Veggie Cincinnati Chili

Veggie Cincinnati Chili
Cincinnati chili is renowned for being the chili spiced with cinnamon and served over spaghetti. This low-fat vegetarian recipe is chockfull of zucchini, carrots, sweet pepper, and the expected kidney beans.
Makes 8
Prep 15 m
Cook 55 m



  1. 1 of 4 In a large nonstick pot, cook onion over medium-high heat, stirring occasionally, for 5 minutes. Add 1/4 cup water if needed to keep onion from sticking. Add zucchini, carrots, peppers and garlic to onions in pot. Cook 5 more minutes, stirring occasionally until vegetables are softened.
  2. 2 of 4 Add tomatoes and puree, breaking up with a spoon. Add tomato sauce, chili powder, sugar, cinnamon, salt and allspice. Stir to combine. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, for 30 minutes, stirring occasionally. Add beans and cook 15 more minutes.
  3. 3 of 4 Cook pasta following package directions. Drain.
  4. 4 of 4 Serve chili over cooked pasta. Garnish each serving with 1 tablespoon shredded cheese, 6 oyster crackers and a few pieces of sliced scallions.
Nutrition Information for Veggie Cincinnati Chili
Servings Per Recipe: 8
Per Serving: 67 g carb., 4 g Fat, total, 346 kcal cal., 15 g pro., 1018 mg sodium, 10 g fiber, 1 g sat. fat, 2 mg chol.