Buffalo Chili with Corn Chips
Western Plains Buffalo Chili prepared with corn chips. View our website at
Valerie Bertinelli's Veggie Chili with All the Fixings | Valerie's Home Cooking | Food Network
Valerie uses roughly chopped mushrooms to create a hearty and meaty texture for this smoky bean and vegetable chili!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Veggie Chili
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 25 min
Active: 55 min
Yield: 8 servings
Ingredients
1 pound baby bella mushrooms
2 tablespoons vegetable oil
Kosher salt
1/2 cup chopped fresh cilantro stems (reserve leaves for garnish)
2 stalks celery, chopped
1 orange bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow onion, diced
1 poblano pepper, seeded and chopped
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cloves garlic, grated
One 28-ounce can crushed tomatoes
One 28-ounce can diced tomatoes
1 large zucchini, quartered and sliced
1 1/2 cups frozen corn
One 15-ounce can black beans, rinsed and drained
One 15-ounce can pinto beans, rinsed and drained
Assorted toppings, such as sour cream, grated Cheddar, chopped white onion, avocado, pickled jalapeños
Directions
Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the cilantro stems, celery, bell peppers, onion, poblano pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the chili powder, smoked paprika, cumin, coriander and garlic. Stir to coat until the spices are fragrant, about 1 minute. Add the crushed tomatoes, diced tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
Ladle the chili into bowls and top with the desired toppings.
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Valerie Bertinelli's Veggie Chili with All the Fixings | Valerie's Home Cooking | Food Network
Carnivorous Chili & Vegetarian Chili | Basics with Babish
Chili without the mess thanks to Bounty, The Quicker Picker Upper. Head to to pick up a coupon for my favorite quick kitchen sidekick.
This week on Basics, I'm showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch.
This video is sponsored by Bounty Paper Towels.
Recipe:
Ingredients & Shopping List:
+ For the chili con carne:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
1 whole chuck roast
Vegetable oil
1 white onion, roughly chopped
6 cloves garlic, crushed
4 cups chicken stock
Cinnamon
Ground allspice
Ground coriander
Dried oregano
2-3 Tbsp tomato paste
2-3 Tbsp masa harina
2 limes, juiced
Shredded cheese, for garnish
+ For the vegetable stock:
1 white onion
4 ribs celery
1 bulb fennel
1 parsnip, peeled
3 carrots
1 leek
1 small head cauliflower
2 beets
Vegetable oil
Sprigs of fresh thyme
Small head of garlic, halved
1 bunch parsley
2 dried bay leaves
1 Tbsp whole black peppercorns
1 handful dried porcini mushrooms
2 sheets dried kombu
+ For the vegetarian chili:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
2 dried porcini mushrooms
3 poblano peppers
3 jalapeno peppers
2 large onions, roughly chopped
Olive oil
6-7 cloves garlic, roughly chopped
2-3 Tbsp tomato paste
3 tsp toasted cumin
Ground coriander
Dried oregano
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
14oz can diced tomatoes
14oz can fire-roasted diced tomatoes
1 tsp liquid aminos
2 Tbsp nutritional yeast
3 cups vegetable stock (ingredients above)
Sour cream and sliced jalapenos, for garnish
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CHILI PIE VEGAN RECIPE | Richard in the kitchen
In this video I show y'all how make vegetarian Frito chili pie. This chili pie vegan recipe is made with leftover vegan chili and comes together in no time at all. Completely vegan friendly with a homemade vegan version of Cheez Whiz recipe and Original Frito corn chips. Super easy! Super delicious!
Shopping List:
Leftover vegan chili (for how to make my version refer to this link
Original Frito Corn Chips (make sure they are original. The other flavored chips are not vegan)
Red onion
Diced tomatoes
Cilantro
Vegan Cheez Whiz:
1 cup almonds
1 roasted red pepper
1 tbsp. lemon juice
2 tbsp. red wine vinegar
2 tbsp. butter flavored coconut oil
2 tbsp. yeast
1 clove garlic or 1/4 tsp garlic powder
1 tsp. Dijon mustard
2 tsp salt
1/4 tsp. white pepper
1 tbsp. maple syrup
Directions:
First you have to soak the almonds. If you're in a hurry you can soak them in boiling water for 15 minutes or in water for 1 hour. The best is to soak overnight.
Blend all of the cheese ingredients in a blender until smooth. If it's too thick just add small increments of water until you get the desired consistency. Set aside.
In a casserole dish or cast iron skillet, layer the chili, Fritos, red onions and vegan Cheez Whiz. The amount of layers depends on how deep your dish is.
Bake in the oven on 350 for 20-25 minutes.
When done, top with more Frito corn chips, vegan cheese and garnish with diced tomatoes and cilantro.
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BEST Impossible Vegan Chili Better Than Meat! Protein Rich Keto Friendly #chili #souprecipe #vegan
Try this quick and easy Impossible Vegan Chili recipe made with Impossible Plant-based meat protein and homemade Chili powder. There are a few stews as widely loved and celebrated as the Chili. From Country Fairs or cook-offs, nothing hits the spot on a cold day like a hearty bowl of Chili. We have improved on the beef chili recipe with a vegan twist using Impossible plant-based protein. This Impossible Vegan Chili is thick, earthy, smoky, and spicy. Simply the Best Vegan Chili with our Homemade Chili Powder. A bowl of this is sure to satisfy those hunger pangs, and warm you from within.
Enjoy it on Spaghetti (Cincinnati Style), on Chili Cheese Nachos, a Vegan Chili Cheese Dog, Vegan Sloppy Joes, or just a large bowl with any of your favorite fixins.
Ingredients
Homemade Chili Powder
3 Ancho Chilies
3 Mexican Chilies
2 Tbsp Cumin Powder
1 Tbsp Coriander Powder
1 Tbsp Paprika
2 Tsp Garlic Powder/Granulated Garlic
2 Tbsp Black Pepper
1 Tsp Dried Oregano
1/2 Tsp Dried Thyme
1 Oz Tortilla Chips (if used same day to make Chili)
Impossible Vegan Chili
1 Packet of Impossible Plant-based Protein, 12 Oz
2 Cups Onions, chopped
3 Cloves of Garlic, minced
1 Can of Pinto Beans and liquid, 14 oz
1 Can of Dark Red Kidney Beans and liquid, 14 oz
1 Can of Whole peeled tomatoes, 28 oz
1 and 1/2 cup of Homemade Chili Powder
2 Chipotle chilies with adobo sauce, minced
2 Tbsp Oil
2 Tsp Salt
Instructions
Homemade Chili Powder
1) Break the dried Chilies into small pieces, removing as many seeds and steps as possible
2) In a large pot over low heat, toast the chilies until fragrant. Remove and allow them to cool.
3) In a processor, grind the chilies, herbs, spices and tortilla chips to a fine powder.
Impossible Vegan Chili
1) Puree the whole peeled tomatoes
2) Heat oil in a large pot over medium heat.
3) Once the oil is hot, add the Impossible plant-based protein. Add salt, and crumble and cook the protein until brown.
4) Add the onions, garlic and chili powder and combine. Then add the tomato puree along with both cans of Pinto beans and Dark Red Kidney beans along with their canning liquid. The liquid will help the Chili thicken.
5) Increase the heat to high and bring to a boil.
6) Once boiling, stir to scrape anything stuck to the bottom, and reduce the heat to low. Cover with a lid, and allow to cook for 30 minutes.
7) After 30 minutes, add the Chipotle chilis. Check for salt, and add as needed. Cook for another 10-15 minutes.
8) After 15 minutes, turn off the heat, and allow the chili to cool for 10-15 minutes before serving.
9) Enjoy with some cheddar cheese, onions, cilantro, or sour cream!!
Lodge Enameled Cast Iron Dutch Oven, 6 Quart, Red:
Imarku Santoku Knife:
#veganrecipes #vegetarian #vegetarianrecipes #souprecipe #castironcooking #beyondmeat #plantbased #plantbasedprotein #easyrecipe #howto
Meatless Three-Bean Chili - Spicy Vegetarian Chili
A Really Easy Meatless Chili - Visit to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.