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!
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
- ½ oz Baking chocolate
- ¼ cup Chili powder
- 2 tablespoon Apple cider vinegar
- 1 teaspoon Cinnamon
- 1 teaspoon Cumin
- 1 teaspoon Sweet Paprika
- 1 teaspoon Garlic powder
- ½ teaspoon Crushed red pepper flakes (more or less, to taste)
- ¼ teaspoon Allspice
- ¼ teaspoon 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
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Add all ingredients, down to cloves, to slow cooker. Stir and cook on high for 6 hours, or low for 10 hours.
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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!