Shopping in Back Bay & Easy Rainy Day White Turkey Chili
It's Vlogmas Day 13! I spent the morning with a new Hub Neat Organizing Client, but I also did a little bit of shopping in Back Bay in Boston! It was a rainy day, but I enjoyed my jaunt around town. Stopped in some stores to do a little shopping at Sephora and Anthropologie! Finished out the day with a little bit of cooking inspiration for you guys...my super-easy rainy day turkey chili! I hope you enjoy the vlog!
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Homemade Chili Recipe | How to make Delicious Chili | Turkey Chili + Buttermilk Cornbread
Hello and welcome to my channel where I make simple, easy, and fresh food that anyone can make including you. On the menu for today is Homemade Chili & Buttermilk Cornbread. Not just any Chili but Marco's Chili! Follow along for homemade Chili + Cornbread + a whole lot of flavor from ya boy!
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Here the ingredients you’ll need:
CHILI:
Olive oil -- 1 TBSP
Diced onion -- 1/2 cup
Diced green pepper -- 1/2 cup
Diced jalapeno -- 1/2 of jalapeno
Minced garlic -- 3 cloves
Saute on med heat until veggies are cooked down (4-5mins).
Ground turkey meat -- 1lb
Black pepper -- 1/2 TBSP
Salt -- 1/2 TBSP
Onion powder -- 1 tsp
Garlic powder -- 1 tsp
Cook on med high until meat is browned and fully cooked(8-10mins). Not until than can we start on the next step.
Tomato sauce -- 1 cup/8oz
Beef stock -- 1 1/2 cups
Tomato paste -- 2 TBSP
Oregano -- 1 tsp
Cayenne -- 1/2 tsp
Chili Powder -- 2 TBSP
Cumin -- 1 1/2 tsp
Diced tomato -- 1 fresh tomato or 1 can.
Kidney bean -- half can of each light & dark kidney beans.
Cover and let simmer for 30-35 mins or until chili has thicken up.
Valerie Bertinelli's Veggie Chili with All the Fixings | Valerie's Home Cooking | Food Network
Valerie uses roughly chopped mushrooms to create a hearty and meaty texture for this smoky bean and vegetable chili!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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!
Veggie Chili
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 25 min
Active: 55 min
Yield: 8 servings
Ingredients
1 pound baby bella mushrooms
2 tablespoons vegetable oil
Kosher salt
1/2 cup chopped fresh cilantro stems (reserve leaves for garnish)
2 stalks celery, chopped
1 orange bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow onion, diced
1 poblano pepper, seeded and chopped
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cloves garlic, grated
One 28-ounce can crushed tomatoes
One 28-ounce can diced tomatoes
1 large zucchini, quartered and sliced
1 1/2 cups frozen corn
One 15-ounce can black beans, rinsed and drained
One 15-ounce can pinto beans, rinsed and drained
Assorted toppings, such as sour cream, grated Cheddar, chopped white onion, avocado, pickled jalapeños
Directions
Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside.
Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the cilantro stems, celery, bell peppers, onion, poblano pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the chili powder, smoked paprika, cumin, coriander and garlic. Stir to coat until the spices are fragrant, about 1 minute. Add the crushed tomatoes, diced tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes.
Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt.
Ladle the chili into bowls and top with the desired toppings.
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Valerie Bertinelli's Veggie Chili with All the Fixings | Valerie's Home Cooking | Food Network
How to Make 'Bet It All On Black Garlic' from Bob's Burgers
What an exquisite mouthfeel. #shorts
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Video clips from Bob's Burgers