Vegan Cincinnati Chili

Total Time: 1 hour

Servings: 6

Ingredients:

• 2 Tbsp. Nutiva Coconut Oil
• 2 tsp. minced garlic
• 1 large onion diced
• 2 tsp. chili powder
• 1 tsp. paprika
• 1 tsp. cumin
• 1 tsp. allspice
• 1 tsp. cinnamon
• 1/2 tsp. coriander
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground cloves
• 1/8 tsp. black pepper
• 1/2 tsp. Redmond Real Salt Ancient Sea Salt
• 1 can black beans drained and rinsed
• 1 can red kidney beans drained and rinsed
• 1 can tomato sauce
• 1 cup diced tomatoes
• 1 bay leaf
• 1-1/2 cups water
• 1 HU Simple Dark Chocolate Bar
• 1 Tbsp. apple cider vinegar
• 2 Tbsp. Edward & Sons Organic Vegan Worcestershire Sauce
• 1 box Explore Cuisine Organic Chickpea Spaghetti
• 1 cup vegan shredded cheese

Instructions:

1. In a large pot over medium heat, cook onions and garlic in coconut oil for 5 minutes, stirring constantly.
2. Mix in chili powder, paprika, cumin, allspice, cinnamon, coriander, cayenne, cloves, black pepper, and salt; continue cooking until fragrant.
3. Stir in black beans, kidney beans, tomato sauce, diced tomatoes, bay leaf, and water; simmer for 10 minutes.
4. Stir in dark chocolate bar, apple cider vinegar, and vegan Worcestershire sauce; continue to simmer for another 10 minutes until the mixture thickens.
5. Meanwhile, cook chickpea spaghetti according to package instructions. Drain and evenly divide into serving bowls.
6. Remove bay leaf from chili. Top spaghetti with chili and garnish with vegan shredded cheese.