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
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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How to make the best Chili ever | Let’s Go
Check out this new video of #howtomake my #chili and I promise this will be the best #food you will make all winter
8 Vegan Instant Pot Recipes | Meat-Free and Dairy-Free Recipe Compilation | Well Done
Here are 8 of our favorite vegan Instant Pot recipes. From main courses and sides to soups and sauces, we have you covered. So sit back, relax, and enjoy this recipe compilation.
#veganinstantpot #vegan #intsantpot
Thanks for watching! Below are links to all of the full recipes:
0:02 Vegan Instant Pot Mushroom Risotto
0:56 Vegan Instant Pot Baked Ziti
1:44 Instant Pot Vegan Chili
2:32 Instant Pot Vegan Squash and Apple Soup
3:12 Instant Pot Butternut Squash
3:48 Instant Pot Apple Sauce
4:18 Instant Pot Cranberry Sauce
4:52 Instant Pot Roasted Garlic
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Well Done feeds the food-obsessed with snack hacks, easy and creative recipes, tasty trends and more ways to do it yourself. From Food + Wine and Cooking Light to PEOPLE and Southern Living, we’re giving you all the product reviews, techniques, and homemade meals exclusively from all the brands you love.
8 Vegan Instant Pot Recipes | Veggie Friendly Recipe Compilation | Well Done
Vegan Chili 2 of 2
Toronto Vegetarian Association food & nutrition specialist Nimisha Raja with assistant Amy prepare a heart healthy vegan chili.
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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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