The Lazy Veggie

When I was a kid, we lived a couple places in Ohio. The only memorable (for their food) place was Cincinnati because of a chain of restaurants called Skyline Chili. Their specialty was a spaghetti meat sauce-style chili with a twist - cinnamon and chocolate. You didn’t eat this like any other chili, either - it came with a heaping of spaghetti and your choice of cheese, raw onions, sour cream, kidney beans, oyster crackers. Trust me, this is a chili experience like one you’ve never had before.

I’ve veganized a recipe found here and added a couple more veggies to boost the healthiness a little :}

Skyline Chili

(serves 5-7)
Ingredients:

• 2.5-3c TVP, Quorn, or other ground beef-style crumbles
• 1c chopped onions, diced
• 1 small green pepper, diced
• a handful of mushrooms, chopped
• 8oz (1 can) tomato sauce
• 1c red kidney beans (cooked, drained, rinsed)
• 1.5tbsp chili powder
• 1tbsp apple cider vinegar
• 2c vegan beef-style broth
• 1tsp Worcestershire sauce (careful! not all are vegan!) or Bragg’s
• 1.25tbsp cocoa
• 1tsp garlic powder
• 1/2tsp ground cinnamon
• 1/2tsp ground cumin
• 1/4tsp salt (or to taste)
• 1/4tsp cayenne pepper
• 1/8tsp ground allspice
• 1/8tsp ground cloves
• 1 bay leaf (don’t forget to fish this guy out before you eat!)
• 1 package of spaghetti, cooked

Optional toppings:

• Cheese - cheddar or cheddar-style vegan cheese
• raw chopped onion
• sour cream
• oyster crackers

Directions

1. Saute onion with a little olive oil until soft.
2. Add green pepper, mushrooms, and kidney beans, stir until warm.
3. Add all ingredients except the TVP/Quorn/meat substitute and simmer for 30mins.
4. Add TVP/Quorn/meat substitute, cook until warm all the way through.
5. Add salt to taste.
6. Serve over a heaping pile of spaghetti with your choice of toppings.