Print: Skyline Lentil Chili

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.

Prep

20 min

Cook

48 min

Servings

Difficulty

Medium

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 per serving

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