Go Back
+ servings
Cincinnati chili on top of spaghetti noodles.
Print Recipe
4 from 4 votes

Vegan Cincinnati Chili

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Pasta
Cuisine: American
Diet: Vegan
Servings: 4 servings
Calories: 456kcal

Ingredients

Garnishes, optional

  • Cooked kidney beans
  • Diced raw white onion
  • Fresh chopped parsley
  • Fresh cracked black pepper
  • Dairy free shredded cheese
  • 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-stop photos in post for reference). Set aside.
  • Heat the oil (or water) 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.

Video

Notes

~ 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 ground meat alternatives, like Beyond Beef or Gardein Beefless Ground.
~ Any noodle shape will technically work. Use gluten free, if desired.
~ For an oil-free option, leave out the oil and sauté with ¼ cup water or broth instead.
~ Feel free to top it off any way you like. Some options not listed in the recipe are crushed tortilla chips, corn chips, black beans, green onions, vegan sour cream, sliced jalapeños, chopped cilantro, etc.
~ 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.

Nutrition

Calories: 456kcal | Carbohydrates: 46g | Protein: 15g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Sodium: 848mg | Fiber: 12g | Sugar: 10g