Guest star, model Becky Lee, shares her vegan twist on a classic recipe for Cincinnati Chili from her cookbook Becky Lee’s Vegan Cheesecake Cookbook in this episode of York & Spoon with Your Vegan Punk Pinup.
Find Becky Lee on facebook Instagram @beckyleexoxo, and on her website where her cookbook can be purchased.
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Cincinnati Chili
12 oz sliced white mushrooms
2 Tbsp vegetable oil
2 medium onions, finely diced
2 Tbsp chili powder
2 tsp dried oregano
2 tsp cocoa powder
1 1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp allspice
1/4 tsp ground black pepper
2 cups vegetable broth
2 cups water
2 Tbsp apple cider vinegar
2 Tbsp brown sugar
2 cups tomato sauce
1 15oz can red kidney beans, drained
1 lb spaghetti, cooked, drained & buttered
12 ounces vegan cheddar cheese, shredded
1 cup white onion, finely diced
Set pan over medium heat & oil. When oil is warm, add onions and mushrooms & cook, stirring frequently, until the onions are soft, about 8 minutes. Add garlic and cook until fragrant, about 1 minutes. Stir in chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper & salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in broth, water, vinegar, sugar & tomato sauce, scraping the pan bottom to remove any spices. As soon as liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red & has thickened slightly, about 1 hour. In the last 10 minutes, add kidney beans. Add additional salt if desired and hot pepper to taste.
To serve, divide buttered spaghetti among the individual bowls. Spoon chili over spaghetti and top with cheese & onion. Serve immediately. Serves 6-8.
More recipes can be found on www.yorkandspoon.com. Also find me on Facebook: www.facebook.com/yorkandspoon
Instagram: @yorkandspoon
Intro song: Mexican Hotel by Back Alley Barbers
Thanks to Bang Bang Betty (aka Dawn Dominique) for makeup & hair, Collin Moore for videography & editing, and John Moore of Innovative Images for the food photography.