Hi, I'm Lori! I love to experiment in the kitchen and find ways to make plant-based cooking simpler and more delicious! Enter your email address below to receive my free weekly emails.
NEW Vegan Cincinnati Chili Recipe
Hi Reader,
Do you like chili? We sure do! 😄 This is why I have multiple vegan chili recipes on the blog, including:
But what I didn't have yet was a recipe for Cincinnati chili!
| Get the Recipe! |
In case you're not familiar with this regional American dish, it's different than Tex-Mex chili in a few ways.
Like a cross between ragu and chili, it's often served over spaghetti. But it's the unique spices that really set it apart!
One thing I love about this recipe is how quick and accessible it is. No fancy ingredients or equipment needed, minimal prep, and it's ready in about 35 minutes. 👍
More Easy Dinner Recipes
Follow My Quiet Kitchen
My Quiet Kitchen: Practical Vegan Recipes
by Lori Rasmussen
Hi, I'm Lori! I love to experiment in the kitchen and find ways to make plant-based cooking simpler and more delicious! Enter your email address below to receive my free weekly emails.
Hi Reader, I have a delicious new pinto bean dish for you today plus a few recently updated recipes. From my kitchen to yours, I hope you enjoy! Vegan Charro Beans Frijoles Charros (AKA Charro Beans or Cowboy Beans), is a traditional Mexican dish of pinto beans simmered in a savory, rich broth typically made with various meats. My plant-based version incorporates smoky spices, tofu and vegan chorizo for tons of flavor. It's a delicious meal on its own, or serve as an appetizer or side with...
Hi Reader, Well, it looks like I get to eat my words today. 😅 In last week's email I shared this new date-sweetened oat ice cream. I mentioned how amazing the oatmeal trick is for ice cream (which is true), but I also said that I "couldn't imagine falling back on everyone's old standby - coconut milk." And then what did I do this week? I made coconut milk ice cream. 🤦🏻♀️ My intention was to re-test and photograph the oldest ice cream recipe on the blog - because updating old content is...
Hi Reader, If you've been a subscriber for a while, you probably know I have a thing for vegan ice cream... More specifically, a thing for using OATS to create super creamy, healthier, dairy-free ice cream! It's a trick I learned years ago from Miyoko Schinner's cookbook, The Homemade Vegan Pantry. And it works SO well, I can't imagine falling back on everyone's old standby - coconut milk. Flavors I've shared so far: vanilla-maple lemon pistachio butter pecan cranberry eggnog pumpkin This new...