Skyline Lentil Chili

Serve chili over spaghetti and top with chopped onion, finely shredded Cheddar cheese, kidney beans, and Tabasco® sauce. I used to love Skyline Cincinnati-style chili. When I went vegetarian I came up with this Skyline lentil chili to give me that Skyline taste. I use green or black lentils as the protein where standard Cincinnati-style would use ground meat. Even though I’ve gone back to eating meat this is still my preferred way to get my Skyline fix.

INGRIDIENT

2 tablespoons chili powder, or more to taste

2 teaspoons garlic powder

½ (1 ounce) square unsweetened chocolate, grated

1 teaspoon ground cinnamon

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon cayenne pepper

¼ teaspoon ground allspice

¼ teaspoon ground cloves

1 bay leaf

1 tablespoon olive oil, or as needed

2 cups diced onions

2 cups diced green bell pepper

6 cups vegetable broth

2 cups dry lentils

2 (8 ounce) cans tomato sauce

2 tablespoons apple cider vinegar

2 teaspoons Worcestershire sauce

½ cup water, or as needed (Optional)

DIRECTION

Step: 1

Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined.

Step: 2

Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick.

Step: 3

Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.

NUTRITION FACT

Per Serving: 77 calories; protein 2.3g; carbohydrates 12.1g; fat 2.9g; sodium 657.9mg.

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