How to Make Veggie Chilli with Jamie Oliver
Jamie Oliver uses his brand new range of premium stainless steel Tefal Jamie Oliver cookware to create a wholesome, hearty & delicious veggie chilli.
For more information on Tefal Jamie Oliver Cookware, visit
hearty veggie chili ????????
recipe ⬇️
・1 small onion, diced
・4 cloves minced garlic
・1 red bell pepper, diced
・1 jalapeño, diced
・8 oz mushrooms, quartered
・2 (15oz) cans beans (we used black and kidney), drained and rinsed
・15 oz can crushed tomatoes
・15 oz can diced fire-roasted tomatoes
・1-2 chipotle peppers in adobo (chopped)
・1 cup frozen corn
・1 cup veggie broth (we used vegan beef-style bouillon)
・splash of beer (optional)
・2 tsp cumin
・2 tsp chili powder
・1/2 tsp garlic powder
・1 tsp ancho chili powder
・salt and pepper
・Violife cheddar shreds to top
Sauté the onions, garlic, peppers and mushrooms till the mushrooms shed a bit of extra liquid. Then add in everything else and let it simmer for a few hours. It’s that easy! And it’s even better as leftovers. (Dutch oven is from Caraway btw!)
#veganchef #veganfoodshare #veganrecipes #chili #autumnvibes #comfortfood
Vegan Chili | Hearty & Delicious
This Sweet Potato Chili is basic in ingredients but sophisticated in flavor - it has a sweet smoky flavor & packed with a healthy dose of protein and fiber!
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???? CHILI INGREDIENTS
1 tablespoon olive oil
1 red onion chopped
2 large sweet potatoes
1 green bell pepper
4 garlic cloves
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoon cumin
1 teaspoon dried Mexican oregano
2 cups vegetable broth
2 cans (15 oz) kidney beans
1 can (28 oz) diced (fire roasted) tomatoes
1 can (4.5 oz) chopped green chilis
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
SMALL BOWLS:
BOWLS:
CHOPPING BOARD:
KNIFE SET:
OVEN POT:
SINGLE BURNER:
MEASURING SPOONS & CUPS:
⏱️ TIMESTAMPS:
0:00 Introduction
0:13 Chopping vegetables
0:41 Cooking vegetables
1:26 Adding in spices
2:09 Adding the broth
2:18 Adding canned vegetables
2:35 Adding the beans
2:54 Chili after being simmered
3:09 Checking on doneness
3:39 Serving the chili
3:54 Adding the toppings
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Easy 30-Minute Vegetarian Chili | Melissa Clark | NYT Cooking
Get the recipe:
Follow along as Melissa Clark shows us how to make her easy vegetarian skillet chili, which comes together in just 30 minutes and has been a staple in her home during the past year. If you have canned beans, tomatoes, onion and garlic in your pantry, you can make this dish. And the pickled onions aren't strictly necessary, but they add a welcome tangy contrast to the beans.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
SIMMER DOWN with this incredible hearty Chili Recipe
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LEARN HOW TO MAKE THE BEST VEGAN / VEGETARIAN MEATY CHILI EVER!
LAY HO MA! Whether it's cold or hot outside, whether you're enjoying this as a dip or as an entree, this umami rich chili is sure to stand out! Join me in this episode and learn how to make an easy vegetarian / vegan chili recipe right at home. Let's begin!
Chili Powder Ingredients:
40g dried guajillo chiles
6 dried red Thai chiles
1 dried chipotle grande
1 dried chipotle morita
1 dried shiitake
Chili Ingredients:
350g extra firm tofu
1 tbsp avocado oil
1 1/2 tbsp soy sauce
1 1/2 tbsp dark soy sauce
2 red onions
3 pieces garlic
1 cup dried brown lentils
2 tbsp chili oil (
1/2 tsp cumin
1 tsp sweet paprika
1/2 tsp cinnamon
1/4 tsp oregano
generous pinch of salt
2 tbsp homemade chili powder
2 tbsp tomato paste
1 cup red wine
1 cup vegetable stock
800ml canned tomato purée
5g cacao paste
1 1/2 tbsp maple syrup
limes to serve
avocado to serve
few sprigs cilantro
tortilla chips to serve
Directions:
1. Heat up a nonstick pan to medium heat. Place in the dried peppers and spread them out. Toast the peppers for a few minutes flipping them occasionally. Then, set them aside
2. Pat dry the extra firm tofu and use a fork to mash into a crumble
3. Heat the nonstick pan back to medium heat. Add 1 tbsp avocado oil followed by the crumbled tofu. Sauté for 4-5min
4. Add both soy sauces and sauté for another 3-4min. Then, set aside
5. When the peppers are cool, remove the stem and seeds. Add the peppers to a spice grinder or high powered blender along with the dried shiitake. Blend on high until powdered. Transfer the chili powder into a jar to enjoy for up to 5-6 months
6. Finely chop the red onions and garlic. Rinse and drain the brown lentils and set aside
7. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for 4-5min
8. Add the garlic and sauté for 1-2min. Add the cumin, sweet paprika, cinnamon, oregano, salt, and a generous tbsp of the freshly made chili powder. Then, sauté for 1-2min
9. Create a well in the middle of the pan and add the tomato paste. Sauté the paste for about a minute. Then, add the red wine and cook for 3-4min
10. Add the brown lentils and crumbled tofu. Give the pot a good stir. Then, add in the vegetable stock and tomato purée
11. Add the cacao paste and maple syrup. Give the pot a good stir and bring to a boil. Then, turn the heat to medium low and cover and cook for 45min to 1hr
12. Plate the chili and serve with fresh lime, avocado slices, freshly chopped cilantro, and tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Spicy Smoky Meaty Vegan Chili | 1-Pot Meal! | The Wicked Kitchen
You know what? Screw all of this cold winter weather and let's make some hot and delicious, SPICY (if you like that sort of thing), SMOKY (if you use the incredible chipotle peppers in adobo sauce like the video), MEATY (from the finely-chopped mushrooms) 100% VEGAN CHILI!!!! This is a really quick and easy 1-pot meal that will feed you and your family (if you're still on sharing terms at this point of the pandemic) for a few solid meals. It stores great in the fridge and is a quick re-heat for leftovers. We top this one off with some vegan sour cream, vegan cheddar cheese shreds, sliced green onion, fresh jalapeños and cilantro for an extra burst of freshness. Throw some tortilla chips at it and call it a day!
Recipe below!
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SPICY SMOKY 'MEATY' VEGAN CHILI RECIPE
Ingredients:
8 oz (227g) cremini mushrooms (aka “Baby Bella” mushrooms), rough chopped
½ yellow onion, diced
1 tbsp olive oil (optional)
2 chipotle peppers in adobo sauce, minced (optional, depending on your heat threshold)
1 tbsp cumin
1 tbsp chili powder
2 tsp smoked paprika
8 cloves garlic, thinly sliced
2 tbsp pickled jalapeño brine (juice, whatever you want to call it)
1 zucchini, diced
1 yellow squash, diced
1 can (15 oz/425g) black beans, drained and rinsed
1 can (15 oz/425g) pinto beans, drained and rinsed
1 can (15 oz/425g) kidney beans, drained and rinsed
1 can (28 oz/794g) crushed tomatoes
2 cups (500ml) vegetable stock
Salt and black pepper, to taste
2-3 green onions, thinly sliced
1 fresh jalapeño, thinly sliced
1 bunch fresh cilantro, chopped
Vegan cheese shreds
Vegan sour cream
Instructions:
First you’ll want to roughly chop all of the mushrooms. This helps to create a more consistent fine mince in the food processor.
After the mushrooms are chopped, dump them into the food processor. Another key to this technique is to pulse and shake the food processor to mix the mushrooms around, rather than simply flipping the switch and letting it go.
Blend the mushrooms until finely minced, then set aside.
Start heating a large pot or Dutch oven over medium-high heat.
Dice the onion.
Add the olive oil to the pot, then add the onions. (Note: If you want to make this oil-free, you can add the onions to the hot pan and then deglaze it with a little bit of vegetable stock.) Cook the onions until they’re almost translucent.
While the onions cook down, mince the chipotle peppers. Again, the peppers are totally optional if you don’t want the spicy heat. You can always add some extra spice or hot sauce to individual servings as desired.
When the onions are nearly translucent, add the cumin, chili powder, smoked paprika and garlic. Give it a stir while the spices toast and become fragrant, about 30 seconds.
Add the minced mushrooms to the pot. Drizzle a little bit more olive oil on top of the mushrooms then combine the mixture. Let it cook down for 1-2 minutes, stirring often.
While the mushrooms cook, they’ll release quite a bit of water. That water is going to pick up all the flavors from the spices, onions and garlic and infuse it into the mushroom mixture, giving it the concentrated “meaty” flavor we’re looking for. You’ll know you’re done with this step when the mushrooms start sticking to the bottom of the pan.
While the mushroom mixture cooks down, dice the zucchini and yellow squash.
When the mushroom mixture is ready (when it’s starting to stick to the pan and most of the moisture has been cooked out), add the chipotle peppers and jalapeño brine and give it a stir or two.
Add all of the beans, the zucchini and yellow squash. Lower the heat to medium and stir.
Add the crushed tomatoes and vegetable stock. Stir.
Add the salt and pepper (to taste) and stir.
Cover and bring to a boil, then remove the lid, and simmer for another 10-12 minutes, stirring occasionally.
Time to taste! If you used the pickled jalapeño brine (juice, whatever) you’re checking to make sure it’s not too acidic.
CAUTION: your chili has been bubbling away on the stove for the past quarter of an hour, so it’s going to be WICKED HOT!
If you determine that it’s too acidic, add a drizzle of agave syrup as needed to balance things out (or maple syrup or brown sugar).
If you want to thicken your chili, you can add some tomato paste at this stage a little at a time until it reaches the consistency you’re looking for.
Prepare the green onion and fresh jalapeño for garnish.
When you’re ready to serve, lower the heat and ladle the chili into bowls. Add a dollop of vegan sour cream, a sprinkle of shredded vegan cheese, green onion, sliced jalapeño and cilantro and serve with tortilla chips. Sit back, soak up the mmmm’s and ahhhhh’s from your lucky pod of eaters.
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