onion, and beans.
Storage and freezing
Fridge: I recommend storing leftovers of the pasta and chili in separate containers so the noodles don’t soak up the sauce and get mushy. Store both in the fridge in air-tight containers for 3 to 4 days.
Freezer: You can also freeze the sauce. Freeze it in air-tight freezer-safe containers or plastic bags for up to 6 months.
Pro tips for success
~ Double up the sauce recipe and use leftovers to serve over vegan hot dogs, baked potatoes, French fries, or tortilla chips. You could also use it as a filling for enchiladas, burritos, stuffed peppers, or lasagna. Or simply eat it as chili with a spoon.
~ Use any noodles you have on hand ~ macaroni, rotini, and penne would all be good choices. You could even use it as a filling in stuffed shells.
~ Be sure to use unsweetened cocoa powder.
~ If you have a sensitive palate, start with less chili powder, cocoa powder and cinnamon, and add more to your liking.
~ As with any recipe, taste and adjust seasonings to your liking.
FAQs
Cincinnati chili is traditionally a meat sauce spiced with some of the usual chili spices plus cinnamon and cocoa, served over spaghetti and topped with any number of garnishes, like raw onions, beans, cheese, and/or Oyster crackers. Since it’s served over noodles, it’s eaten with a fork and, typically, saucier than chili meant to eat in a bowl with a spoon.
This dish may also be referred to as Cincinnati-style Chili, Chili 5-Way (or 1 way, 2 way, 3 way, or 4 way depending on the toppings), or Chili Spaghetti. You may even see it referred to as Skyline Chili, referencing one of the most popular chili restaurants in Cincinnati. [source]
As in any good recipe, it’s all about the balance of flavors. Tomatoes are slightly sweet and the bitterness of unsweetened cocoa powder (or dark chocolate) balance them nicely.
Cinnamon is added in this dish for a warm, spicy, subtle sweetness for yet another layer of flavor.
Both flavors should complement the chili and not overpower it. If you have a sensitive palate, start with just a little and add more to taste.
Yes! You can freeze the chili sauce, but not with the noodles. Cook the sauce according to recipe instructions. Let it cool completely, then freeze it in air-tight freezer safe containers or plastic bags for up to 6 months.
More vegan chili recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Cincinnati Chili Spaghetti
Recommended Equipment
Ingredients
- 8 ounces spaghetti noodles gluten free, if desired
- 1 can (15 oz) chickpeas drained, rinsed, and patted dry with a clean dish cloth or paper towel (or 1 ½ cups cooked chickpeas)]
- 1 cup raw shelled walnuts
- 1 tablespoon olive oil
- 1 white onion diced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 ½ tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt or to taste
- ⅛ teaspoon ground cloves
- 1 can (8 oz) tomato sauce
- 2 cups low-sodium vegetable broth or water (plus more, as needed to thin)
Garnishes, optional
- Cooked kidney beans
- Diced raw white onion
- Dairy-free shredded cheese
- Fresh chopped parsley
- Hot sauce
Instructions
- Cook the spaghetti according to package directions.
- Meanwhile, place the walnuts in the bowl of a food processor and pulse several times to chop
- Add the chickpeas to the food processor with the walnuts and pulse a few more times to break them up. Do not over-process into a purée…you still want it chunky like the size of ground meat crumbles. (See step-by-step photos in post for reference). Set aside.
- Heat the oil in a large deep skillet over medium heat on the stove. Add the diced onions and sauté 5 to 6 minutes until soft and translucent. Add the garlic and sauté 1 more minute.
- Add the tomato paste, Worcestershire sauce, apple cider vinegar, and all the spices. Stir to combine until the tomato paste is well mixed in.
- Add the chickpea and walnut mixture and stir to combine.
- Add the tomato sauce and broth and stir to combine.
- Simmer the sauce for about 10 minutes until thickened up to your desired consistency. Feel free to add a bit more broth or water if you like it thinner.
- Serve over spaghetti noodles with any optional garnishes you like.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jean Johnson
Just made this for dinner tonight. Fabulous!!!!
My husband is not a fan of Chili but he loved this recipe.
Will definitely make this again
Jenn Sebestyen
Wonderful! So glad to hear this, Jean. Thank you for your comment!
Joyce A Stevens
Was truly looking forward to this recipe because I love a good Cincinnati chili, but this tastes bitter. I used all the ingredients exactly as listed so no changes on my part. Is there anything I can add to get rid of the bitter taste? Thanks.
Jenn Sebestyen
I’m sorry it turned out bitter for you, Joyce. Garlic, chili powder, tomatoes, and cocoa can all be bitter at times. Hard to pinpoint exactly what happened in your case, but some things to consider: the garlic burnt, the chili powder was old, the tomatoes weren’t cooked long enough (some canned tomatoes are just more bitter/acidic than others), or it’s just too much cocoa powder for your palate. You could try balancing the bitterness with a tablespoon or two of pure maple syrup…start with just 1 tablespoon, simmer, and taste…add more if needed, but be careful not to take it too far in the sweet direction. Fat can also cut through bitterness, so you might try adding a drizzle of oil or pat of vegan butter and stirring that in. Let me know what you try and if it works!
Anne
Unreal how good this is and if I served this to my fellow Bearcats they wouldn’t know the diff!
Jenn Sebestyen
Now that is some high praise!! I’m thrilled you loved it! Thank you, Anne!
Edamommy4life
I never heard of Cincinnati chili before, but came across it on your site and decided I had to try it. The ingredients looked so yummy and creative. We loved it! Only change I made was subbed half of the walnuts for brown lentils to cut down on fat. All so delicious!
Jenn Sebestyen
I’m so happy to hear you love it! Thank you so much for your comment!
Hadji Murád
This recipe is incredible. I added some blanched spinach and a sparge of Frank’s Red Hot. Perfection.
Jenn Sebestyen
Frank’s Red Hot is never a bad idea! So glad you enjoyed it, Hadji! Thank you for your feedback!
Laura Jones
Nothing against Franks, but if you want to be really authentic, skyline serves tabasco!
Denise in Abingdon Virginia
Wow – I just made the Cincinnati vegan chili – I made it with millet instead of spaghetti – that is the most delicious chili ever!!!!
Jenn Sebestyen
That’s wonderful, Denise! So happy to hear you love it!