How To make Vegetarian Chili2
2 1/2 c Kidney beans, dried, soaked
3 ts Salt
1 c Tomato juice
1 c Bulghur, raw
2 tb Olive oil
2 md Onions, coarsely chopped
4 md Garlic cloves, crushed
3 Celery stalks, coarse
- chopped 3 Carrots, coarsely chopped
4 Tomatoes, coarsely chopped
1 tb Lemon juice, fresh
2 tb Red chile, hot, ground
3 tb Red chile, mild, ground
1 t Cumin, ground
1/2 ts Oregano, dried, preferably
- Mexican 1 t Basil, dried
Black pepper, freshly ground 1 1/2 Bell pepper(s)
1. Transfer the kidney beans and the water in which
they were soaked to a large heavy saucepan. Add 1 teaspoon of the salt and bring to a boil over high heat. Lower the heat and continue boiling the beans, partially covered, until tender, about 1 hour. Watch the water level and add more, if necessary, to keep the beans from scorching. 2. Meanwhile, place the tomato juice in another
saucepan and bring to a boil over medium heat. Remove from the heat immediately and add the bulghur to the juice. Cover and let stand for 15 minutes. It should be slightly crunchy. Set aside. 3. Heat the olive oil in a large heavy pot over medium
heat. Add the onions and garlic and cook until the onions are translucent. Add the celery, carrots, tomatoes, lemon juice, and all the spices - including the remaining salt - to the onions and cook, covered, until the vegetables are nearly tender, about 10 to 15 minutes. Add the bell peppers and continue cooking another 10 minutes. 4. Add the kidney beans, the water in which they
cooked, and the bulghur to the vegetables in the large pot. Stir the mixture thoroughly and simmer for 30 minutes over low heat. The chili may be thick - add water as necessary and stir occasionally making sure the bulghur does not stick to the bottom of the pot. Taste and adjust seasonings.
How To make Vegetarian Chili2's Videos
Veg Shammi Kebab | Shami Kabab | Healthy Recipe
Veg Shammi Kebab
#VegShammiKebab #kababrecipes #ShammiKabab
Shammi kebabs are a popular appetiser/snacks recipe. I am going to show you a vegetarian version of this recipe. These are crispy and tasty. You can also use these as patties for burgers. Serve them hot with mint chutney or curd dip.
Ingredients
Kabuli Chana - 1 Cup
(Soaked Overnight)
Water
Onion - 1 N0. Chopped
Green Chili - 2 Nos Chopped
Coriander Leaves
Mint Leaves
Besan Flour - 2 Tbsp
Turmeric Powder - 1/4 Tsp
Kashmiri Chili Powder - 1 Tsp
Coriander Powder - 1 Tsp
Cumin Powder - 1 Tsp
Chaat Masala - 1 Tsp
Garam Masala - 1 Tsp
Salt - 1 1/2 Tsp
Oil for shallow frying
To Make Curd Dip
Curd - 1 Cup
Coriander Leaves
Mint Leaves
Chili Flakes - 1/2 Tsp
Chaat Masala - 1/4 Tsp
Juice Of 1/2 Lemon
Method:
1. Soak black chana overnight
2. Drain the water and pressure cook them till they are soft
3. Mash them coarsely and transfer it to a bowl
4. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, chat masala, salt, gram flour, chopped onions, green chilies, ginger garlic paste, coriander leaves, and mint leaves
5. Mix everything well
6. Make flat patties out of the mixture and keep them aside
7. Heat some oil for shallow frying
8. Fry the patties on both the sides till they are golden brown in color and crispy
9. Serve them hot with mint chutney or curd dip
To make Curd Dip
10. In a bowl, take the hung curd, add mint leaves, coriander leaves, green chilies, chaat masala, red chili flakes and lemon juice
11. Mix everything well and serve it chillied.
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VEGAN Lentil Chili | Cozy Instant Pot Recipe
This Instant Pot vegan lentil chili is simple and quick to make and so delicious! Loaded with healthy ingredients, it's great for meal prep and freezer meals.
Here are some other videos you might like:
Vegan Sweet Potato Chili:
Vegan Mediterranean White Bean Soup:
Vegetarian Lemon Rice Soup:
???? CHILI INGREDIENTS
2 tablespoons olive oil
1 medium onion
4 garlic cloves
1 ½ cup green lentils
½ cup red lentils
2 15-ounce cans tomato sauce
4 cups low sodium vegetable broth
1 10-ounce can diced tomatoes with chili seasonings
1 15 ounce can red kidney beans
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon cumin powder
1 teaspoon salt
2 tablespoons maple syrup optional
Cilantro leaves for serving
Diced avocados for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
INSTANT POT:
MEASURING SPOONS & CUPS:
⏱️ TIMESTAMPS:
0:00 Introduction
0:36 Let’s get started
0:51 Sautéing onions and garlic
1:21 Adding remaining ingredients
2:03 Adding the spices
2:31 Type of lentils to use
2:59 Selecting Instant Pot settings
3:30 Releasing Instant Pot pressure
4:09 Serving and garnishing the chili
5:35 Taste test
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#lentils #veganchili #chili #veganrecipe
Chili Recipe - How to Make Homemade Chili
Chili Recipe - How to Make Homemade Chili
For printable recipe visit:
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Boogie Woogie Bed by Audionautix is licensed under a Creative Commons Attribution license (
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The Best Ever Easy Vegan Chili Recipe
Learn how to make the best vegan chili recipe that tastes incredible! It's easy to make with basic pantry ingredients, vegetables, and spices. It’s a crowd-pleaser that is guaranteed to be a hit with vegan, vegetarian, and meat-eaters alike.
#veganchili #chilirecipe #meatlesschili
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Timestamps:
0:05 Start with plant-based meat aka mushroom & walnut mixture in the food processor
0:10 Sautee onion, celery, tomato paste, chili powder, and garlic in a large skillet
0:22 Add in tomatoes, black beans, white beans, bulgur wheat, walnut mushroom mixture, vegetable stock, and soy sauce
0:30 Give it all a stir
0:33 Put the lid on, bring it to a boil, and let it simmer for 20 min.
0:38 Add in cilantro
0:43 Serve
Ingredients:
For The Walnut Mixture:
½ cup walnuts
½ ounce dried shiitake mushrooms
For The Vegan Chili:
2 tablespoons olive oil
2 large onions chopped (about 2 cups)
3 stalks of celery chopped
2 jalapeños seeded and chopped
1 tablespoon ground cumin
¼ cup chili powder
3 tablespoons tomato paste
6 cloves of garlic minced
1 28- oz can diced tomatoes with juices
1 can 15 oz. low sodium black beans, drained and rinsed
1 can 15 oz. Cannellini beans, drained and rinsed
6 cups of vegetable stock or water
3 tablespoons soy sauce
¾ cup medium-coarse bulgur
½ cup cilantro roughly chopped - plus more as garnish
Optional Garnishes:
1 ripe avocado cut into small pieces
1 radish sliced thinly (watermelon radish if you can find)
¼ cup whole kernel corn
1 lime cut into wedges
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My name is Aysegul, but my friends call me Ice. I am the author behind foolproofliving.com, the place to go for tried and true recipes made without the use of refined sugars. You can learn more about me here
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Award Winning Chili !
Gary has won his share of Chili Cookoffs, so this is worth the watch! Even if you have your favorite chili recipe, check this out for a few tips you may not be familiar with. Great cold weather or anytime recipe!
Ingredients:
3 lbs ground beef, drained
1/2 cup red wine vinegar
One Large Bell Pepper finely diced
One Onion finely diced. Both sautéed until soft, Salting vegetables
1 30 oz. can Chili Beans
2 Cans diced tomatoes
1 can drained Kidney Beans
About 32 oz. Tomato Juice
Carroll Shelby Chili Kit (contains chili pepper, cumin, garlic and other spices)
Use the cayenne pepper packet if you like your chili hotter. The masa flour packet is to thicken your chili. All personal preferences.
Combine, ENJOY!
Honey Chilli Potato Recipe | Crispy Restaurant Style Starters - CookingShooking
In this video, we will be making a Crispy Indian Restaurant Style Starter Recipe, which is Honey Chilli Potatoes. A perfect crispy, spicy, tangy and sweet starter.
Ingredients:
Potatoes - 4
Salt - 2 tsp
Water - 4 cups
Maida / Plain Flour - 1 heaped tbsp
Rice Flour - 1 heaped tbsp
Maida / Plain Flour - 1/4 cup
Rice Flour - 1/4 cup
Salt - as per taste
Water - to make thick batter
Oil - to deep fry
Sesame Seeds - 1 tbsp
Oil - 2 tbsp
Garlic - 4-5 cloves
Green Chili - 2 - 3 slit
Sesame seeds - 1 tsp raw
Onion - 1 small sliced
Capsicum - 1/2 small sliced
Salt - 1/2 tsp
Sugar - 1/2 tsp
Soya Sauce - 1 tsp (light)
Red Chili Sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Black Pepper 1/2 tsp
Water - 1/2 cup
Corn Flour - 1 tsp + Water - 3 tbsp
Spring Onion - 1/4 cup
Honey - 2 tbsp
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