Easy Vegan Chili ???? Perfect For Fall ???? (High Protein Recipe)
Crystal has THE BEST one pot chili recipe and she shares it with us here today! At the end of the video I show the nutrient breakdown and Macro's for anyone that is interested.
This is perfect for meal prepping and batch cooking since it's so easy to scale the recipe up.
Thanks for watching!
Ingredients:
1 large onion, chopped
3 cloves of garlic, chopped
3 carrots, chopped
3 stalks of celery, chopped
1/2 package of firm tofu, crumbled
2 tsp cumin
2 tsp smoked paprika
1/2 tsp black pepper
2 tsp liquid smoke
1 large Can of fire roasted tomatoes (28 oz) *regular canned tomatoes will work.
2 cups of water
1 can of kidney beans, drained and rinsed
1 can of chickpeas, drained and rinsed
1 can of black beans, drained and rinsed
2 tsp braggs liquid aminos (or sub soy sauce or tamari)
1 tsp of vegan worcestershire sauce
Directions:
1. Add chopped onion, garlic, carrots celery into a large saucepan.
2. Sauté until veggies start to get soft, then add the crumbled tofu.
3. Add the spices and fire roasted tomatoes, stir well and sauté together for a few minutes.
4.Add the water and beans and mix in the braggs and worcestershire sauce.
5. Simmer for at least 20-30 minutes.
Serve and enjoy!
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SBR Original Three Bean Chili
Celebrate red, white and black (beans) with this simple dip recipe, featuring our Sweet Baby Ray's Original Barbecue Sauce.
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Slow Cooker 3 Bean Chili | This Savory Vegan
This Slow Cooker 3 Bean Chili is the perfect healthy vegan dinner. With a smoky flavor, plenty of veggies and TONS of protein, it's a complete meal!
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Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING
Head to to save 10% off your first purchase of a website or domain using code LAGERSTROM. Believe me when I tell you that vegetarian chili can be just as delicious and satisfying as meat-based chili. I'll show you a few simple moves to bring your veggie chili to the next level.
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RECIPE
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▪250g or 4c white onion, medium diced
▪100g or 3/4c poblano, medium diced
▪15g or 1Tbsp garlic, minced/pressed
▪Olive oil
▪Salt
▪25g or 2Tbsp tomato paste
▪40g (about 2) chipotle peppers in adobo, small diced
▪20g or 2 1/2Tbsp chili powder
▪15g or 2Tbsp smoked paprika
▪15g or 2Tbsp cumin
▪10g or 1 1/4Tbsp cocoa
▪500g or 2 1/4c veggie stock + extra to thin chile if needed
▪1 28oz can diced tomatoes
▪1 28oz can crushed tomatoes
▪200g or 1c red lentils
▪2 15oz cans black beans, drained and rinsed
▪2 15oz cans kidney beans with juices
▪225g frozen corn
▪10-15g or 3/4Tbsp soy sauce
▪10-15g or 1Tbsp brown sugar
▪10-15g or 1Tbsp apple cider vinegar
▪10-15g or 1Tbsp hot sauce
Heat large heavy bottomed pot over med high with a long squeeze of olive oil followed by onion, poblano, and a pinch of salt. Stir and saute until softened and onions are becoming translucent (2-3min).
Add garlic, stir and cook until fragrant. Add tomato paste, chipotle peppers, and spices. Stir and cook for about 30sec.
Add 500g veggie stock and tomatoes and stir well to combine (including scraping the bottom to prevent burning). Add lentils, stir, and bring to a boil. Reduce heat to medium low, cover, and simmer for 15-20min, stirring occasionally, until lentils are cooked through.
Add beans and corn, stir. Add a bit more veggie stock if needed to thin the chili. Cover (lid cracked) and bring to a simmer for 10 min.
Add soy sauce, brown sugar, vinegar, hot sauce, and pinch of salt to taste. Stir, taste, and adjust for seasoning (i typically add a little more salt).
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CHAPTERS:
0:00 Intro
0:25 Prepping and cooking off the aromatics
1:21 Building the flavor base
2:24 Deglazing and building the flavors and texture
3:43 Ad
4:46 Checking the chili cook and adding beans
6:32 Final seasoning and plate up
8:04 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Award Winning Chicken Chili | Buffalo Chicken Chili | Cooking Up Love
Our Award Winning Chicken Chili is a delicious Buffalo Chicken Chili with white beans and it's delicious topped with all your favorite buffalo chicken toppings - carrots, celery, blue cheese crumbles, ranch or sour cream. Buffalo Chicken Chili is one of our favorite game day recipes and it's a tasty way to warm up on a cold day. If you're looking for a new spin on chili for your next chili competition, try this award winning chicken chili! And if you're looking to take first prize with a beef chili, try our Crockpot Chili Recipe - Award Winning Chili Recipe:
00:00 Award Winning Chicken Chili
00:33 Buffalo Chicken Chili Ingredients
01:00 How To Make Chicken Chili
01:34 Prepping The Chicken
02:36 Dicing The Vegetables
03:13 Adding The Spices
03:58 Adding Chicken Broth, Tomatoes and Beans
04:25 Adding Franks RedHot Wings Sauce
04:57 Serving Buffalo Chicken Chili
Award Winning Chicken Chili Recipe Ingredients
1 pound boneless skinless chicken (chicken thighs, tenders or breasts)
1/4 - 1/2 cup Franks RedHot Wings Sauce
1/2 large onion, diced
1/2 cup celery, diced
2 cans Great Northern white beans, drained and rinsed
1 can fire roasted tomatoes, drained
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon powdered garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon avocado or olive oil
3 cups chicken broth
4 oz tomato puree (optional)
Buffalo Chicken Chili Recipe Directions
First, prepare the chicken. You'll need 1 - 1.5 pounds boneless, skinless chicken, and you can use chicken thighs, chicken tenders or breasts. Trim the chicken, and cut into chunks about 1/2 inch in size. Season with 1/2 teaspoon kosher salt and ground black pepper.
In a large heavy bottomed pot or dutch oven, heat 1 tablespoon avocado or olive oil. Add the chicken and cook for about 5 - 6 minutes, stirring occasionally.
While the chicken is cooking, peel and dice 1/2 of a large onion (or a medium onion). Dice about 1/2 cup of celery ribs. Add the onion and celery to the chicken, and cook for about 5 minutes, just until the vegetables begin to soften.
Next to add the spices to the chicken chili. Measure out 1/2 teaspoon garlic powder, 2 teaspoons ground cumin and 2 tablespoons chili powder. Give the mixture a stir and let this cook for a minute or two.
Add 3 cups of chicken broth. Add one can of fire roasted tomatoes. I've drained the juice before adding. Drain and rinse the 2 cans of great northern white beans, and add to the chicken chili. If you stop here, you'll have a really delicious white bean chicken chili.
Next to add the Franks Hot Sauce for the buffalo chicken flavor. I've got 1/2 cup of Franks Red Hot Wing Sauce, and I'll stir in about half of that to start, so about 1/4 cup. You can add more if you like it spicier. Give the chili a stir, and then simmer uncovered for 20 - 30 minutes to let the spices meld together and to get the chicken nice and tender.
This buffalo chicken chili is packed with flavor and ready in less than an hour. It's one of the best chicken chili I've made and perfect for game day snacks or potlucks and you can keep it warm in a crockpot.
Serve this award winning chicken chili over potatoes, rice or it's amazing over homemade mac and cheese. Add your favorite toppings to serve, we like fresh celery, shredded carrots, blue cheese crumbles, and ranch dressing. And serve more Frank's Hot Sauce for drizzling on top!
Thank you so much for watching, take care and I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I’m Annie and on my Cooking Up Love YouTube channel and blog I’m teaching people how to make homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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Texas Chili Recipe (Won over 30 Cookoffs!)
It's the perfect season for making authentic Texas chili, and this award-winning chili recipe has over 100 5-star reviews on the blog, as well as 30 readers who have won their own local chili cook-offs, using this tried and true Texas recipe.
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This video is inspired by our Texas Brisket Chili blog post where we have a printable recipe and guide:
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We think this is the best Texas chili recipe and the internet seems to agree. In this recipe, we use the flat of a brisket for creating tender morsels of chili meat that doesn't come out tasting like pot roast.
This recipe is in the style of Texas barbecue restaurants and is a chili recipe with no beans.
It's a bit like a chile con carne recipe, but we slowly simmer these chunks of beef until they are one solid soup. In fact, you might find that using an immersion blender after the chili cooking gives you even more of a Texas quality chili. Just buzz it a few times to make it extra broken up and mixed well. :)
Ingredients Used:
• 4 slices thick cut bacon
• 3-4 lb. beef brisket, trimmed
• Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
• 2 c. white onion, small diced (one large onion)
• 5 garlic cloves, pressed through a garlic press
• 1 T paprika
• 1 T. cumin powder
• 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
• ½ t. dried thyme
• ½ t. chipotle chile powder
• ½ t. salt
• 1 quart beef broth
• ½ c. strong black coffee (you can save this from your morning coffee)
• 28 oz. can whole tomatoes, in juice
I have full step-by-step instructions on the blog and you can read lots of reviews by readers who have won chili cookoffs using this recipe, made this chili and modified the recipe, or even substituted smoked brisket.
We have additional award-winning recipes, a bestselling cookbook, and a FREE BRISKET SCHOOL at: UrbanCowgirlLife.com
Any questions or concerns about this authentic Texas chili recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website.
Thanks, Sarah Penrod & Team