Cincinnati Tempeh Chili

Back in 1922, two brothers from Greece opened a chili parlor in Cincinnati and created this “weird cinnamon chili on spaghetti” that has become a regional staple. Here’s a vegan twist on this unique and surprisingly delicious classic dish.

Print

With ImageWithout Image

Cincinnati Tempeh Chili

Here’s a vegan twist on this unique and surprisingly delicious classic dish.

Ingredients

• 2 (8 oz) packages Tootie’s Tempeh
• 1 (6-ounce) can tomato paste
• 4 cups water
• 1 (8-ounce) can tomato sauce
• 1 large onion, minced (about 3 cups)
• 6 cloves garlic, minced
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cinnamon
• 3/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1/2 ounce unsweetened cacao powder or dark chocolate

Instructions

1. Combine tomato paste and water in a dutch oven and begin to heat.
2. Crumble tempeh into a food processor and pulse until broken into smaller pieces. Do this in batches. Add to pot.
3. Add all other ingredients except vinegar and cacao, stir and heat to low-medium simmer.
4. Simmer uncovered for an hour, stirring occasionally. Add vinegar and cacao and stir in.
5. Serve over pasta. Top with red chili beans, shredded cheddar cheese, diced onions.

Did you make this recipe?

Tag @tootiestempeh on instagram and hashtag it #