Vegan Cincinnati-Style Chili Mac Recipe


Cincinnati is famous for its cinnamon-spiked chili, which is often ladled atop a bed of spaghetti noodles in a popular dish known as “Chili Mac”. If serving without the pasta, begin with the lesser amount of chili powder. Enjoy this Vegan Recipe.

Serves: 4 servings


  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes with green chilies, juices included
  • ½ to 1 tablespoon chili powder
  • ½ teaspoon sugar, or to taste (optional)
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 8 ounces spaghetti or elbow macaroni, cooked according to package directions, drained


  1. In a medium deep-sided nonstick skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring, until lightly browned, about 7 minutes.
  2. Add the remaining ingredients, except the spaghetti, and bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, until thickened, about 20 minutes.
  3. Serve hot, over the spaghetti.

Per serving:

  • Calories 360
  • Protein 15g
  • Total Fat 5g
  • Sat.Fat 1g
  • Cholesterol 0mg
  • Carbohydrate 65g
  • Dietary Fiber 7g
  • Sodium 361mg

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