Vegetarian Cincinnati Chili |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Here's a meatless version of a tradional dish in Cincinnati, where chili lovers order their chili by numbers. Serve it over cooked spaghetti for 2-way chili or topped with shredded cheese for 3-way chili. Topping it with chopped raw onions makes it 4-way, while a sprinkling of extra beans takes it to 5-way. We show our chili as 3-way since onions and beans are already part of this meatless version. Ingredients:
1 (46-oz.) can tomato juice |
2 (15-oz.) cans kidney beans, drained and rinsed |
1 onions, chopped |
2 tablespoons chili powder |
1 1/2 teaspoon white vinegar |
1 teaspoon cinnamon |
1 teaspoon pepper |
1 teaspoon ground cumin |
1/4 teaspoon worcestershire sauce |
1/8 teaspoon garlic powder |
5 bay leaves |
optional: cooked spaghetti, shredded cheddar cheese, oyster crackers |
Directions:
1. Combine first 13 ingredients in a 3-quart slow cooker. Cover and cook on low setting 5 hours. Discard bay leaves before serving. If desired, serve over cooked spaghetti; sprinkle with cheese and serve with oyster crackers.
|
|