Print
Cincinnati Chili in a bowl

Healthy Crock Pot Cincinnati Chili

Sometimes called Skyline Chili, too. This version has all the amazing spices of traditional Cincinnati Chili, with a few healthy modifications! Perfect for your next football party or even a weeknight meal. The Crock Pot makes it possible!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Active time 30 minutes
Servings 8
Calories 373 kcal

Ingredients

  • 1 large Onion, chopped
  • 1 Sweet red pepper, chopped
  • 2 Carrots, chopped
  • 1 cup chopped Mushrooms
  • 8 oz (1 cup) Split Black Urad Dal (or black or green lentils)
  • 3 cups Homemade (or no sodium) vegetable broth
  • 2 cans (30 oz) No Added Salt Tomato Sauce
  • 1 can (6 oz) No Added Salt Tomato Paste
  • 1/2 oz Baking chocolate
  • 1/4 cup Chili powder
  • 2 Tbsp Apple cider vinegar
  • 1 tsp Cinnamon
  • 1 tsp Cumin
  • 1 tsp Sweet Paprika
  • 1 tsp Garlic powder
  • 1/2 tsp Crushed red pepper flakes (more or less, to taste)
  • 1/4 tsp Allspice
  • 1/4 tsp ground Cloves
  • 1 lb Whole Wheat Spaghetti, cooked according to directions
  • Cheddar Cheese (see recipe notes for suggestion)
  • Optional: Chopped onions and parsley to garnish

Instructions

  1. Add all ingredients, down to cloves, to slow cooker. Stir and cook on high for 6 hours, or low for 10 hours.

  2. Ladle over cooked spaghetti, top with grated cheddar cheese (or substitute of choice), and sprinkle with chopped onions and parsley, if desired.

Recipe Notes

I used this Vegan Sharp Cheddar Cheese recipe, and made it with sunflower seeds instead of cashews. I highly recommend! But if you'd prefer to not make an additional recipe, subbing a commercial non-dairy shredded cheese, or shredded cheddar cheese is fine. To keep it on the healthier side, watch your portion of ANY cheese or "cheese" you use!