Saturday, May 12, 2012

Vegetarian Cincinnati Chili

Recipe: Vegetarian Cincinnati Chili

Vegetarian Cincinnati Chili
INGREDIENTS:

  • 1 can(s) (46-ounce) tomato juice
  • 2 can(s) (15-ounce) kidney beans, drained and rinsed
  • 1 onion, chopped
  • 2 tablespoon(s) chili powder
  • 1 1/2 teaspoon(s) white vinegar
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) pepper
  • 1 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) Worcestershire sauce
  • 1/8 teaspoon(s) garlic powder
  • 5 bay leaves
  • Cooked spaghetti, shredded Cheddar cheese, and oyster crackers
DIRECTIONS:
  1. Combine first 13 ingredients in a 3-quart slow cooker. Cover and cook on low setting 5 hours. Discard bay leaves before serving. If desired, serve over cooked spaghetti; sprinkle with cheese and serve with oyster crackers.

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