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Incogmeato® “Cincy-Style” Chili
Thumbnil Incogmeato® “Cincy-Style” Chili

Incogmeato® “Cincy-Style” Chili

Prep Time: 30
Total Time: 4
Servings 8

Ingredients

  • 4 cups water
  • 2 8oz cans tomato sauce
  • 2 cups onions, chopped
  • 1 cup celery, chopped
  • 2 tbsp chili powder
  • 2 tbsp lemon juice, fresh
  • 1 tbsp sugar
  • bay leaves, 2 each
  • minced garlic clove, 1 each
  • 2 tbsp cinnamon, ground
  • 1 tsp kosher salt
  • 1 tsp ground pepper, freshly ground
  • 1 tsp cumin, freshly ground
  • 1/2 tsp allspice, ground
  • 1/4 tsp cloves, ground
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp apple cider vinegar
  • 1 lb thin spaghetti, broken in half, cooked and tossed with 3 tbsps olive oil
  • 3 tbsp olive oil
  • 1 tbsp grapeseed oil
  • 2 lb Incogmeato® Plant-Based Ground (topping)
  • 2 cups hot kidney beans (topping)
  • 2 cups onions, chopped (topping)
  • 2 cups cheddar cheese, shredded (topping)

Directions

1. Add a tablespoon of grapeseed oil (sub extra virgin oil or unsalted butter if preferred) to a heated pot.

2. Add celery, onion and garlic and sweat (no color) until you have released a strong aroma.

3. Add vinegar to deglaze.

4. Add water.

5. Add remaining ingredients and bring to a simmer uncovered.

6. Cook until desired consistency is achieved.

7. Once consistency is achieved, quickly heat kidney beans, onion and Incogmeato® ground in a sauté pan on med-high heat.

HOW TO BUILD A PERFECT BOWL

8. Place cooked spaghetti (or alternative noodle) in a wide flat bowl.

9. Ladle chili on top of the spaghetti.

10. Place cooked Incogmeato® ground, onions and beans on top of chili.

11. Top with cheese. Serve immediately.

CHEF'S NOTE:

Spaghetti squash can be substituted for pasta.

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