Hearty Cincinnati-Style Vegetarian Chili Recipe

About this recipe

This vegetarian twist on the classic Cincinnati chili is packed with warm spices and hearty flavors. Perfect for dinner, it’s served over spaghetti and topped with shredded Cheddar cheese for a comforting meal.

Ingredients

• 100 g Sambar Onion Peeled
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 200 g D'Lecta 100% Cheddar Cheese Block
• 2 ltr Figaro Extra Light Olive Oil
• 250 g Vistevia Sugar Free Tomato Sauce
• 45 g On1Y Cinnamon Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pc (50 g) On1Y Pepper Grinder
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2

Instructions

1. 1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened.
2. 2. Add the Sambar Onion Peeled to the skillet and cook for 5-7 minutes, breaking it up with a spoon, until softened.
3. 3. Transfer the cooked onion and Sambar Onion Peeled to a large pot. Add the diced tomato, tomato sauce, cinnamon, salt, pepper, and white vinegar. Stir to combine.
4. 4. Cover the pot and cook the chili on low heat for 4-5 hours, stirring occasionally to prevent sticking.
5. 5. Remove the bay leaves before serving. Serve the chili topped with shredded Cheddar cheese.
6. 6. Enjoy your hearty vegetarian Cincinnati-style chili!