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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#vegetarianchili #chili #meatlessmonday
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
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white bean chili (vegan & gluten-free) Something Vegan Soup Week
RECIPE
1 Tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
1/4 cup rice flour
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
2 (15 oz.) canned great northern beans, drained and rinsed
1 (15 oz.) canned chickpeas, drained and rinsed
2 (4 oz.) cans chopped green chilies
1 cup canned corn, drained and rinsed
4 cups vegetable broth
1 1/2 cup unsweetened almond milk
To a pot over medium-high heat, add oil, onion, and garlic. Sauté a few minutes. Add rice flour, cumin, oregano, salt, black pepper, and cayenne pepper. Stir well. Add great northern beans, chickpeas, green chilies, corn, and vegetable broth. Stir and bring to a boil. Reduce heat, and let simmer for 10 minutes. Add almond milk. Stir, and let cook a few minutes—until heated through. Makes 10 cups of chili.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
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Email: somethingvegan@gmail.com
Vegan White Bean Chili
This comforting vegan white bean chili is loaded with heart healthy protein from white beans and corn. The chili is creamy and comfortingly thick and hearty, with spicy, smoky flavor from cumin, rosemary, oregano and jalapeno peppers.
Ingredients:
- 1 cup dried white beans, like cannellini, navy beans or great northern beans. Cook until tender before using and drain. Alternatively use 2 cans of white beans, and drain before using.
- 2 tablespoons extra virgin olive oil
- 1 white onion or yellow onion (finely diced)
- 6 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 to 2 jalapenos (chopped. Remove the white seeds if you don't want much heat)
- 1 teaspoon dried rosemary
- 2 teaspoons dried oregano or marjoram
- 1 cup frozen corn kernels
- 2 medium potatoes (cut in a small dice)
- Salt and ground black pepper to taste
For cashew cream or pumpkin cream:
- 2 tablespoons raw cashews or pumpkin seeds. Soaked 30 minutes and blended with 1/4 cup water into a smooth paste)
- 2 tablespoons cilantro (finely minced)
Full recipe and directions @
Quick delicious vegan chili
The seasons are changing and so are our meals! I had to share my vegan chili recipe with @voguemagazine ! Hope you enjoy❤️. What’s your favorite chili recipe? #Vegan #foodie #tabithabrown #veganchili
Easy Vegan Chili Recipe with Butternut Squash and Beans
Brrr, it's cold out there! If you're still doing Veganuary, this is perfect for you. Even if you're not, you'll still enjoy this easy vegan chili recipe with butternut squash and beans. Spiced just right and filled with lots of veggies and black beans, this will fill you up with a hot and delicious bowl of goodness. Economical and easy to make too!
If you love to meal prep or batch cook, this is the perfect recipe to add to your lineup. Let me know in the comments if you're trying to eat less meat or what you think of this recipe!
FULL RECIPE:
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Calphalon 5 qt Dutch Oven (find it for less at Home Goods):
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#veganuary #veganchili #chilirecipe
VEGETARIAN CHILI | a healthy, one-pot vegetarian recipe you'll love!
This is everything a vegetarian chili should be with warming spices and aromatics, good-for-you vegetables, hearty beans, and whirls of comfort with every bite. It's truly a sensational dinner idea loved by vegetarian and non-vegetarians alike!
With the combination of diced vegetables, three different types of beans, and a smoky, rich broth, you won't even realize there's no meat involved. Now that's the beauty of plant-based, vegan, and vegetarian recipes.
It's easy, budget-friendly, healthy, perfect for meal prep, and a great one-pot meal! I can't wait to see you make it!
???? Printable Vegetarian Chili Recipe:
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► TIMESTAMPS:
00:00 Intro
00:35 Slice and dice the vegetables
03:46 Drain and rinse the canned beans
04:19 Saute the vegetables in a pot
04:50 Add the garlic and spices
05:22 Add beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf
06:09 Simmer for 30 minutes
07:10 Serve and garnish
07:43 Taste test
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#vegetarianchili #vegetarianrecipes #chili