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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QUICK AND EASY CHILI SPAGHETTI | Richard in the kitchen
In this video I show y'all how to make a quick and easy chili spaghetti with a Cincinnati flare. Anyone who has ever eaten Cincinnati chili knows how wonderful it is. It can sometimes be labor and time intensive though. This recipe is a go-to when you don't have alot of time and you just need to whip up a delicious meal without all the fuss of making authentic homemade chili the Cincinnati way, but with that wonderful Cincinnati chili flavor. This recipe uses a simple can of Hormel chili with no beans and a Gold Star Cincinnati chili seasoning. Just warm the chili in a sauce pan, add the seasonings and serve over your choice of spaghetti topped with plenty of grated cheddar cheese for a quick and easy 3 way chili spaghetti meal. Add onions and/or beans for another way of enjoying this dish.
Shopping List: Servings: 2
1 15 ounce can of Hormel chili with no beans
1 tsp. Gold Star Cincinnati chili seasoning
1 tbsp. tomato paste
Salt and pepper to taste
1/2 lb. (8 ounces) thick spaghetti
2 tbsp. Kosher salt for the spaghetti water (if using table salt use 1 tbsp) in 2 quarts of water.
Directions:
Different variations of this style chili:
For 2 way: Top spaghetti with only the chili
For 3 way: Top spaghetti with chili and grated cheddar
For 4 way: Top spaghetti with chili, grated cheddar cheese and diced onions
For 5 way: Top spaghetti with chili with beans, grated cheddar cheese and diced onions
In a large pot bring two quarts of water to a rapid boil then add the salt. DO NOT ADD THE SALT BEFORE THE WATER COMES TO A FULL BOIL. Add the spaghetti and cook 2 mins. less than package directions for al dente texture. Drain, but do not rinse.
In a sauce pan add the chili, tomato paste and seasoning and the other ingredients depending on which way you're serving it. Warm thoroughly.
Pour the chili on top of the spaghetti and top with a large mound of grated cheddar cheese.
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30 MINUTE VEGAN CHILI | Richard in the kitchen
In this video I show y'all how to make a 30 minute vegan chili. This healthy chili is very vegan friendly and only takes about 30 minutes. A three bean chili made with fresh veggies and traditional chili seasonings with just a faint touch of heat. Filled with flavor and color and is perfect any day of the week. Although meatless, it looks and tastes just like the traditional meat filled all-time favorite, but is much healthier for you.
Shopping List:
1 tbsp. olive oil
1 sweet onion, chopped
1 red bell pepper, chopped
1 cup diced carrots
2 tsp. minced garlic
1 jalapeno, seeded and finely chopped (leave seeds in for more heat)
1 tbsp. tomato paste
1 15.5 ounce can each of pinto, black and red kidney beans, drained of packaged fluids
1 28 oz. can of crushed tomatoes
2-3 cups vegetable broth
1 tbsp. chili powder
1 tb sp. cumin
1 tbsp. oregano
2 tsp. paprika
Small pinch of cinnamon
Salt and pepper to taste
Shredded cheddar cheese (obviously not vegan so this is optional)
Red onion, diced
Cilantro
Sour cream (optional)
Directions:
Add the oil, onion, red bell pepper, carrots and jalapeno to a large pot over medium heat. Stir and sauté about 5 minutes until softened. Add the garlic and stir about 30 seconds until fragrant. Add the seasonings and stir. Add the tomato paste and crushed tomatoes and stir.
Drain the beans of their packing fluids the add to the pot. Add the broth. Stir and simmer 30 minutes on medium low heat until thickened. Add salt and pepper to taste.
Serve and top with the cheese, red onion, sour cream and cilantro.
Enjoy!
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SIMPLY DELICIOUS CHILI | RICHARD IN THE KITCHEN
This simply delicious chili recipe is just that. So easy to prepare and is one of the best chili recipes I've made. Give it a try and I believe you'll agree! Enjoy!
Shopping List:
1 lb. Ground chuck or (ground turkey for a little healthier version)
1 small sweet onion, diced
1 small red bell pepper, diced
3 garlic cloves, minced
2 tbs. cooking oil
2 tbs. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. cayenne pepper
1 tsp. Kosher salt
1 1/4 cups chicken broth or stock
1 28 ounce can of crushed or diced tomatoes. Rotel will work as well.
1 15 ounce can red kidney beans, drained
1 15 ounce can sweet corn, drained
Grated cheddar cheese, cilantro, jalapenos and green onions for garnish.
Directions:
Add oil to a dutch oven over medium high heat. Add the onions and the red peppers and saute for 5-7 minutes. Add the garlic the last 30 secs. Stir frequently.
Add the ground beef or turkey and cook until all the pink is cooked out. Drain of grease then return to pot.
Add in the spices and stir until well incorporated.
Add in the tomatoes (or Rotel), broth, beans and corn. Stir well.
Bring to a boil then reduce heat and simmer for about 1 to 1 1/2 hours until thickened slightly. Stirring occasionally.
Salt and pepper to taste.
Serve and garnish with cheese, cilantro,green onions and jalapenos.
Enjoy!
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DR PEPPER CHILI
Easy homemade Dr. Pepper chili recipe. adding Dr. Pepper to your chili adds a bit of sweetness while balancing out all those chili ingredients. It'll leave your guests wondering what that unique flavor is while not jeopardizing the great taste of chili we all love.
Shopping List:
1 lb. 80/20 ground chuck beef
1/2 lb. ground or breakfast sausage
1 small can Rotel
1 small can tomato paste
1 cup beef broth
1 tbsp. chili powder
1 tsp. each of ground cumin, dried oregano
1/8 tsp. ground cinnamon
Regular Dr. Pepper (not diet), just enough to cover the chili by about 1 inch
Salt and pepper to taste
Directions:
In a skillet over medium high heat, brown the ground beef and sausage.
When the meat has browned, drain if necessary, then add the onions with a pinch of salt. Cook 5-7 minutes more until the onions are soft.
Transfer to a deep pot or Dutch oven then add the Rotel, tomato paste and seasonings. Stir to combine.
Add enough Dr. Pepper tojust cover the mixture by about 1 inch. Stir.
Simmer the chili over medium low heat for about 1 1/2 to 2 hours or until you reach the consistency you prefer.
Garnish with your favorite chili toppings and enjoy!
#homemadechili#drpeperchilirecipe#chilrecipes
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Goma At Home: Honey Butter Chili Shrimp
This Sunday, we are making Honey Butter Chili Shrimp Rice Bowl. It's savory, sweet and garlicky and very easy to make.
The ingredients are:
Shrimp
Olive Oil
Crushed Red Pepper
Black Pepper
Paprika
Soy Sauce
Honey
Butter
Garlic
Onion Leeks
#GomaAtHome #RichardGomez #HoneyButterShrimp