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How to make the best vegetarian chili of your life
Get the recipe for this incredible chili:
???? Our brand new weekly meal plan service, Meal Plans by Rainbow Plant Life, is OFFICIALLY LIVE!! Sign up here for a 7-day free trial:
Want more details on how the plans work? Watch this video!
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
Dried chilies (highly recommend this brand!):
Spice grinder:
Souper cubes:
Dutch oven:
Cast iron skillet:
Knives: (get $5 off using code nisha)
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Vitamix blender:
Vitamix 64-ounce container:
Stainless steel frying pan:
Nonstick frying pan:
Large Cutting Board:
All Other Kitchen Equipment:
Film & Photography Equipment:
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
He's Lived 50 Years Off the Grid in Appalachia ????????
Deep in the woods of North Carolina is a man name Joe Hollis who's lived off the grid for 50 years. Here he's mastered the techniques of a life tuned to nature, dependent on his natural environment for survival. He also has the largest collection of native Appalachian and Chinese medicinal herbs in the Eastern US. Join me on this most epic look into a lifestyle that is becoming more attractive to many in this rapidly developing world. This is part of our greater Appalachia series:
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► Video edited by: Natalia Santenello
MUSIC USED IN THE VIDEO ????
► Headlund - Return to No Man’s Land
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Thank You All!!!
All rights reserved © 2023 Peter Santenello
Instant Pot Not Refried Beans w/ Ancho Chile option
These beans remind me of the refried beans you get in Mexican restaurants only without all the oil.
I love the richness that dried chilies give these beans. If you use only ancho or guajillo chilies these beans will be mild enough for kids.
Get the full recipe here:
Be sure to sign up for my Air Fryer class this Saturday December 12 at 11 am EST. We’ll make spring rolls, cornmeal battered tofu fingers, nutty French toast, and mini gingerbread fruit crumbles. Sign up here:
Here are some affiliate* links for the products I talk about in this live:
Instant Pots:
Mealthy Electric Pressure Cooker:
Spice grinders and such:
My books:
Dry ancho chiles:
Dry guajillo chilies:
*Buying through my affiliate links allows me to earn money through no additional cost to you. It helps support these lives, gives me the room to create new recipes for you, and keep a roof over my head. Thank you for all your support!
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Black Eyed Pea Pie New Years Dessert - Retro Time Machine
Today on the Retro Time Machine we will be making an unforgettable New Years Eve dessert! If you like pumpkin pie you will absolutely LOVE bean pie! New Years is the perfect season to get people trying the savory sweet flavor of bean pie and welcome them into the odd American East Texas tradition of black eye peas thanks to Elmore Torn.
makes two pies!
2 (15.5 ounce) black eye peas (optional- jalapeño beans)
1 (12 fluid ounce) can evaporated milk
½ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
2 tablespoons all-purpose flour
1 cup white sugar - 1 cup brown sugar
1 tablespoons vanilla extract
2 eggs
2 egg yolks
425f for 30 min
#blackeyedpeas #beanpie #newyear2022 #blackeyedbeans #partyfood #luckyfood #newyearseve #prosperity #vintagerecipe #soulfood #soulfoodcooking #pierecipes #savoryfood #vintagecake #traditionalfood #pie #luckycharm #holidayfood #traditionalfood
1970s SOUPS ???? Vintage Soup Recipes from Better Homes and Gardens
Today I'm cooking up some 1970s Soups! If you're looking for interesting soup recipes to add to your meal plan, this video is for you.
Better homes and gardens soups and stews:
Twist Whisk:
Pumpkin apron:
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BUTTERMILK-CORN CHOWDER
2 slices bacon, cut up
1 small onion, chopped (1/4c)
2 medium potatoes, peeled and cubed (2c)
2c fresh whole kernel corn, OR frozen whole kernel corn
2c chicken broth
1 stalk celery, chopped (1/2c)
1/2tsp salt
1/4tsp pepper
2Tbsp all purpose flour
2c buttermilk
Paprika or snipped parsley (optional)
In a 3qt saucepan, cook bacon until crisp. Drain bacon, reserving drippings in pan. Set bacon aside. Cook the chopped onion in bacon drippings until tender but not brown. Add the potatoes, corn, 1.5c of the chicken broth, celery, salt, and pepper. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender.
Combine flour and remaining 1/2c of chicken broth; add to vegetable mixture. Cook and stir until thickened and bubbly. Reduce heat to low. Stir in butter milk; heat through but do not boil. Top each serving with some of the bacon. Garnish wiath paprika or snipped parsley if desired. Makes 6 servings.
BROCCOLI HAM SOUP
2c diced fully cooked ham
1 medium onion, chopped (1/2c)
1 clove garlic, minced
2Tbsp butter or margarine
2 - 10.5oz cans condensed chicken broth
2c chopped fresh or frozen broccoli
1.5c water
1 - 8oz can tomatoes, cut up
1/2c elbow macaroni
1/4tsp ground nutmeg
Grated parmesan cheese (optional)
in 3qt saucepan, cook ham, onion, and garlic in butter or margarine until onion is tender. Stir in condensed chicken broth, broccoli, water, undrained tomatoes, uncooked macaroni, and nutmeg. Bring to boiling. Reduce heat; cover and simmer for 8 to 10 minutes or until broccoli and macaroni are tender. Season to taste with some salt and pepper. Sprinkle individual servings with parmesan cheese, if desired. Makes 6 servings.
POTATO-CHEESE SOUP
3 medium potatoes, peeled and cut up
1 small onion, finely chopped (1/3c)
Milk
3Tbsp butter or margarine
2Tbsp all purpose flour
2Tbsp snipped parsley
3/4tsp salt
dash pepper
1c shredded Swiss cheese (4oz)
in 2 quart saucepan, add potatoes and onion to 1c lightly salted boiling water. Cover and cook about 20 minutes or until potatoes are tender. Mash potatoes slightly; do not drain. Measure mixture and add enough milk to make 5 cups. Melt butter in saucepan and blend in flour, parsley, salt, and pepper. Stir in potato and milk mixture until thickened and bubbly. Add cheese; cook and stir until cheese is partially melted. Makes 4 or 5 servings.
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Timestamps
0:00 Intro
0:47 Buttermilk-Corn Chowder
5:16 Broccoli and Ham Soup
10:06 Potato-Cheese Soup
13:24 Cookbook Chat - Better Homes and Gardens Soups & Stews Cook Book (1978)
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MY FAV KITCHEN GEAR - seriously, I use this stuff ALL the time:
- Ove Glove:
- Small offset spatula:
- OXO Mini Angled Measuring Cup:
- GIR Silicone Spatula:
- Butterie Flip-Top Butter Dish:
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INSTAGRAM: instagram.com/_cookingthebooks_
FACEBOOK:
PATREON patreon.com/CookingAllTheBooks
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CAMERA GEAR:
- camera:
- mic:
- lavalier:
- shooting grip/tripod:
- phone tripod:
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DISCLAIMER:
Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.