How to Make Veggie Chilli with Jamie Oliver
Jamie Oliver uses his brand new range of premium stainless steel Tefal Jamie Oliver cookware to create a wholesome, hearty & delicious veggie chilli.
For more information on Tefal Jamie Oliver Cookware, visit
Quick Vegetarian Chili- Everyday Food with Sarah Carey
Sarah Carey makes a simple and delicious recipe for vegetarian chili that includes a secret ingredient as its base with just the right amount of vegetables and spices.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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.
Spicy Smoky Meaty Vegan Chili | 1-Pot Meal! | The Wicked Kitchen
You know what? Screw all of this cold winter weather and let's make some hot and delicious, SPICY (if you like that sort of thing), SMOKY (if you use the incredible chipotle peppers in adobo sauce like the video), MEATY (from the finely-chopped mushrooms) 100% VEGAN CHILI!!!! This is a really quick and easy 1-pot meal that will feed you and your family (if you're still on sharing terms at this point of the pandemic) for a few solid meals. It stores great in the fridge and is a quick re-heat for leftovers. We top this one off with some vegan sour cream, vegan cheddar cheese shreds, sliced green onion, fresh jalapeños and cilantro for an extra burst of freshness. Throw some tortilla chips at it and call it a day!
Recipe below!
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SPICY SMOKY 'MEATY' VEGAN CHILI RECIPE
Ingredients:
8 oz (227g) cremini mushrooms (aka “Baby Bella” mushrooms), rough chopped
½ yellow onion, diced
1 tbsp olive oil (optional)
2 chipotle peppers in adobo sauce, minced (optional, depending on your heat threshold)
1 tbsp cumin
1 tbsp chili powder
2 tsp smoked paprika
8 cloves garlic, thinly sliced
2 tbsp pickled jalapeño brine (juice, whatever you want to call it)
1 zucchini, diced
1 yellow squash, diced
1 can (15 oz/425g) black beans, drained and rinsed
1 can (15 oz/425g) pinto beans, drained and rinsed
1 can (15 oz/425g) kidney beans, drained and rinsed
1 can (28 oz/794g) crushed tomatoes
2 cups (500ml) vegetable stock
Salt and black pepper, to taste
2-3 green onions, thinly sliced
1 fresh jalapeño, thinly sliced
1 bunch fresh cilantro, chopped
Vegan cheese shreds
Vegan sour cream
Instructions:
First you’ll want to roughly chop all of the mushrooms. This helps to create a more consistent fine mince in the food processor.
After the mushrooms are chopped, dump them into the food processor. Another key to this technique is to pulse and shake the food processor to mix the mushrooms around, rather than simply flipping the switch and letting it go.
Blend the mushrooms until finely minced, then set aside.
Start heating a large pot or Dutch oven over medium-high heat.
Dice the onion.
Add the olive oil to the pot, then add the onions. (Note: If you want to make this oil-free, you can add the onions to the hot pan and then deglaze it with a little bit of vegetable stock.) Cook the onions until they’re almost translucent.
While the onions cook down, mince the chipotle peppers. Again, the peppers are totally optional if you don’t want the spicy heat. You can always add some extra spice or hot sauce to individual servings as desired.
When the onions are nearly translucent, add the cumin, chili powder, smoked paprika and garlic. Give it a stir while the spices toast and become fragrant, about 30 seconds.
Add the minced mushrooms to the pot. Drizzle a little bit more olive oil on top of the mushrooms then combine the mixture. Let it cook down for 1-2 minutes, stirring often.
While the mushrooms cook, they’ll release quite a bit of water. That water is going to pick up all the flavors from the spices, onions and garlic and infuse it into the mushroom mixture, giving it the concentrated “meaty” flavor we’re looking for. You’ll know you’re done with this step when the mushrooms start sticking to the bottom of the pan.
While the mushroom mixture cooks down, dice the zucchini and yellow squash.
When the mushroom mixture is ready (when it’s starting to stick to the pan and most of the moisture has been cooked out), add the chipotle peppers and jalapeño brine and give it a stir or two.
Add all of the beans, the zucchini and yellow squash. Lower the heat to medium and stir.
Add the crushed tomatoes and vegetable stock. Stir.
Add the salt and pepper (to taste) and stir.
Cover and bring to a boil, then remove the lid, and simmer for another 10-12 minutes, stirring occasionally.
Time to taste! If you used the pickled jalapeño brine (juice, whatever) you’re checking to make sure it’s not too acidic.
CAUTION: your chili has been bubbling away on the stove for the past quarter of an hour, so it’s going to be WICKED HOT!
If you determine that it’s too acidic, add a drizzle of agave syrup as needed to balance things out (or maple syrup or brown sugar).
If you want to thicken your chili, you can add some tomato paste at this stage a little at a time until it reaches the consistency you’re looking for.
Prepare the green onion and fresh jalapeño for garnish.
When you’re ready to serve, lower the heat and ladle the chili into bowls. Add a dollop of vegan sour cream, a sprinkle of shredded vegan cheese, green onion, sliced jalapeño and cilantro and serve with tortilla chips. Sit back, soak up the mmmm’s and ahhhhh’s from your lucky pod of eaters.
#wickedkitchen #vegan #plantbased
How Much Vegan Chili Can I Make for $36?
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Hi Everybody! Here's my quick and easy way to make a ton of Vegan Chili! This is Budget Friendly, Freezer Friendly, and Nutritious & Delicious! It's perfect for Vegan Meal Prep too!
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Quick & Easy Vegetarian Chili! #vegetarian #chili #shorts
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