Easy 30-Minute Vegetarian Chili | Melissa Clark | NYT Cooking
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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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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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Music: Temptation by Chris Haugen
VEGETARIAN CHILI
My mom makes some delicious vegetarian chili for my family. Here is the recipe -
1 chopped green pepper
1 chopped red pepper
1 chopped red onion
5 cloves of garlic
2 Tbs. olive oil
salt and pepper
1 Tbs chili powder
1 tsp cumin
1 tsp coriander
1 tsp coco powder
1/2 tsp garlic powder
1/4 cayenne pepper
smoked paprika
soy sauce
1 can kidney beans
1 can black beans
1 cup corn
1 can pinto beans
28 onces crushed tomato
2 cups vegetable broth
Vegetarian Chili for Everyone...even meatlovers
Here's a hearty, healthy vegetarian chili recipe that'll put a little pep in your step. If you're a die-hard carnivore, your initial reaction is probably NOPE, but you should give meatless chili a try. I love a good meat chili, and when I get chili at a restaurant, I generally order a meat and bean chili, but at home I'm vegetarian chili all the way. Vegetarian chili just tastes great. I don't miss the meat, and it's super easy to make, and it's a perfect way to clean out all the veggie odds and ends in your fridge. The key to a hearty no meat chili is lots of seasoning, onions, and peppers. I like to add at least two kinds of beans, and the veggies can be whatever you like...be creative!
A printable copy of this vegetarian chili and corn muffin recipe can be found at
Give this easy meatless chili recipe a try and let me know what you think, and for more
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What You Need to Make a Great Vegetarian Chili
15 oz can CHICK PEAS
15 oz can KIDNEY BEANS
1 BELL PEPPER (chopped)
Lg ONION (chopped)
JALAPENO PEPPER (diced, very optional)
2-3 cloves GARLIC (finely chopped)
1 ZUCHINNI (cut into large pieces)
1 cup CAULIFLOWER (chopped)
2 ROMA TOMATOES (chopped)
28 oz can CRUSHED TOMATOES
1 heaping Tbsp DRIED OREGANO
1 Tbsp CUMIN
1 tsp GARLIC POWDER
1 Tbsp CHILI POWDER
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER, to taste
2 Tbsp OLIVE OIL for sauteing
WATER as needed…add slowly
I also add a little leftover RUTABAGA to this recipe, but that is very optional. A vegetarian chili is a great way to clean out the
fridge of all those veggie odds and ends, so use what you have.
How to Make Easy Vegetarian Chili
Slice, dice, mince, and chop all your ingredients. Prepping this dish is the most labor intensive part of this recipe. Once your ingredients are ready, it's pretty eazy peezy.
Heat some oil in a large pot on medium heat.
Add in the onion and hot pepper and saute for 4-5 minutes.
Add in the rest of the peppers, garlic, and seasoning, then mix and saute for another couple minutes.
Add in everything else, plus about ½ a can of water. Be conservative with the water. The dish might seem overly thick, but a lot of water will be released from the veggies as the chili cooks. You can always add more water later.
Cover and bring the pot to a bubble, reduce the heat down to a simmer, and cook covered for about 45 minutes, adding water as needed and desired.
After 45 minutes give the dish a taste test and adjust seasoning, but remember, the flavor of the chili will intensify on its own as it sits.
Like any soup or stew or chili, it's ideal if you make the dish ahead of time. It'll get exponentially better as the days pass, so be sure to make a big pot of chili so you'll have plenty of leftovers.
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!
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!
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
DELICIOUS EASY VEGAN CHILI BEAN RECIPE | CORNBREAD
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