How To make Rob's Veggie Chili
-olive oil 12 lg Yellow onions, diced
2 Cloves garlic, minced
1 Red pepper, diced fairly
-large 1 Green pepper, diced fairly
-large 2 28oz cans crushed
-tomatoes 1 tb Cumin
1 t Cayenne (or to your taste)
1 pk Frozen corn
2 cn Black beans (or any other
-kind of beans you like -chickpeas work well, too) 11 1/2 c Picante sauce (Shotgun
-Willie's green sauce very -hot works well) -salt to taste -grated cheddar, if -desired -cashew nuts, if desired
Saute onions in the olive oil. (I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes. Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours. Serve with grated cheddar and cashew nuts, if desired. Note: I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot. Shared by bjornsonrobert
How To make Rob's Veggie Chili's Videos
How To Make Pickles Without A Recipe
This is something everyone should do at least once. I mean come on, these are the easiest pickles you will ever make in your life. With this method you can pickle just about any vegetable with only about 5 minutes of work, plus it's cheap as heck. Never waste money on fancy pickles at the store ever again, and enjoy a better product while you're at it.
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Ingredients you'll need to make the pickle liquid base:
Equal parts white distilled vinegar and water
2/3 tablespoon per cup of total pickle liquid
Aromatics of your choice (fresh garlic, fresh herbs, black peppercorns, coriander seeds, bay leaves, juniper berreis, etc.)
Vegetables of your choice (cucumbers, carrots, onions, green onion whites, hard peaches, radish, etc.)
Example Pickle Liquid Recipe:
2 cups (400g) white distilled vinegar
2 cups (400g) water
2.5 tablespoons (40-45g) kosher salt
Robs Folly: My Favorite Hot Peppers 2023
A quick review of my Rob’s Folly Hot Pepper, an accidental cross of Mata Frade and possibly Red Savina.
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(apparel, stickers, buttons, magnets and now face masks/neck gaiters)
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#HotPeppers #shorts
Darb Tees Presents: Rob & Steve's No-Budget All-Flavor Cooking Show: Episode 2: Vegetable Chili
Rob & Steve sneeze their way through chili, lawsuits, and a special guest appearance!
darbtees.com
1 can Chili Tomatoes
1 can Tex Mex Fire Roasted Tomatoes
(or 2 cans of diced tomatoes)
2 cans Chili Beans
1 can Kidney Beans
1 can Pinto Beans
1 can Whole Kernel Corn (drained)
2 - 3 potatoes
1 lb bag Stir Fry Vegetables
1 Tbs Chili Powder
1 tsp Cayenne Pepper
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Black Pepper
1/2 tsp Seasoned Salt
Combine all canned ingredients, dry ingredients and potatoes (everything except frozen vegetables) in slow cooker.
Simmer for at least 2 hours.
Make sure potatoes are tender.
Add frozen stir fry vegetables.
Simmer for another 10 - 20 minutes.
Serve however you like your chili (eg: topped with cheddar cheese, crackers, sour cream, fresh minced onions, etc)
Prep time: 10 minutes
Total time: Approx. 2.5 hours
Fall Harvest Recipes by Chef Rob Rainford
Fall harvest recipes created by Chef Rob Rainford, brought to you by natural gas. For full recipes visit:
Learn how to create these delicious recipes:
• BBQ Grilled Peaches
• Grilled Romaine Salad
• BBQ Grilled Lemon and Orange Zest Chicken
• BBQ Spice Rubbed Pork Loin Kabobs
For more information on the benefits of cooking with natural gas, visit us online:
Website: cleanandaffordable.ca
Twitter: @NaturalGas_ON
Cooking Demo: Turkey & Veggie Chili
In today's episode we are making a very easy and healthy turkey and veggie chili. The great thing about this chili is that you can add whatever vegetables or protein you like. I used ground turkey but you can use red meat, chicken, or make it vegetarian by skipping the meat and adding in more beans. This super simple recipe is full of vitamins and minerals, great for meal prep and something the whole family will enjoy!
If you want to cook along with me, you will need:
- 1 onion
- 2 carrots
- 3 celery sticks
- 2 bell peppers
- 1 sweet potato
- 3 cloves of garlic
- 1 zucchini
- 1 lb ground meat
- 1 can black beans
- 1 (14oz) can tomato sauce
- 1 (14oz) can diced tomatoes
- 1.5 cups water
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp cayenne
- 1 tsp salt
- 1/2 tsp pepper
Korean Cauliflower Bites #Shorts | SO VEGAN
Hot, spicy and all things nicely! If you’ve never tried Gochujang - a Korean red chilli paste - then prepare yourself for a FLAVOUR SENSATION like no other.
Recipe is below and on our website
1 cauliflower
5 tbsp plain flour
5 tbsp cornflour
salt
1 tsp baking powder
vegetable oil
1 tsp sesame seeds, (optional)
2 spring onion, roughly chopped (optional)
For the sauce:
3 tbsp Gochujang sauce
1 tbsp sesame oil
2 garlic cloves, peeled + finely chopped
1/2 thumb of fresh ginger, peeled + finely chopped
2 tbsp light soy sauce
2 tbsp light brown sugar
Break up the cauliflower into florets. Then combine the plain flour, cornflour, a large pinch of salt, baking powder and 1/2 a cup of water in a large mixing bowl. Add the florets and stir until they’re coated in the batter.
Add enough vegetable oil to a wok on a medium heat until the oil is about 1cm deep in the pan. When the oil is hot, carefully add the cauliflower florets – in batches if necessary – and fry for 3-5 minutes until they begin to brown, turning occasionally so they cook on all sides. You want to avoid overcooking the cauliflower and they should still have a good crunch to them. Then transfer the cauliflower to kitchen paper to soak up any excess oil.
Remove the oil from the wok and wipe it clean. Then combine all of the sauce ingredients in the wok and heat it through on a medium heat for 2-3 minutes. Next stir in the cauliflower until they’re coated in the spicy sauce. To serve, top the cauliflower bites with sesame seeds and spring onion.
Big love, Roxy + Ben