Super Simple 3 Bean Chilli | #InTheKitchen | SO VEGAN
Get a copy of your debut cookbook So Vegan In 5:
Everybody needs a chilli in their life. Our new recipe is easy, uses minimal ingredients and packs tons of flavour.
You'll love it.
Serves 4 people.
- Ingredients -
oil for frying
1 red onion
4 garlic cloves
1 red chilli
4 tsp smoked paprika
2 tsp cumin powder
1 tsp cayenne pepper
1 tbsp mixed herbs
1 x 400g (14oz) / tinned black beans
1 x 400g (14oz) / tinned kidney beans
1 x 400g (14oz) / tinned pinto beans
2 x 400g (14oz) / tins plum tomatoes
1 tbsp sugar
4 tbsp tomato puree
Pinch of salt
100g (3.5oz) frozen sweetcorn
To serve:
brown rice for 4 people
vegan yoghurt
coriander
green chilli
- Method -
1. Heat a little oil in a saucepan on a medium heat.
2. While the oil heats up, peel and slice the red onion and garlic. Then deseed the chilli and finely slice. Add the red onion, garlic and chilli to the saucepan and fry for 5 minutes, stirring frequently.
3. Add the smoked paprika, cumin, cayenne and mixed herbs to the saucepan and fry for a further 2 minutes.
4. Drain and rinse all the beans and add them to the saucepan along with the tinned tomatoes, sugar, tomato puree, pinch of salt and 160ml (2/3rds of a cup) water. Stir to combine, bring to the boil then leave the chilli to simmer for 35 minutes, stirring frequently to make sure the chilli doesn’t stick to the bottom of the pan.
5. Meanwhile cook the rice as per packet instructions.
6. Stir the sweetcorn into the chilli and cook for a further 5 minutes.
7. To garnish, roughly chop a large handful of a coriander, and slice a green chilli.
8. To serve, add rice to each serving bowl and top with the chilli. Finish with a dollop of vegan yoghurt and a sprinkling of coriander and chilli slices.
Enjoy!
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hearty veggie chili ????????
recipe ⬇️
・1 small onion, diced
・4 cloves minced garlic
・1 red bell pepper, diced
・1 jalapeño, diced
・8 oz mushrooms, quartered
・2 (15oz) cans beans (we used black and kidney), drained and rinsed
・15 oz can crushed tomatoes
・15 oz can diced fire-roasted tomatoes
・1-2 chipotle peppers in adobo (chopped)
・1 cup frozen corn
・1 cup veggie broth (we used vegan beef-style bouillon)
・splash of beer (optional)
・2 tsp cumin
・2 tsp chili powder
・1/2 tsp garlic powder
・1 tsp ancho chili powder
・salt and pepper
・Violife cheddar shreds to top
Sauté the onions, garlic, peppers and mushrooms till the mushrooms shed a bit of extra liquid. Then add in everything else and let it simmer for a few hours. It’s that easy! And it’s even better as leftovers. (Dutch oven is from Caraway btw!)
#veganchef #veganfoodshare #veganrecipes #chili #autumnvibes #comfortfood
Carnivorous Chili & Vegetarian Chili | Basics with Babish
Chili without the mess thanks to Bounty, The Quicker Picker Upper. Head to to pick up a coupon for my favorite quick kitchen sidekick.
This week on Basics, I'm showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch.
This video is sponsored by Bounty Paper Towels.
Recipe:
Ingredients & Shopping List:
+ For the chili con carne:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
1 whole chuck roast
Vegetable oil
1 white onion, roughly chopped
6 cloves garlic, crushed
4 cups chicken stock
Cinnamon
Ground allspice
Ground coriander
Dried oregano
2-3 Tbsp tomato paste
2-3 Tbsp masa harina
2 limes, juiced
Shredded cheese, for garnish
+ For the vegetable stock:
1 white onion
4 ribs celery
1 bulb fennel
1 parsnip, peeled
3 carrots
1 leek
1 small head cauliflower
2 beets
Vegetable oil
Sprigs of fresh thyme
Small head of garlic, halved
1 bunch parsley
2 dried bay leaves
1 Tbsp whole black peppercorns
1 handful dried porcini mushrooms
2 sheets dried kombu
+ For the vegetarian chili:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
2 dried porcini mushrooms
3 poblano peppers
3 jalapeno peppers
2 large onions, roughly chopped
Olive oil
6-7 cloves garlic, roughly chopped
2-3 Tbsp tomato paste
3 tsp toasted cumin
Ground coriander
Dried oregano
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
14oz can diced tomatoes
14oz can fire-roasted diced tomatoes
1 tsp liquid aminos
2 Tbsp nutritional yeast
3 cups vegetable stock (ingredients above)
Sour cream and sliced jalapenos, for garnish
Music by Chillhop:
Blue Wednesday - Sweet Berry Wine, 90s Kid:
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BEST Vegetarian Chili (you won't miss the meat!)
This vegetarian chili recipe is hearty and flavorful. It’s made with two kinds of beans and you won’t miss the meat.
Let me know if you made this recipe or made any substitutions to put your spin on it. Enjoy!
Thanks for watching! Subscribe to see more videos:
FULL PRINTABLE RECIPE -
INGREDIENTS FOR VEGETARIAN CHILI
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots diced
4 cloves garlic, minced
2 teaspoons ground cumin
3 teaspoons chili powder
1 teaspoon smoked paprika
2 14-oz cans diced tomatoes, undrained
2 14-oz cans black beans, rinsed and drained
1 14-oz can kidney beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
2 tablespoons of cilantro chopped
1 tablespoon fresh lime juice
Kosher salt
Black pepper
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#recipe #vegetarianchili #chilirecipe
Vegetarian Three Bean Chili Recipe
Recipe at:
This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel's secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience.
Three-Bean Chili Recipe (Oil-Free/Vegan)
Bananiac shares one of his favorite recipes, a three-bean chili with brown rice. It is oil-free, dairy-free, nut-free, soy-free, gluten-free, and 100% vegan! Feel free to play around with the ingredients and serve this with salsa or guacamole as well. Like this video if you would like to see more tasty vegan recipes!
• Channel Trailer:
• Why YOU Should Become Vegan: The Facts:
Get Social! @Bananiac
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Hello, YouTube. I am Bananiac. I am a vegan, a YouTube content creator, a dietitian, a foodie, a cyclist, and an earthling. I post weekly videos about health, fitness, weight loss tips, whole foods, plant based nutrition, high carb, low fat vegan recipes, cycling adventures, VLOGS, and interviews. Welcome to the channel!
As I Figure by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
FAIR USE NOTICE: This video may contain copyrighted material. Such material is made available for educational purposes only. This constitutes a 'fair use' of any such copyrighted material as provided for in Title 17 U.S.C. section 106A-117 of the US Copyright Law.