Vegetarian Cincinnati Four-Way Chili

When we were first married, we lived about a block away from Chili Macs, a Cincinnati chili shop with an outdoor patio. Because we could bring our dog and the food was cheap and fast, we spent many summer evenings there.

I loved the combination of cinnamon, sweet/hot onion and sharp cheddar cheese, but after we moved to the suburbs I forgot about Cincinnati Chili for years until Tom decided to see if we could make it at home. We’ve made it several times since then – meat and veggie versions – and it’s always good, but never exactly how I remember it from the old 'hood. Still, this most recent version of vegetarian Cincinnati Chili gets very close. The pasta and cheese make it a kid-crowd pleaser, too.

I used a couple of different meat substitutes and added zucchini and carrot because I'm not crazy about the texture with crumbles only. Total meat substitute is about the equivalent of a 12- or 16-oz. package.

Note: The toppings are the numbered “ways.” 1. Spaghetti 2. Chili 3. Cheese 4. Onion. Five-way chili has an additional topping, kidney beans. My kids like to add sour cream (of course).

Vegetarian Cincinnati Four-way Chili

2 tbsp. oil (olive or your preferred)
1/2 large onion, chopped
3 cloves garlic, minced
1/2 package Morningstar Farms Grillers Crumbles
2 veggie burgers, chopped
1 grated zucchini
1 small chopped carrot
1 tsp. cinnamon
1 ½ tsp cumin
1 tsp. chili powder
Hot sauce (to taste - a couple of shakes)
1 tsp. allspice
¼ tsp cloves
¼ tsp garlic powder
2 Tbsp. cocoa powder (unsweetened baking cocoa) [note: use Dutch Process cocoa, or the best quality you have on hand]
Salt (to taste)
1 15 oz. can tomato sauce
1 ½ cups veg broth
1 tsp cider vinegar
1/2 tsp Worcestershire sauce

1 lb. spaghetti, boiled and drained

Chili Toppings:
1 white onion, chopped
Sharp cheddar cheese, grated (low-fat is fine)
(for 5-way: kidney beans)

Heat oil in large saucepan. Add onion and garlic and cook until onion is translucent. Add the meat substitute, zucchini and carrots. Cook for about 5 minutes. Add the seasonings and cocoa powder, tomato sauce, vegetable broth, vinegar and Worcestershire sauce. Cover and simmer about 30 minutes.

Serve in bowls constructed as follows: spaghetti, chili, cheese and onion.