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
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How to make the best vegetarian chili of your life
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
wendy's chili dupe recipe (chili non carne) + the best blt grilled salad you will ever have
today we're fully leaning into the fall cooking with a chili non carne recipe that is an exact replica/dupe of Wendy's famous chili. the best part? it's all plant based and vegetarian, made using @ImpossibleFoodsYT ground sausage and ground beef. Not sponsored! (wish it was though bc I legit can't get enough of their products and make them most nights, even convincing my real meat eating friends in the process. then i'll be showing you my all time favorite grilled BLT salad with a creamy, homemade lemon caesar dressing. it's easy, slow cooking, with a lot of flavor that truly anyone can make. no crockpot required. let me know what recipes you'd like me to try next in the comments!
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Hairy Biker's Ultimate One-Pot Chilli Con Carne | This Morning
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They’re in the kitchen with a midweek Mexican feast. The Hairy Bikers are back with a delicious one-pot Chilli Con Carne.
Broadcast on: 30/10/19
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Chilli 'non' carne soup | Tesco with Jamie Oliver
I've stripped things back to create a phenomenal meat-free chilli soup. Blitz and serve in a mug for chilly nights, or embrace it in all its chunky glory! - Jamie Oliver
See recipe below
Serves: 4
Time: 5 mins to prepare and 20 mins to cook
Ingredients:
2 red onions
2 garlic cloves
1 bunch of fresh coriander (30g)
1 tsp olive oil
800g butternut squash
2 fresh red chillies
1 heaped tsp smoked paprika
150g brown rice
1 x 400g tin of mixed beans in water
1 x 400g tin of quality plum tomatoes
2 wholegrain tortillas
grated cheese, to serve (optional)
dollop of yogurt, to serve (optional)
Method:
1. Preheat the oven to gas 4, 180°C, fan 160°C. Peel and finely slice the onions and garlic, and finely chop the coriander stalks, reserving the leaves for later.
2. Place a large pan on a medium heat and drizzle in the oil. Add the onions, garlic and coriander stalks, and cook for 10 mins, or until softened.
3. Peel the squash and chop into 1.5cm chunks. Deseed and finely slice the chillies, then add to the pan along with the squash and smoked paprika. Cook for a further 5 mins, or until slightly softened.
4. Stir in the rice, beans (juice and all) and tomatoes, along with 2 tins' worth of water. Break the tomatoes up with a wooden spoon, season to taste with sea salt and black pepper, then leave to bubble away for 15-20 mins, or until the rice and squash are cooked through.
5. Cut or tear the tortillas into triangles, arrange on a baking sheet and bake for 7 mins, or until golden and crisp.
6. Spoon the soup into bowls, scatter over the coriander leaves and serve with the tortilla chips for dunking. Delicious with grated cheese and a dollop of yogurt, if you like.
Jamie's tip: This fired-up soup is a meat-free extravaganza packed with beans and brown rice for extra fibre, loads of nutritious veg and homemade tortilla chips – you won’t miss the mince!