Chili sin carne
Mein neues Kochbuch Einfach Vegetarisch jetzt hier Vorbestellen: . Erscheinungstermin ist im Februar 2024.
Dieses Chili sin Carne steht einem Chili mit Fleisch in nichts nach. Als Ersatz für Hackfleisch verwende ich Soja-Granulat. Mit diesem Rezept werden auch Fleischesser zufrieden sein :-).
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MEINE BÜCHER:
Backbuch Brot, Brötchen und Gebäck*:
Kochbuch Feierabendküche* (SPIEGEL BESTSELLER):
Kochbuch Einfach vegetarisch*:
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RABATTCODES:
Pfannen und Töpfe von Hoffmann* - 10% Rabatt mit dem Code: THOMASKOCHT10
Küchenmesser von Heiso* - 10% Rabatt mit dem Code: THOMAS.KOCHT
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Rezept für ein 4 Liter Topf (ergibt etwa 8 Portionen):
- 250 g Soja-Granulat
- 2 rote Paprika
- 2 große Zwiebeln (500 g)
- 2 Dosen Kidneybohnen (à 400 g)
- 1 Dose Mais (à 400 g)
- 3 Tl Paprikapulver edelsüß, 5 Tl Oregano, 1 Sternanis, 2 TL Koriander (gemahlen), 1 TL Cumin, 1 Tl Chilipulver (nach Geschmack), 1 Messerspitze Zimt
- 2 Knoblauchzehen
- 1 EL Tomatenmark
- 2 Dosen Tomaten (à 400 g)
- 1 Chilischote
- Salz, Pfeffer
Viel Spaß beim Nachmachen!
Das Rezept gibt es auch zum Nachlesen und Ausdrucken auf meiner Homepage:
Und wer doch gerne Fleisch im Gericht möchte: Das Rezept für mein Chili CON carne findet Ihr hier:
Wenn dir meine Rezepte gefallen, Abonniere meinen Kanal:
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Mein Name ist Thomas und ich bin gelernter Koch seit jetzt schon 20 Jahren. Neben dem Kochen ist das Backen eine weitere Leidenschaft von mir. In meinen Youtube Videos möchte ich mein Wissen und meine Freude an gutem Essen mit euch teilen und auch immer ein paar professionelle Tipps und Tricks verraten. Jede Woche gibt es 1-2 neue Videos.
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PRODUKTE:
Kitchen Aid Food Processor*:
LocknLock Vorratsdose*:
Pfannen und Töpfe von Hoffmann* (siehe auch Rabattcodes):
Küchenmesser von Heiso* (siehe auch Rabattcodes)
Pizzastahl Basic*:
Bäckerleinen*:
Gärkörbe*:
Gewürzgläser*:
Stabmixer*:
Gemüsehobel/Mandoline*:
Küchenmaschine Kenwood Chef XL*:
Reiskocher*:
Küchenwaage*:
Mit (*) Sternchen gekennzeichnete Links sind Affiliate-Links. Kommt über einen dieser Links ein Kauf zustande, bekomme ich eine kleine Provision und du unterstützt damit meine Arbeit. Für dich entstehen dabei keinerlei Extrakosten.
Danke für deine Unterstützung!
#Chilisincarne #vegetarisch #Thomaskocht
Chili non Carne - Vegan chili with tempeh ????️ ????
If you never cooked with tempeh and love spicy food, this is a great dish to give it a go. Tempeh combines perfectly with red kidney beans and it will absorb all the smoky and spicy flavours you’re cooking with. Serves: 2
Ingredients:
2 - 3 tbsp vegetable oil
1 medium onion, chopped
2 - 3 garlic cloves, finely chopped
1 small (or ½ medium) red (bell) pepper, deseeded and chopped into small pieces
200g tempeh block, cut into small cubes (about 1cm)
250 - 350ml vegetable stock or water
2 tsp mild chilli powder
1 tsp smoked paprika
½ - 1 tsp chipotle chilli flakes (you can replace it with chili flakes, hot chili powder or cayenne pepper; start by adding a small amount and gradually adjust to your taste)
200g tinned chopped tomatoes
1 - 2 tbsp tomato paste or tomato puree
400g can red kidney beans, drained and rinsed
15g fresh parsley leaves, chopped
salt and freshly ground pepper, to taste
rice, avocado salad and/or tortilla chips to serve
Method:
1. Heat 2 or 3 tbsp vegetable oil in a non-stick medium saucepan and gently fry the onion, garlic and pepper for about 7 - 8 minutes, stirring occasionally.
2. Add the chilli powder, paprika, chipotle flakes and tempeh and fry over a low heat for 5 minutes, stirring frequently.
3. Add about 250ml of vegetable stock (save the rest so you can use later if necessary), tomatoes and tomato puree, and stir everything well. Bring the pan to a boil, reduce the heat and let it simmer, covered, for about 15 minutes.
4. Add the red kidney beans and simmer for a further 10 minutes. If necessary, add a little more stock or water. Taste and adjust seasoning. Finally, stir in the chopped parsley in the last 2 minutes of cooking.
5. Remove from the heat and serve hot with rice, avocado salad and/or tortilla chips.
Recipe inspired by: Linda McCartney’s Home Cooking, Linda McCartney and Peter Cox, Bloomsbury, London, 1990, ISBN 0747507376.
#vegan #chili #vegetarian
Simple Vegan Chili Non Carne | Muscle Building Recipe | High-Protein #Shorts #Muscle #FatLoss
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Simple Vegan Chili Non Carne - Serves 2
Recipe Source:
Whether you’re a full-time vegan or just want to try reducing how much meat you eat for a couple of days of the week, our simple kits are the perfect solution for a delicious, nutritious dinner that can be made in under half an hour.
Each kit contains a seasoning sachet and wheat protein mix, providing a tasty hit of 31g of protein per serving. All you have to do is add water and throw in a couple of stock cupboard essentials and you’ll have an incredible meal in no time at all.
Here’s how to make it.
Ingredients
1 Vegan Chili Non Carne Meal Kit
200ml water
1 tbsp. olive oil
1 onion (chopped)
1 tbsp. tomato puree
1 tin chopped tomatoes
1 tin kidney beans
Extras to serve:
Long grain rice
Coriander
Lime wedge
Method
1- First, open your Vegan Chilli Non Carne Meal Kit and combine the seasoning sachet with the wheat protein in a large bowl. Add the water and mix well, then leave to hydrate for 15 minutes.
2- Meanwhile, add the oil to a large pan over a medium heat. Once hot, add the onion and cook for a few minutes to soften.
3- Next add the tomato puree and chopped tomatoes. Stir well and leave to simmer for 5 minutes, before adding the kidney beans. Cook for 5 minutes.
4- Add the hydrated protein mix to the pan and stir through. Allow to cook for 5-10 minutes and then serve up with rice, a sprinkle of coriander, and a wedge of lime.
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Epic vegan Chilli non Carne
Mushroom and lentil chilli
Slow & Low Chilli Con Carne | Jamie Oliver
This classic beef recipe is so ridiculously good that making chilli con carne with minced meat will never be the same again. To create such an incredibly tender meat dish, Jamie rubs spices into a brisket of beef and cooks it slowly over 7 hours. The result is incredibly juicy meat that melts in the mouth. Served with a homemade guacamole, sour cream and warmed tortilla this dish is truly worth the wait.
Tell us what you think of this recipe in the comments below and if you’re after more delicious Jamie recipes check out jamieoliver.com
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Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING
Head to to save 10% off your first purchase of a website or domain using code LAGERSTROM. Believe me when I tell you that vegetarian chili can be just as delicious and satisfying as meat-based chili. I'll show you a few simple moves to bring your veggie chili to the next level.
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????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
6.75qt LE CREUSET DUTCH OVEN:
LODGE CAST IRON SKILLET:
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RECIPE
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▪250g or 4c white onion, medium diced
▪100g or 3/4c poblano, medium diced
▪15g or 1Tbsp garlic, minced/pressed
▪Olive oil
▪Salt
▪25g or 2Tbsp tomato paste
▪40g (about 2) chipotle peppers in adobo, small diced
▪20g or 2 1/2Tbsp chili powder
▪15g or 2Tbsp smoked paprika
▪15g or 2Tbsp cumin
▪10g or 1 1/4Tbsp cocoa
▪500g or 2 1/4c veggie stock + extra to thin chile if needed
▪1 28oz can diced tomatoes
▪1 28oz can crushed tomatoes
▪200g or 1c red lentils
▪2 15oz cans black beans, drained and rinsed
▪2 15oz cans kidney beans with juices
▪225g frozen corn
▪10-15g or 3/4Tbsp soy sauce
▪10-15g or 1Tbsp brown sugar
▪10-15g or 1Tbsp apple cider vinegar
▪10-15g or 1Tbsp hot sauce
Heat large heavy bottomed pot over med high with a long squeeze of olive oil followed by onion, poblano, and a pinch of salt. Stir and saute until softened and onions are becoming translucent (2-3min).
Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.
Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning). Add lentils, stir, and bring to a boil. Reduce heat to medium low, cover, and simmer for 15-20min, stirring occasionally, until lentils are cooked through.
Add beans and corn, stir. Add a bit more veggie stock if needed to thin the chili. Cover (lid cracked) and bring to a simmer for 10 min.
Add soy sauce, brown sugar, vinegar, hot sauce, and pinch of salt to taste. Stir, taste, and adjust for seasoning (i typically add a little more salt).
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EPIDEMIC SOUND. Free trial available at:
#vegetarianchili #chili #meatlessmonday
CHAPTERS:
0:00 Intro
0:25 Prepping and cooking off the aromatics
1:21 Building the flavor base
2:24 Deglazing and building the flavors and texture
3:43 Ad
4:46 Checking the chili cook and adding beans
6:32 Final seasoning and plate up
8:04 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!