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Saturday, May 11, 2013

Best ever vegan Cincinnati chili recipe

1 large sweet onion diced
1 tbs oil of your choice (I use olive oil)
1/2 tsp cinnamon
1 tsp paprika
1 tsp chili powder
1 tsp smoked paprika
1 tsp Mexican chili powder (if you can't locate this use chili powder)
1 tsp all spice
1 tsp cumin
2 tsp salt
4 oz vegan bakers chocolate 
3 cups vegetable bouillon 
12 oz tomato purée 
1 bag Boca crumbles

Heat the tablespoon of oil in a large stockpot. Place the diced onion in the heated oil and cook until onion is soft. Next, add all your spices (this is my favorite part because it smells soooo good!!) and mix with cooked onion for a few minutes. Add all other ingredients and bring to a boil. Once boiling point has been reached, simmer uncovered for at least an hour. The sauce should thicken considerably. Cook up a box of your favorite spaghetti noodles and top with your Cincinnati chili!! If you are not vegan, this is delicious topped with your favorite sharp cheddar, BUT trust me, we don't miss the cheese at all in our vegan household. 


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