Recipe: Brian's Super Tasty Vegan Chili (Plant-Based, Oil-Free)
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By my calculations, we have made about 20 giant batches of chili in the past 14 months. That is a LOT of chili! Brian has had so many chances to experiment and tinker with the spice blend and honestly, every batch has been super tasty... BUT... he made this version a few weeks ago and I knew that he had finally nailed it. So I am officially dubbing this Brian’s Super Tasty Vegan Chili.
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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!
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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
BEST Vegetarian Chili (you won't miss the meat!)
This vegetarian chili recipe is hearty and flavorful. It’s made with two kinds of beans and you won’t miss the meat.
Let me know if you made this recipe or made any substitutions to put your spin on it. Enjoy!
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FULL PRINTABLE RECIPE -
INGREDIENTS FOR VEGETARIAN CHILI
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots diced
4 cloves garlic, minced
2 teaspoons ground cumin
3 teaspoons chili powder
1 teaspoon smoked paprika
2 14-oz cans diced tomatoes, undrained
2 14-oz cans black beans, rinsed and drained
1 14-oz can kidney beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
2 tablespoons of cilantro chopped
1 tablespoon fresh lime juice
Kosher salt
Black pepper
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#recipe #vegetarianchili #chilirecipe
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
SIMMER DOWN with this incredible hearty Chili Recipe
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LEARN HOW TO MAKE THE BEST VEGAN / VEGETARIAN MEATY CHILI EVER!
LAY HO MA! Whether it's cold or hot outside, whether you're enjoying this as a dip or as an entree, this umami rich chili is sure to stand out! Join me in this episode and learn how to make an easy vegetarian / vegan chili recipe right at home. Let's begin!
Chili Powder Ingredients:
40g dried guajillo chiles
6 dried red Thai chiles
1 dried chipotle grande
1 dried chipotle morita
1 dried shiitake
Chili Ingredients:
350g extra firm tofu
1 tbsp avocado oil
1 1/2 tbsp soy sauce
1 1/2 tbsp dark soy sauce
2 red onions
3 pieces garlic
1 cup dried brown lentils
2 tbsp chili oil (
1/2 tsp cumin
1 tsp sweet paprika
1/2 tsp cinnamon
1/4 tsp oregano
generous pinch of salt
2 tbsp homemade chili powder
2 tbsp tomato paste
1 cup red wine
1 cup vegetable stock
800ml canned tomato purée
5g cacao paste
1 1/2 tbsp maple syrup
limes to serve
avocado to serve
few sprigs cilantro
tortilla chips to serve
Directions:
1. Heat up a nonstick pan to medium heat. Place in the dried peppers and spread them out. Toast the peppers for a few minutes flipping them occasionally. Then, set them aside
2. Pat dry the extra firm tofu and use a fork to mash into a crumble
3. Heat the nonstick pan back to medium heat. Add 1 tbsp avocado oil followed by the crumbled tofu. Sauté for 4-5min
4. Add both soy sauces and sauté for another 3-4min. Then, set aside
5. When the peppers are cool, remove the stem and seeds. Add the peppers to a spice grinder or high powered blender along with the dried shiitake. Blend on high until powdered. Transfer the chili powder into a jar to enjoy for up to 5-6 months
6. Finely chop the red onions and garlic. Rinse and drain the brown lentils and set aside
7. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for 4-5min
8. Add the garlic and sauté for 1-2min. Add the cumin, sweet paprika, cinnamon, oregano, salt, and a generous tbsp of the freshly made chili powder. Then, sauté for 1-2min
9. Create a well in the middle of the pan and add the tomato paste. Sauté the paste for about a minute. Then, add the red wine and cook for 3-4min
10. Add the brown lentils and crumbled tofu. Give the pot a good stir. Then, add in the vegetable stock and tomato purée
11. Add the cacao paste and maple syrup. Give the pot a good stir and bring to a boil. Then, turn the heat to medium low and cover and cook for 45min to 1hr
12. Plate the chili and serve with fresh lime, avocado slices, freshly chopped cilantro, and tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Quick & Easy Vegetarian Chili! #vegetarian #chili #shorts
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