SIMMER DOWN with this incredible hearty Chili Recipe
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LEARN HOW TO MAKE THE BEST VEGAN / VEGETARIAN MEATY CHILI EVER!
LAY HO MA! Whether it's cold or hot outside, whether you're enjoying this as a dip or as an entree, this umami rich chili is sure to stand out! Join me in this episode and learn how to make an easy vegetarian / vegan chili recipe right at home. Let's begin!
Chili Powder Ingredients:
40g dried guajillo chiles
6 dried red Thai chiles
1 dried chipotle grande
1 dried chipotle morita
1 dried shiitake
Chili Ingredients:
350g extra firm tofu
1 tbsp avocado oil
1 1/2 tbsp soy sauce
1 1/2 tbsp dark soy sauce
2 red onions
3 pieces garlic
1 cup dried brown lentils
2 tbsp chili oil (
1/2 tsp cumin
1 tsp sweet paprika
1/2 tsp cinnamon
1/4 tsp oregano
generous pinch of salt
2 tbsp homemade chili powder
2 tbsp tomato paste
1 cup red wine
1 cup vegetable stock
800ml canned tomato purée
5g cacao paste
1 1/2 tbsp maple syrup
limes to serve
avocado to serve
few sprigs cilantro
tortilla chips to serve
Directions:
1. Heat up a nonstick pan to medium heat. Place in the dried peppers and spread them out. Toast the peppers for a few minutes flipping them occasionally. Then, set them aside
2. Pat dry the extra firm tofu and use a fork to mash into a crumble
3. Heat the nonstick pan back to medium heat. Add 1 tbsp avocado oil followed by the crumbled tofu. Sauté for 4-5min
4. Add both soy sauces and sauté for another 3-4min. Then, set aside
5. When the peppers are cool, remove the stem and seeds. Add the peppers to a spice grinder or high powered blender along with the dried shiitake. Blend on high until powdered. Transfer the chili powder into a jar to enjoy for up to 5-6 months
6. Finely chop the red onions and garlic. Rinse and drain the brown lentils and set aside
7. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for 4-5min
8. Add the garlic and sauté for 1-2min. Add the cumin, sweet paprika, cinnamon, oregano, salt, and a generous tbsp of the freshly made chili powder. Then, sauté for 1-2min
9. Create a well in the middle of the pan and add the tomato paste. Sauté the paste for about a minute. Then, add the red wine and cook for 3-4min
10. Add the brown lentils and crumbled tofu. Give the pot a good stir. Then, add in the vegetable stock and tomato purée
11. Add the cacao paste and maple syrup. Give the pot a good stir and bring to a boil. Then, turn the heat to medium low and cover and cook for 45min to 1hr
12. Plate the chili and serve with fresh lime, avocado slices, freshly chopped cilantro, and tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Vegetarian Chili Recipe - Best Vegetarian Chili
Chef Jason Hill shares his best vegetarian chili recipe in this episode of Chef Tips.
Vegetarian recipes are popular for their health benefits. This vegetarian chili is full of flavor and perfect for a party. Chef Jason Hill of Chef Tips explains how to make it.
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Easy Vegan Chili Recipe – Best Vegetarian Chili in the World – Blondelish
Full Recipe + Tips & Tricks:
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This Easy Vegan Chili Recipe has everything you're looking for in a healthy, vegetable- and protein-packed soup. Plus, you can make it 3-ways: on the stove, in a slow cooker, or in an Instant Pot. Read on to make the best vegetarian chili in the world.
Hey Foodies!
The weather is cooling, which means soup season is underway. That's why I'm bringing you this healthy and delicious vegan mushroom chili recipe. It's warming, comforting, and the perfect vehicle for your favorite crunchy, creamy, and fresh toppings.
Before you jump into the kitchen, read my Tips & Tricks so your chili tastes like the best vegetarian chili in the world every time.
How to make the best vegetarian chili in the world – Tips & Tricks
1. Which ingredients can be changed in this easy vegan chili recipe?
You can use any kind of mushroom you like.
While I like to shred them with a fork (see the recipe video for how to shred oyster mushrooms), you don't need to for this easy vegan chili recipe. I like shredding them because they mimic pulled pork, making the mushrooms a tasty substitution for meat in this vegan dish.
You can also flavor the vegan mushroom chili with any of your favorite seasonings. I think it would be great with diced chipotle in adobo*, ground coriander, or taco seasoning. If you like extra spicy chili, add crushed red pepper flakes or cayenne pepper.
You can easily substitute black beans with any type of beans you have on hand, including red kidney, black-eyed peas, or cannellini. Just be sure to drain and rinse them well.
Even meat-lovers can enjoy this vegetarian chili recipe. You can replace the mushrooms with:
- Shredded poached chicken. Or diced leftover chicken works great too.
- Shredded or leftover turkey.
- Pulled pork
- Pulled beef (salted and marinated beef would go well).
2. What to serve with vegan mushroom chili
This is the best vegetarian chili in the world if you ask me. So pair it with equally tasty side dishes. A classic way to serve chili is, of course, with a generous slice of crusty bread. Or, lighten things up with a simple green or chopped salad.
You can also serve your homemade chili alongside a zesty mango avocado salsa, quinoa tabbouleh salad, or vegan chopped salad with quinoa.
3. How to make the best vegan chili in a slow cooker (Crockpot)
It's easy to make this a crockpot recipe. Here's how to do it:
1. Heat the oil in a Dutch oven* or large heavy pot over medium-high heat.
2. Add the mushrooms, onion, and carrots. Sauté, stirring often, until the veggies begin to soften, for about 5 to 7 minutes.
3. Add the garlic and sauté for 1 minute more.
4. Add the sautéed veggies to a 3-quart slow cooker. Stir in the remaining ingredients.
5. Cover and cook on HIGH for 2.5-3 hours or on LOW for 5-6 hours.
Come back to fragrant and piping-hot chili that's full of deep and comforting flavors.
4. How to make the best vegetarian chili in an Instant Pot
If you have an Instant Pot* or electric pressure cooker, why not use it to make this easy vegan chili recipe even faster? Here's how:
1. Press the Instant Pot's Sauté function. Once heated, add the oil, onion, and carrots. Sauté, stirring frequently, for about 5 minutes.
2. Add the mushrooms and garlic and continue to sauté for a few minutes more, until they begin to shrink and release their liquid.
3. Stir in the diced tomatoes, tomato sauce, and beans.
4. Pour in 1 cup of water, mix to combine, then seal the lid on.
5. Select the MANUAL/PRESSURE COOK button and set the cooking time to 10 minutes.
6. When the cook time ends and the Instant Pot beeps, manually release the pressure by turning the valve to VENT.
7. Carefully remove the lid, then season the chili with sea salt and ground pepper, to taste.
There you have it: the best vegan chili recipe done in less than 20 minutes!
That's all I have for you today, dear Foodies. Enjoy your warming bowls of hearty vegan mushroom chili.
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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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6.75qt LE CREUSET DUTCH OVEN:
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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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My secrets for delicious vegan chili ????
Recipe for Chili is in my SOUP SEASON ebook:
The BEST Vegan Chili | Spicy Vegan Chili | Fall Recipe Ideas | Chef Joya
Fall is the perfect time for warm, cozy recipes that you can make in a big batch and serve all week long. This vegan chili is hearty, spicy, and of course packed with flavor! This recipe is from my NEW cookbook releasing this fall!
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