More Football Food: Cincinnati Vegetarian Chili

Football season is a good time for Chili. When it’s cold, a good hearty chili can really warm you up. The weatherman is predicting a couple of inches of snow here tonight, so I decided to make Cincinnati Vegetarian Chili. It’s quick to make and very filling.

Cincinnati Vegetarian Chili

A hearty food for a cold, cold night.

Cincinnati Vegetarian Chili
Serves 8

1 medium to large onion, chopped
2 garlic cloves, minced
4 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 tablespoon chili powder
1 teaspoon cinnamon
        (this is the ingredient that makes it “Cincinnati”)
1/8 to 1/4 teaspoon Red Hot sauce
1/8 teaspoon red pepper flakes
2 cans (15-oz) tomato sauce
2 cans (15-oz) diced tomatoes
1 can chili beans
3 cans black beans (rinsed) (can substitute kidney beans)
2 bags Boca Burger Crumbles

Fry the onions, garlic and spices in olive oil until onion is transparent. Add tomato sauce and tomatoes. Stir in vegetarian crumbles. (If you prefer a meat chili, you can substitute 2 pounds of cooked and crumbled ground beef for the veggie crumbles.) Add the beans. Stir to combine and heat on medium until everything is hot and bubbly. Serve with shredded cheddar cheese, a dollop of fat-free sour cream, and taco chips, crackers or bread. Don ate his with Crusty French Rolls.


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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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