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!
Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking:
Get the recipe ▶
Subscribe to Food Network ▶
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #VeggieChili
Valerie Bertinelli's Veggie Chili with All the Fixings | Valerie's Home Cooking | Food Network
Quick Three Bean Chili & Pesto Pinwheels
Quick Three Bean Chili
Ingredients: Serves 6
1x 28(796 ml) oz can whole tomatoes, undrained
1 x16 oz ( 500ml)can garbanzo bean, drained and rinsed
1 x16 oz (500ml)can red kidney beans, drained and rinsed
1 x16 oz(500ml)can butter beans,(Lima beans) drained and rinsed
1 x15 oz (450ml) tomato sauce
2 sweet peppers, cut into 1-inch pieces
1 jalapeno pepper, seeded and diced
1-2 tablesp (15-30ml) chili powder
2 teasp (10ml) ground cumin powder
Seasoning to taste
½ cup(75ml) (4fl oz) sour cream
3 tablesp (45ml) salsa
Chopped cilantro ( optional)
Instructions:
Add all ingredients except sour cream and salsa in a Dutch oven.
Cover and simmer until heated through, and peppers are tender
In small bowl, mix sour cream and salsa, serve as a side with the chili.
Sprinkle with cilantro.
Pesto Pinwheels
Ingredients: yield 40 pinwheels
1x 17 oz ( 500g) pk of puff pastry
1 cup ( 100ml)(4 fl oz) pesto
1 egg slightly beaten
Instructions:
Preheat oven to 400F( 200C)
Roll out each sheet of puff pastry on a lightly floured surface to 10 x 14 inches, ( 25.4 x 30.48 cm)
Spread ½ cup (50ml)(2 fl oz) pesto evenly on each rectangle.
Leave ½ inch ( 1.5cm) space at each long side
Starting at shorter side, form pastry into a roll.
Brush side of roll with egg, then pinch roll to seal.
Cut into ½ inch(1.5cm) slices with a sharp knife.
Place on an ungreased baking sheet, bake 8-10 minutes, or until golden brown.
Serve warm.
Mrs Calabash Chili Powder
Ingredients: yield 3 tablespoons Chili powder
1 tablsp(15ml) ground cumin
½ teasp (2ml) paprika
1 teasp ( 15ml) Chipotle Chili
1 teasp (15ml) cocoa powder
½ teasp ( 2 ml) garlic powder
½ teasp ( 2ml) onion powder
¾ teasp (4 ml) chili pepper flakes
½ teasp ( 2 ml) cayenne pepper
¼ teasp (0.5ml) ground cinnamon
1 teasp (5ml) dried oregano
Instructions:
Mix all ingredients together.
Store in an airtight container away from direct sunlight
Mrs Calabash Chili Powder
Ingredients: yield 3 tablespoons Chili powder
1 tablsp(15ml) ground cumin
½ teasp (2ml) paprika
1 teasp ( 15ml) Chipotle Chili
1 teasp (15ml) cocoa powder
½ teasp ( 2 ml) garlic powder
½ teasp ( 2ml) onion powder
¾ teasp (4 ml) chili pepper flakes
½ teasp ( 2 ml) cayenne pepper
¼ teasp (0.5ml) ground cinnamon
1 teasp (5ml) dried oregano
Instructions:
Mix all ingredients together.
Store in an airtight container away from direct sunlight
Mrs Calabash Home Made Pesto
Ingredients:
1 cup( 140g )( 5oz) fresh basil leaves
3 cloves garlic, peeled
4 tablesp ( 50g)(1 ¾ oz) pine nuts
1/3 cup ( 55g)(2oz) freshly grated Parmesan
Sea salt and ground black pepper, to taste
1/3 ( 75ml)(3 fl oz) cup olive oil
Instructions:
Combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste.
With the motor running, add olive oil in a slow stream until emulsified.
Store in an airtight container in the refrigerator for up to 1 week.
Cilantro chili
Cilantro chili:
Cook 1 pound of crumbled ground beef in fry pan ( I used 85%) Add cut up green pepper ( red or whatever you have) onion, a few sprigs of cilantro, chopped, 1 tbsp jalapenos (to taste) 1/8 cup McCormick Taco seasoning mix (or more if you like) 1 cup water, 1/3 jar of spaghetti sauce, 1 (15.5oz) can of red kidney beans drained....cook, on low uncovered for ½ hour….