Vegan Cincinnati Chili (5-Way)

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

Deep, dark-roasted spices carry this classic layered chili — cinnamon, allspice, clove, and a touch of melted dark chocolate build that unmistakable sweet-savory depth simmered low and slow into a thick, spoonable sauce. Ladled over tender spaghetti and piled with warm kidney beans, plus a scatter of raw diced onion for bite, it's the full five-way experience in every forkful. The sauce is built from a rich tomato base with a hit of apple cider vinegar for tang, so every layer earns its place in the bowl. It's a comforting, spice-forward dinner that comes together in one pot and reheats beautifully for leftovers all week. This version fits neatly into a vegan spread, so you can serve the full Cincinnati-style stack without a second thought. Keep the oyster crackers on the side for crunch, and dig in while it's hot.

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Ingredients

6 servings

For the chili

1 lb lean ground beef
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 can (15 oz) tomato sauce
1 cup beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
2 tbsp apple cider vinegar
1 tbsp worcestershire sauce
2 tbsp chili powder
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground cloves
¼ tsp cayenne pepper
½ tsp black pepper
1 tsp salt
1 oz unsweetened dark chocolate, finely chopped

For serving

12 oz spaghetti
1 can (15 oz) kidney beans, drained and rinsed
1 medium yellow onion, finely diced
3 cups cheddar cheese, finely shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
oyster crackers, for serving (optional)

Instructions

1
Add the ground beef, finely diced onion (for the chili), and minced garlic to a large saucepan or Dutch oven over medium heat. Cook, breaking the beef into very fine crumbles with a wooden spoon, until the meat is no longer pink and the onion is softened, about 8–10 minutes. Drain off any excess fat.
2
Stir in the chili powder, cumin, cinnamon, allspice, cloves, cayenne, black pepper, and salt. Cook, stirring constantly, until the spices are fragrant, about 1 minute.

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