Vegan Cincinnati Chili Spaghetti
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.
Servings: 4 servings
Calories: 456kcal
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.
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.
~Using a food processor is best for getting the perfect crumbled consistency for the walnuts and chickpeas. If you don't have one, you can finely chop them with a chef's knife. Don't be tempted to use a potato masher on the chickpeas...you want a firm crumbled texture, not soft and mushy.
~ For an oil-free option, leave out the oil and sauté with ¼ cup water or broth instead.
~ 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