That's Vegetarian - Chili Con Tofu
For the recipe and more information go to The best part about the Chili Con Tofu recipe is the frozen tofu. Once you defrost it, it has a spongelike texture that makes it chewy. It gives a great meat consistency in the chili.
Hosted by Karen Bukolt
Produced by Karen Bukolt and Mike Quick
Production facilitated by Quick ONE Media,
Raw Vegan Chili | CHEF AJ LIVE! with Karyn Calabrese
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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle change.
Karyn Calabrese is a successful entrepreneur, Celebrity Chef and popular holistic health expert was based in Chicago for the past 50 years, she has recently relocated to Flossmoor,IL. Karyn has been committed to taking care of her body and helping others to do the same. Her timeless beauty, youthful physique, and boundless energy are testaments to the lifestyle habits she advocates. At 75 years old, Karyn looks nearly a generation younger without the help of surgery or botox and enjoys boundless enthusiasm.
In addition to a raw diet, she believes in regular detoxification and has developed a program that she teaches to hundreds of people each year.
As for Karyn herself questions at the end of every day:“If you don't take care of your body, the most magnificent machine that you will ever be given, where will you live?”
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Soak your nuts/ recipe for everyday cooked and raw vegan recipes
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Chillin’ Chili (Raw and Vegan)
Cold weather can make us crave comfort foods, and there’s no food that satisfies
that craving like a nice bowl of chili.
2 cups chopped white mushrooms
1⁄2 teaspoon salt
3 large tomatoes, chopped
2 green bell peppers, chopped 1 yellow onion, chopped
1⁄4 cup sun-dried tomatoes
6 cloves garlic
1 teaspoon cayenne
1⁄2 cup black olives
1⁄4 cup Bragg Liquid Aminos
3 tablespoons chili powder
2 teaspoons chopped fresh thyme
3 cups dried adzuki beans, sprouted (see How to Sprout)
2 avocados, cut into in large chunks
Put the mushrooms and salt in a medium bowl. Mix well. Let marinate for
30 minutes. Put the fresh tomatoes, bell peppers, onion, sun-dried tomatoes, garlic, and cayenne in a blender. Process until well blended, stopping occasionally to scrape down the blender jar. Transfer to a large bowl.
Put the olives, Bragg Liquid Aminos, chili powder, and thyme in a food processor. Process until well combined, stopping occasionally to scrape down the
work bowl. Transfer it to the tomato mixture. Add the adzuki beans, mushroom mixture, and avocados and mix well.
Marinate for 2 to 3 hours in the refrigerator before serving.
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VIDEO CHAPTERS:
00:00 Guest introduction and Karyn's story
10:15 Cooking demo - Raw Vegan Chili plus Chef AJ Q & A
0:22:15 Viewer Q & A and continued cooking demo
0:28:45 Karyn talks about her 28 day detox program with more Q & A
0:43:55 What Karyn eats in a day plus more viewer and Chef AJ Q & A
1:10:00 Karyn plates the finished chili and final thoughts/show wrap
SUPER EASY CROCK POT CHILI RECIPE
Welcome back to Karen Anne’s Kitchen!❤️
Today I am sharing a super easy Crock Pot chili recipe that is a delicious homemade family favorite!
This recipe is very versatile and can be made vegan or vegetarian, if preferred! This Crock Pot chili recipe is so easy to prepare and is hearty and filling!
I really hope you enjoy this recipe as much as my family does, and as always, if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you are new to my channel please hit that subscribe buttons so you can be part of our family!????
INGREDIENTS:
2 pounds of ground beef or veggie crumbles
1 chopped onion
2 cans of 14 oz diced tomatoes( I like the chili style)
1 can of 14 oz tomato sauce
2 cups of vegetable broth ( I like Knorr brand)
1 cup chopped red and yellow bell peppers
2 cans of rinsed and drained red kidney beans (14 oz each)
1 can black beans, rinsed and drained (14 oz)
1 can white beans, rinsed and drained (14 oz)
1 tablespoon of garlic powder
1 teaspoon of oregano
1 teaspoon of cumin
3 Tablespoons chili powder
1/2 teaspoon brown sugar
1 teaspoon chicken or vegetable bouillon ( Knorr)
1/4 cup Franks Red Hot Sauce
Salt and pepper to taste
TOPPINGS:
Cheese, onions, jalapeño, sour cream
➡️ Brown or sauté the chopped onion and meat together.Transfer to the Crock Pot.
➡️ Add all the rest of the ingredients in Crock Pot and stir to combine. Cover and cook 4 hours on high or 6 hours on low.
➡️ Stir a couple of times as chili cooks.
➡️ Top with favorite toppings and enjoy! ????
❤️ KAREN ANNE'S KITCHEN FAVORITES! Here’s a few of my favorite cooking and baking items that are in my kitchen ❤️⬇️⬇️⬇️
CROCK POT
MEXICAN JALAPEÑO CORNBREAD RECIPE
THE BEST ROASTED SALSA EVER
THE BEST HOMEMADE SALSA EVER
SPICY CHILE DE ARBOL SALSA
THE BEST GUACAMOLE
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#crockpot #chili #easy
#crockpotrecipes
#chili #recipe
#easycrockpotchili
Vegan Chili – Delicious Vegan Chili Recipe
This is Chef Alex Bury’s delicious vegan chili recipe! Enjoy!
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MEDICAL DISCLAIMER:
This Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition and/or before starting any major diet change or exercise program. Materials provided by Health and Wellness have not been evaluated by the FDA or any other health agency and are not intended to cure, treat or diagnose any illness or disease.
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TERMS OF SERVICE:
This video is licensed under a Creative Commons Attribution License (reuse allowed) and sourced from Youtube.
Creator: Vegan.com
Title: How to Make Healthy Vegan Chili
URL:
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youBchef | Karen's Chili
Karen makes her chili.
recipe:
1/2 large Vidalia onion-diced.
1 yellow (or red, green) pepper-diced.
1/2 diced jalapeño pepper (entire jalapeno for more spice).
1-2 carrots-cut in small pieces.
2-3 cloves of chopped garlic.
28 oz can of diced tomato.
3/4 can (6oz) of tomato paste.
1-15oz can of mixed chili beans (black, pinto, kidney).
Sautee onions and yellow peppers in oil a few minutes.
When onions are nearly translucent, add crushed garlic.
Continue to sautee until onions are translucent.
Pour the beans, the tomatoes and the tomato paste into a pot over medium flame.
Add onions and peppers to the pot.
Add chopped carrots and jalapeno to the pot.
Simmer covered for 20 minutes stirring occasionally until carrots are soft.
add grilled chopped turkey if desired.
4 servings
Meatless vegan chili made in the quick cooker
1 tablespoon olive oil
1/2 cup onion, diced
1 red pepper, diced
1/2 cup celery finely diced
1 tablespoon garlic minced
4 teaspoon chili powder
2 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper ( I omitted)
1/8 teaspoon ground allspice
1 ( 14 ounce) can dark red kidney beans, drained and rinsed
1 (14 ounce) can fire roasted tomatoes
1 ( 14 ounce) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon sea salt
Pinch of pepper ( I omitted)
2 bay leaves
1/2 cup water
1 bag gardein beefless ground ( I used beyond meat)
1/4 cup parsley, minced
Pour oil into the pot of the quick cooker and set to sear. Once hot, sear the onion, pepper celery and garlic, until soft about 3 minutes.
Add in the chili powder, paprika, cumin, cayenne,, and allspice, and cook until fragrant, about 2 minutes.
Add all the remaining ingredients, except the water, beefless crumbles, and parsley, and stir until well combined. Cancel sear and put on the lid, push custom, time, and set the time for 10 minutes. Once the timer goes off, let the steam release naturally.
Once the steam is released, remove the lid, and set to sear. Add in the water and the beefless crumbles and cook for 3-4 minutes, stirring frequently until the beefless crumbles are warm.
Stir in the parsley and enjoy!
On a scale from 0-10, would you make this?