Vegan Cincinnati Chili

Step 1

Place the Spice/Herb Ingredients (except the bay leaf) in a small bowl, whisk well, set aside.

Step 2

In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water or both if the onions start to stick/burn, then add the minced garlic, tomato paste, and flour, sauté for one minute, stirring constantly.

Step 3

Add the Spice/Herb mix, stir constantly to allow the spices to become fragrant (about 30 seconds, then add all the remaining Sauce Ingredients and bay leaf, increase the heat to a boil, add the lentils, then immediately lower to a simmer. Simmer for 15 minutes.

Step 4

Taste test, adjust seasonings as desired. Remove the bay leaf. Then take an immersion blender and pulse for about 8 times just to mash up about 1/3 of the lentils.  Do not over-blend.  If you do not have an immersion blender just mash some of the lentils with a fork. Serve as a topping over spaghetti, rice, or baked potatoes.

Step 5

Top with your favorite toppings.