Best Damn Vegan Chili
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Seriously, I’m not one to brag but this Chili recipe has placed MANY TIMES now in various Chili Cookoffs. I’m not kidding, and it not only came in 2nd place against nine other NON-Vegan entries... it happened in TEXAS!
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Chili Recipe - How to Make Homemade Chili
Chili Recipe - How to Make Homemade Chili
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VEGETARIAN CHILI | a healthy, one-pot vegetarian recipe you'll love!
This is everything a vegetarian chili should be with warming spices and aromatics, good-for-you vegetables, hearty beans, and whirls of comfort with every bite. It's truly a sensational dinner idea loved by vegetarian and non-vegetarians alike!
With the combination of diced vegetables, three different types of beans, and a smoky, rich broth, you won't even realize there's no meat involved. Now that's the beauty of plant-based, vegan, and vegetarian recipes.
It's easy, budget-friendly, healthy, perfect for meal prep, and a great one-pot meal! I can't wait to see you make it!
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► TIMESTAMPS:
00:00 Intro
00:35 Slice and dice the vegetables
03:46 Drain and rinse the canned beans
04:19 Saute the vegetables in a pot
04:50 Add the garlic and spices
05:22 Add beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf
06:09 Simmer for 30 minutes
07:10 Serve and garnish
07:43 Taste test
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Ree's chili is filled with flavor but SO simple to make! Plus, you can meal prep it and eat it all week long!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Simple, Perfect Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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Betty's Hot and Spicy Vegetable Chili
Betty demonstrates how to make her Hot and Spicy Vegetable Chili recipe. On a cool fall day, this chili will warm your stomach and your heart—and its a great recipe to turn to during the cold, bleak days of winter! I warn you—it is *very* spicy!
Hot and Spicy Vegetable Chili
2 tablespoons vegetable oil
1 ½ cups chopped onion
2/3 cup chopped green bell pepper (You may use 1 1/3 cups green pepper [approximately 1 large pepper] and omit the red pepper, if desired.)
2/3 cup chopped red bell pepper
½ cup chopped celery
1 clove garlic, minced
(2) 14.5 oz. cans diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons ground cumin
¼ teaspoon ground red pepper (I used ½ teaspoon ground red pepper in the video, but it was *very* hot! We liked it that way, but I think it would be better for most people to start with a smaller amount—or omit it, if you don't care for hot chili!)
(2) 15 oz. cans pinto beans, undrained and divided
Place 2 tablespoons vegetable oil in a large, deep saucepan. Add 1 ½ cups chopped onion, 2/3 cup chopped green bell pepper, 2/3 cup chopped red bell pepper, ½ cup chopped celery, and 1 clove of minced garlic. Saute, until tender. Add (2) 14.5 oz. cans diced tomatoes, 2 tablespoons chili powder, 2 teaspoons cumin, and ¼ teaspoon ground red pepper. Empty a 15 oz. can of pinto beans into the container of an electric blender, and blend beans until smooth. Add to tomato mixture, along with remaining can of pinto beans. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes, or to desired consistency. Serve while hot, either with cheese and crackers or with Betty's Skillet Mexican Cornbread! Delicious and heart-warming!!!
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