Serve Skyline lentil chili over spaghetti topped with chopped onion, finely shredded Cheddar cheese, kidney beans, and Tabasco sauce. I used to love Skyline Cincinnati-style chili. When I went vegetarian, I created this Skyline lentil chili recipe to give me that Skyline taste. I use green or black lentils as the protein, whereas standard Cincinnati-style chili uses ground meat. Even though I've gone back to eating meat, this is still my preferred way to get my Skyline fix.
Ingredients
- 2 tablespoons chili powder , or more to taste
- ½ , 1 ounce
- 2 teaspoons garlic powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 bay leaf
- 0.5 teaspoons salt
- 0.5 teaspoons cayenne pepper
- 0.25 teaspoons ground allspice
- 0.25 teaspoons ground cloves
Instructions
-
1
Combine chili powder, unsweetened chocolate, garlic powder, cinnamon, cumin, bay leaf, salt, cayenne pepper, allspice, and cloves in a bowl until well blended.
-
2
Heat olive oil in a Dutch oven over medium heat. Add onions and bell peppers; cook and stir until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in tomato sauce, seasoning mix, vinegar, and Worcestershire sauce; simmer 1 hour, adding water if chili gets too thick.
-
3
Remove bay leaf. Blend chili with an immersion blender until reaches desired consistency.
Nutrition Facts
Per serving
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