Vegetarian Chili -- Fast and Easy Recipe -- Economical
Vegetarian Chili -- Fast and Easy Recipe -- Economical
Vegetarian Chili
1 diced yellow onion
1 diced red bell pepper
1 cup chopped carrot
1 cup chopped celery
1 (15-oz) can tomato sauce
1 (15-oz) can diced fire-roasted tomatoes
1 (15-oz) can black beans drained and rinsed
1 (15-oz) can kidney beans drained and rinsed
1 (15-oz) can pinto beans drained and rinsed
2 tsp kosher salt
1 tsp garlic powder
1 tsp ground cumin
1 tsp mild chili powder
1 tsp smoked paprika
1 tbsp fresh lime juice
2 tbsp hot sauce (optional)
To a 6-quart slow cooker, add the onion, bell pepper, carrot, celery, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, 1 ½ teaspoons salt, garlic powder, cumin, chili powder, and smoked paprika, stirring to combine.
• Cover and cook on high for 4-5 hours or low for 6-7 or until the vegetables are tender.
• Uncover, stir in the lime juice and hot sauce, if using. Taste and add the remaining salt if desired. Serve as is or with any toppings you like.
Calvin and Marie's Favorite Chili Recipe
White Chicken Chili
Copy Cat Wendy's Chili
We appreciate all of our friends on YouTube.
We would love to hear from you.
Our Email address is: SouthernCountryLiving2018@gmail.com
Calvin and Marie Towe
75 Tremont Dr. S.E.
SilverCreek, Ga. 30173
We get our music from Epidemic Sound
Use this link if you would like to start using Epidemic Sound
Cooking with Kevin Episode 2 Four Bean Chili Healthy Food Meal Prep
Yo!!!! What's Up YouTube?! Welcome to KDMZ adventures! If you like what you see, go ahead and SMASH that LIKE button! If you want to see more of our content, be sure to press the SUBSCRIBE button! Lastly, If you REALLY like this, SHARE it with your friends!!! THANK YOU!!! WELCOME to KDMZ adventures! I'm your host, Kevin! I thrive off of adventure, excitement and adrenaline! Skateboarding, Snowboarding, Hiking, Traveling, DIY Builds, Wild Animals, Playful Pets, Much More! Come join us, Dallas and our two pups, Mia and Zeppelin, on our next adventure! We enjoy traveling in our DIY Camper Van Conversion, a 1997 Chevy Astro AWD. Everything done to convert the van was done personally, with some help! Over the past few years, I have been striving to live a better life, the life that I know I'm supposed to live, not the life that society told me to live. It has been a hard journey and I'm here to share with you tips, ideas and positive vibes so that hopefully you too can live your best life! My mission is to Share Our Adventures with the world, Inspire Others to Positive Life Changes, Spread Positive Vibes and Encouragement to Anyone and Everyone who needs it, and Facilitate Understanding and Acceptance of Alternative Life Styles!
If we did this, so can you!
NEW MUSIC COLLAB!!! Go show him some love!
DJ Grumble - NightParadise
Affiliate Marketing links to products that we use:
GoPro Hero 7 Black
DJi Mavic Mini
Asus Zenbook 15
Samsung Galaxy S10
Lib Tech Terrain Wrecker
Union Contact Bindings
Thirtytwo Lashed Snowboard Boots
Webasto Air Top 2000 STC Gasoline Petrol Heater Kit
Camp Chef Outdoor Camp Stove
Michelin Defender All-Season Tires
Pioneer AVH-1550NEX 6.2 Inch AV Receiver with Carplay & Bluetooth
Alpicool C20 Portable Refrigerator 21 Quart(20 Liter) 12 Volt Fridge Freezer for Car
Maxx Air 00-07500K MaxxFan Deluxe with Remote - Smoke
Offroading Gear 6.5'L x 6.5'W Roof Rack 4x4 Awning w/Free 6.5' Front Extension, for Car/SUV/Truck - Dark Beige
Kevin's Famous Chili [RECIPE + REACTION] The Office
Join me on the carpet for one of TV's greatest recipes...Kevin's Famous Chili from The Office!
While there was never a recipe, Kevin left plenty of clues as to how he makes the dish that has been passed down from Malones for generations. Enjoy my version of Kevin's Famous Chili!
2 lbs chuck steak (cut into app 1” cubes)
3 dry ancho chili peppers
2 fresh poblano peppers
4 cups beef stock (I prefer unsalted)
1 cup black coffee (room temp)
6 oz tomato paste
2 bell peppers, diced (yellow and red)
1 large shallot, diced
1 large white onion, diced
6 cloves fresh garlic sliced
14 oz kidney beans
3 tomatoes diced
2 tbsp cup chili powder
1/2 cup bakers or dark semi sweet chocolate bar, chopped
salt and pepper to taste
1 beer (Yuengling if you can for “authenticity”)
-Toast whole ancho chilis in a dry pan until slightly pliable and fragrant, moving constantly to not burn
-Once toasted, rip off stem and take seeds out
-Soak in warm water for at least 30 minutes or until soft
-Turn flame on stove on high and place whole poblanos directly onto the fire and char all the way around until completely blackened.
-Once charred, place in a paper or plastic zip top bad to steam for at least 20 minutes or more and set aside
While waiting on peppers to finish:
-Heat a heavy bottom pot with 3 tbsp olive oil
-Salt the cubes of chuck liberally
-brown beef in pot just til it browns on the outside slightly, then remove and drain pot
-return pot to heat and add 3 tbsp olive oil over medium heat
-add bell peppers, shallots, garlic and half your diced onions, sweat down until they become translucent
-add chili powder and tomato paste, stir and cook for a minute or 2 until incorporated
-Add half a bottle of your beer to deglaze pot and cook down for 3-4 minutes on medium heat until alcohol is cooked off
CHILI PASTE:
-wash off the burnt skin of the poblanos and remove their stems/seeds and add them to your blender with your now softened ancho chilis
-add coffee, pinch of salt, half of the beans and chili flakes to blender
-blend on high into a smooth paste
ASSEMBLE:
-In your pot with the cooked veggies, add fresh tomatoes
-Add cooked chuck (and its juice)
-add chili paste
-put beef broth in your blender to get the rest of the chili paste out, then add to pot
-add rest of your whole beans
-Stir, cover pot and put on low heat for as long as you can (5 hours is best)
-Once it has cooked on low, remove from heat and add remaining onions
-Chop up the chocolate and add to pot
Stir and let rest for a few minutes before serving.
NOTE: If you can make a day in advance, it will come out even better after you refrigerate overnight and reheat on low the ext day!
ENJOY! I love adding corn bread crumbles and sour cream when serving!
Amazing Vegetarian Chili
Vegetarian chili for folks who don't think they'll like vegetarian chili! It's pretty damn tasty, and easy to make, too; once you've chopped up the ingredients, you're 90% done. Or at least 85% done. Print the complete recipe at
Give this recipe a try and let me know what you think, and for more video recipes, check out the Chef Buck Playlist:
And to print all the video recipes, visit the Chef Buck recipe website at
More stuff:
My other channel:
My recipe website:
Chef Buck playlist:
Vegetarian Chili Recipe
ingredients:
2 15 oz cans CHICK PEAS
2 15 oz cans KIDNEY BEANS
2 BELL PEPPERS (chopped)
1 ONION (chopped)
1 HOT PEPPER (diced)
6 cloves GARLIC (finely chopped)
2 SQUASH (cut into large pieces)
1 ZUCHINNI (cut into large pieces)
2 lg or 4 sm TOMATOES (chopped)
1 28 oz can CRUSHED TOMATOES
3-6 oz TOMATO PASTE
1/2 cup CILANTRO (chopped)
1 heaping Tbsp OREGANO
2 Tbsp OLIVE OIL
1 Tbsp CUMIN
1/2 tsp CAYENNE PEPPER
2 Tbsp CHILI POWDER
SALT and PEPPER to taste
WATER as needed...add slowly
instructions:
Heat olive oil in large pot on medium high heat. Add onions, hot pepper, and garlic and saute 4-5 minutes. Add bell peppers and continue sauteing. Add chili powder, cumin, salt, and cayenne pepper. Mix ingredients well. Add beans and continue cooking. Add zuchinni and squash and oregano. Continue cooking 2-3 minutes and then add fresh tomatoes. Add canned crushed tomatoes. Slowly add water--not too much--as the vegetables will begin to release water as they cook. Cover and bring pot to a boil. Reduce heat and stir in the cilantro. Cover and allow to simmer approx. 45 minutes.
That's it man. If you can make it a day ahead, then you're lucky--chili aways taste best on the day after! But it's good right away, too. Top with shredded cheese, or a dollop of sourcream, or a handful of corn chips--or all three--it's gonna be delicioso!
Enjoy :^)
The music is by Kevin MacLeod at Music tracks used with permission Creative Commons: By Attribution and found at these links:
No Frills Cumbia by Kevin MacLeod is licensed under a CC Attribution 3.0.
No Frills Salsa by Kevin MacLeod is licensed under a CC Attribution 3.0.
Recipe: Chef Kevin Belton's White Bean Chili
White Bean Chili
6 cups chicken stock
4 15.8 ounce cans of white beans drained
1 tsp. Creole seasoning
1 tsp. cumin
1 tsp. oregano
1 tsp. paprika
1/4 tsp. white pepper
1/4 tsp. kosher salt
4 Tbsp. olive oil divided
1 1/2 pounds chicken breast, or thighs, cubed
2 cans green chiles undrained
3 cups frozen corn
1 cup onion diced
5 cloves garlic minced
1 jalapeño, chopped
1 cup cilantro leaves
1 cup green onions
Sour cream to serve
Heat 2 tablespoons of olive oil over medium high heat in a pan. Add the chicken and saute for about 3-5 minutes then remove and set aside.
In the pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic and jalapeno. Cook until softened, about 5 minutes.
Rough chop 1/2 cup of cilantro, green onions and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to a large pot.
Add all seasonings. Reduce heat to medium and let simmer.
Add the beans and chicken stock.
Let the chili simmer for 30 minutes.
Add in the chicken, corn and chiles.
Before serving, add the rest of cilantro,and green onions.
Binging with Babish: Kevin's Famous Chili from The Office
Kevin Malone is the tragically comic overweight buffoon (and World Series of Poker champion?) we all know and love from The Office. When he's not shotgunning cookie jars full of M&M's, Kevin sometimes treats his coworkers to the Malone family's mainstay: chili. Let's follow along and try very hard not to spill any.
Music: I Like Van Halen Because My Sister Says They Are Cool - El Ten Eleven
Recipe:
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Facebook:
Twitter:
RECIPE
--
*Ingredients*
-3oz ancho chiles, seeded and torn into 1 pieces
-1oz cascabel chiles, seeded and torn into 1 pieces
-1 tbsp unsweetened cocoa
-3 tbsp corn flour
-1 tbsp freshly-ground cumin
-1 tbsp dried oregano
-32oz carton of chicken stock, divided
-2 jalapeños, minced
-1/2 habanero, seeded and minced
-6 roma tomatoes, cored and chopped
-2 tbsp olive oil, divided
-3 lbs chuck steak, trimmed of fat/gristle, cut into cubes and chopped
-1 large onion, diced
-4 cloves garlic, pressed
-12oz light lager
-6oz red kidney beans, soaked until tender
-2 tbsp brown sugar
*Method*
In a large sauté pan, heat dried chile pieces over medium-low heat until toasted and *barely* smoking - do not allow to smoke. Once toasted, place in the bowl of a food processor. Process for 2-3 minutes, until peppers are reduced to a fine powder. Add cocoa, corn flour, cumin, and oregano - pulse to combine. While machine runs, add 3/4 cup of chicken stock, until a paste is formed. Scrape into a bowl and set aside.
Heat 1 tbsp olive oil in a large pot until near-smoking. In batches, brown beef on all sides, being careful not to over-crowd the pot. Once all beef has browned, and fond has formed on the bottom of the pot, add remaining oil, and sauté onions and peppers until sweating. Deglaze with beer, and scrape the bottom of the pot. Add remaining ingredients, stir well, and place in a 300F oven, lid slightly ajar. Stir occasionally to prevent scorching, and braise for 2-3 hours, until beef is tender. Season with salt and pepper, and serve with cheese and cornbread.