Chili sin carne
Mein neues Kochbuch Einfach Vegetarisch jetzt hier Vorbestellen: . Erscheinungstermin ist im Februar 2024.
Dieses Chili sin Carne steht einem Chili mit Fleisch in nichts nach. Als Ersatz für Hackfleisch verwende ich Soja-Granulat. Mit diesem Rezept werden auch Fleischesser zufrieden sein :-).
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MEINE BÜCHER:
Backbuch Brot, Brötchen und Gebäck*:
Kochbuch Feierabendküche* (SPIEGEL BESTSELLER):
Kochbuch Einfach vegetarisch*:
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RABATTCODES:
Pfannen und Töpfe von Hoffmann* - 10% Rabatt mit dem Code: THOMASKOCHT10
Küchenmesser von Heiso* - 10% Rabatt mit dem Code: THOMAS.KOCHT
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Rezept für ein 4 Liter Topf (ergibt etwa 8 Portionen):
- 250 g Soja-Granulat
- 2 rote Paprika
- 2 große Zwiebeln (500 g)
- 2 Dosen Kidneybohnen (à 400 g)
- 1 Dose Mais (à 400 g)
- 3 Tl Paprikapulver edelsüß, 5 Tl Oregano, 1 Sternanis, 2 TL Koriander (gemahlen), 1 TL Cumin, 1 Tl Chilipulver (nach Geschmack), 1 Messerspitze Zimt
- 2 Knoblauchzehen
- 1 EL Tomatenmark
- 2 Dosen Tomaten (à 400 g)
- 1 Chilischote
- Salz, Pfeffer
Viel Spaß beim Nachmachen!
Das Rezept gibt es auch zum Nachlesen und Ausdrucken auf meiner Homepage:
Und wer doch gerne Fleisch im Gericht möchte: Das Rezept für mein Chili CON carne findet Ihr hier:
Wenn dir meine Rezepte gefallen, Abonniere meinen Kanal:
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Mein Name ist Thomas und ich bin gelernter Koch seit jetzt schon 20 Jahren. Neben dem Kochen ist das Backen eine weitere Leidenschaft von mir. In meinen Youtube Videos möchte ich mein Wissen und meine Freude an gutem Essen mit euch teilen und auch immer ein paar professionelle Tipps und Tricks verraten. Jede Woche gibt es 1-2 neue Videos.
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PRODUKTE:
Kitchen Aid Food Processor*:
LocknLock Vorratsdose*:
Pfannen und Töpfe von Hoffmann* (siehe auch Rabattcodes):
Küchenmesser von Heiso* (siehe auch Rabattcodes)
Pizzastahl Basic*:
Bäckerleinen*:
Gärkörbe*:
Gewürzgläser*:
Stabmixer*:
Gemüsehobel/Mandoline*:
Küchenmaschine Kenwood Chef XL*:
Reiskocher*:
Küchenwaage*:
Mit (*) Sternchen gekennzeichnete Links sind Affiliate-Links. Kommt über einen dieser Links ein Kauf zustande, bekomme ich eine kleine Provision und du unterstützt damit meine Arbeit. Für dich entstehen dabei keinerlei Extrakosten.
Danke für deine Unterstützung!
#Chilisincarne #vegetarisch #Thomaskocht
Chili Con Carne (Easy Beef Chili Recipe| Non-Spicy Chili Recipe) : Bees Home Cookery
Chili Con Carne Recipe:
(Easy Beef Chili Recipe| Not Spicy Chili| Non-spicy Chili Recipe| Chili Recipe with Vegetables)
Ingredients:
1.5 lb Ground Beef
1 (156 ml) Can Tomato Paste
2 (15 oz/425 g) Cans Beans
4 Medium Tomatoes
2 Bell Peppers (Or any pepper of choice) chopped
1 Cup Carrots (chopped)
1 small onion (chopped)
2 cloves garlic (chopped)
2 Tbsp cumin
2 Tbsp paprika (or chili powder if you want it spicy)
2 tsp salt
1 tsp pepper
1 bay leaf
2 Tbsp cooking oil (for sautéing)
1.5 cups/350 ml water (for sauce)
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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
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!
The SHOCKING SECRET to great chili
Buy my custom chef knife before it sells out again:
***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.