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Vegan Chili – Cincinnati Style

Recipe presented by Chuck Powley at Wellness Plus "Cooking with Chuck Class" January 19, 2026.

Ingredients

  • 1 tsp onion powder can substitute chopped onions if desired
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 28 oz can organic crushed tomatoes with basil
  • 1 14 oz bag Gardein plant-based crumbles – Ground Be’f
  • 1 15 oz can organic black beans
  • 1 15 oz can organic aduki beans
  • ¾ tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp clove powder
  • 2 oz non-dairy chocolate chips 69% cacao
  • 1 package whole wheat spaghetti noodles
  • 1 8 oz bag Veolife cheddar shreds

Instructions

  • Base – combine “beef” crumbles, tomatoes and beans in a 3 ½ qt slow cooker. Cook on high for about 1 hour, until mixture is easy to stir.
  • Traditional chili – add onion powder, chili powder, cumin, salt, black pepper and garlic powder. Stir well. Mixture can now be tasted, and you can add more of these ingredients if you want it to be spicier, saltier, etc. Cook for 3-4 more hours on low if you want this to be a “traditional” chili dish, otherwise go to step 3.
  • Cincinnati Chili – Add cinnamon, allspice, clove and chocolate. Taste and add more of these ingredients if desired. Cook for 3-4 more hours on low. Serve over spaghetti and top with cheddar shreds. Raw onions, plant-based sour cream and cilantro may also be added as desired.