Vegetarian Cincinnati Chili

A vegetarian twist on a classic Cincinnati dish!

For the chili:
1 tablespoon olive oil
1 medium yellow onion
2 cloves garlic
8 ounces tempeh
½ teaspoon allspice
1 bay leaf
1 tablespoon chili powder
1 teaspoon cinnamon
¼ teaspoon cloves
⅛ teaspoon coriander
½ teaspoon cumin
¼ teaspoon nutmeg
1 teaspoon oregano
1 teaspoon paprika
½ teaspoon salt
8 ounce can tomato sauce
1-1/2 cups water
1 tablespoon apple cider vinegar
1 tablespoon vegetarian Worcestershire sauce
½ tablespoon molasses

To serve:
1 pound whole wheat spaghetti
Mild cheddar cheese
Oyster crackers

Optional toppings:
Dark red kidney beans, rinsed, drained and warmed
Chopped white onion

View the full recipe at Real Food Mom, MD →