Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Ree's chili is filled with flavor but SO simple to make! Plus, you can meal prep it and eat it all week long!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Simple, Perfect Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
High Protein Chili Non Carne
Vegan Chili Con Carne - Chili Non Carne - Healthy Recipe
A simple and easy way to make a delicious, low fat, high protein, chunky chilli without meat, using vegetables, beans and spices.
5 portions:
2 x 400g cans of chopped tomatoes
1 x 240g drained black beans
1 x 242g kidney beans
3 x medium peppers (3 colours)
175g x red onions (3 medium)
2 x chilli peppers - spice depending on your tastes
3 x garlic cloves - sliced
70g tomato puree
pinch of salt
1 x teaspoon of smoked paprika
1 x teaspoon of cumin
Calories - 227g per portion
Fat - 1.2g per portion
Carbohydrates - 37.6g per portion
Protein - 12.2g per portion
Chili non Carne - Vegan chili with tempeh ????️ ????
If you never cooked with tempeh and love spicy food, this is a great dish to give it a go. Tempeh combines perfectly with red kidney beans and it will absorb all the smoky and spicy flavours you’re cooking with. Serves: 2
Ingredients:
2 - 3 tbsp vegetable oil
1 medium onion, chopped
2 - 3 garlic cloves, finely chopped
1 small (or ½ medium) red (bell) pepper, deseeded and chopped into small pieces
200g tempeh block, cut into small cubes (about 1cm)
250 - 350ml vegetable stock or water
2 tsp mild chilli powder
1 tsp smoked paprika
½ - 1 tsp chipotle chilli flakes (you can replace it with chili flakes, hot chili powder or cayenne pepper; start by adding a small amount and gradually adjust to your taste)
200g tinned chopped tomatoes
1 - 2 tbsp tomato paste or tomato puree
400g can red kidney beans, drained and rinsed
15g fresh parsley leaves, chopped
salt and freshly ground pepper, to taste
rice, avocado salad and/or tortilla chips to serve
Method:
1. Heat 2 or 3 tbsp vegetable oil in a non-stick medium saucepan and gently fry the onion, garlic and pepper for about 7 - 8 minutes, stirring occasionally.
2. Add the chilli powder, paprika, chipotle flakes and tempeh and fry over a low heat for 5 minutes, stirring frequently.
3. Add about 250ml of vegetable stock (save the rest so you can use later if necessary), tomatoes and tomato puree, and stir everything well. Bring the pan to a boil, reduce the heat and let it simmer, covered, for about 15 minutes.
4. Add the red kidney beans and simmer for a further 10 minutes. If necessary, add a little more stock or water. Taste and adjust seasoning. Finally, stir in the chopped parsley in the last 2 minutes of cooking.
5. Remove from the heat and serve hot with rice, avocado salad and/or tortilla chips.
Recipe inspired by: Linda McCartney’s Home Cooking, Linda McCartney and Peter Cox, Bloomsbury, London, 1990, ISBN 0747507376.
#vegan #chili #vegetarian
The Best Vegan Chili Recipe: Super Comforting And Tasty!
This vegan chili is hearty, comforting, and protein-dense! It combines your beans of choice with a tomato-based sauce, a cozy selection of spices, several vegetables, and fresh chili pepper (adjust the amount to personal taste). Best of all, this vegetarian chili recipe requires just one pot and 40 minutes from start to finish!
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Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
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Ingredients:
1 medium onion chopped
4 cloves of garlic finely minced
1 green pepper chopped
1 medium carrot grated
5-6 medium (560 g) diced fresh tomatoes or use 1 (20 oz) can
5 tbsp tomato paste
2 cups (480 ml) water or vegetable broth
4 cups cooked beans e.g. kidney beans, black beans, pinto beans, white beans, or 1 cup of each
2 tsp coconut sugar or sub brown sugar or any other sweetener like maple syrup
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
3/4 tsp salt or less if you use vegetable broth
1/2 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
1-2 hot red chili peppers (I used 1, my partner prefers 2)
2 tsp oil of choice for frying
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