Cincinnati Chili

Cincinnati chili is native to the state of Ohio and is typically eaten over spaghetti or on hot dogs.


1 tablespoon olive oil

1 onion, chopped

1 12-ounce package frozen veggie burger crumbles

1 clove garlic, minced

1 cup tomato sauce

1 cup water

2 tablespoons red wine vinegar

2 tablespoons chili powder

½ teaspoon cumin

½ teaspoon ground cinnamon

½ teaspoon paprika

½ teaspoon ground allspice

1 tablespoon light brown sugar

1 tablespoon unsweetened cocoa powder

1 teaspoon hot pepper sauce

16 ounces cooked spaghetti

Optional: shredded Cheddar, or vegan Cheddar, such as Daiya Cheddar Style Shreds

Optional: diced white onion or beans

  • Heat the oil in the pressure cooker over medium heat. Add the onions and sauté about 3 minutes. Add the burger crumbles and garlic and cook until the crumbles are heated.

  • Add the tomato sauce, water, vinegar, chili powder, cumin, cinnamon, paprika, allspice, light brown sugar, cocoa powder, and hot sauce. Lock the lid into place; bring to high pressure and maintain for 5 minutes. Quick-release the pressure and remove the lid.

  • Continue to simmer, without the lid, until the sauce has thickened.

  • Serve over cooked pasta and topped with cheese and onions, if desired.


Calories: 380 | Fat: 9g | Protein: 24g | Sodium: 740mg | Carbohydrates: 54g | Fiber: 9g

Ways to Serve

Cincinnati chili is known for being served up to five ways: “Two-way” means chili and spaghetti; “three-way” means chili, spaghetti, and cheese; “four-way” means chili, spaghetti, cheese, and onions or beans; and “five-way” means all of the above!

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