Easy Vegetarian Chili Recipe
Scott from My Aldi Kitchen show you how to make an easy vegetarian chili using all Aldi ingredients!
Chili Mac and Cheese Recipe: A Black Bean Pasta with Pizazz! #Shorts
This easy Chili Mac and Cheese recipe (or black bean pasta) is made with just 5 ingredients in about 15 minutes. You can cook this on the stovetop, slow cooker, or pressure cooker. It is comforting, mildly spicy, cheesy, and so delish! Tickle your taste buds this Cinco de Mayo or any day of the year with the best chili mac recipe!
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Ingredients for Chili Mac & Cheese recipe:
1 lb ground beef 80% lean meat and 20% fat (at room temperature)
1 2.5 oz chili seasoning mix
4 cups water
1 16 oz elbow pasta (FOR A GF MEAL, USE A GLUTEN-FREE PASTA)
1 16 oz can black beans drained
2 cups shredded cheddar cheese mild
How to make black bean pasta (Chili Mac & Cheese)-- note: black bean pasta recipes can be made using these 3 different methods:
STOVETOP
1. Brown the beef: In a large nonstick saucepan, brown the ground beef over medium-high, stirring every now and then, for about 5-6 minutes or until no longer pink. Stir in the chili seasoning mix and let cook for about 1 minute.
2. Cook the pasta: Stir in water, pasta, drained black beans, and salt (if desired). Bring to a boil, reduce heat to medium-low, cover, and allow pasta to cook for 8-10 minutes or just until al dente. If you’d like to, stir in diced tomatoes.
3. Stir in cheese and then sprinkle the herbs on top. Serve chili mac recipe while hot.
SLOW COOKER
1. Cook the beef and stir in chili seasoning mix as stated in the stovetop directions above.
2. Then combine the water, pasta, tomatoes (optional), drained black beans, and salt (optional) in the slow cooker and cook on high for about 2 hours, or until pasta is al dente. If needed, cook longer or until pasta is al dente, checking every 20 minutes after those 2 hours.
3. When pasta has finished cooking, stir in the cheese until melted. 4. Garnish this chili macaroni recipe with herbs and serve hot.
PRESSURE COOKER (Instant Pot)
1. Turn on the sauté function and let heat enough to brown the beef (about 5-6 minutes) or until no longer pink. Stir in the chili seasoning and let cook for about 1 minute.
2. Then stir in water, pasta, tomatoes (optional), and drained black beans. 3. Turn off the sauté function, lock the lid and turn the valve, and set to cook at high pressure on pasta mode or manual mode for 3 minutes. The pasta will be al dente!
4. Do a quick release and remove the lid. Taste and adjust the salt if needed, stir in the cheese until melted, garnish with herbs, and serve hot!
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Mariachi Snooze by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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The Best Vegan Chili Recipe: Super Comforting And Tasty!
This vegan chili is hearty, comforting, and protein-dense! It combines your beans of choice with a tomato-based sauce, a cozy selection of spices, several vegetables, and fresh chili pepper (adjust the amount to personal taste). Best of all, this vegetarian chili recipe requires just one pot and 40 minutes from start to finish!
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Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
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???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
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Ingredients:
1 medium onion chopped
4 cloves of garlic finely minced
1 green pepper chopped
1 medium carrot grated
5-6 medium (560 g) diced fresh tomatoes or use 1 (20 oz) can
5 tbsp tomato paste
2 cups (480 ml) water or vegetable broth
4 cups cooked beans e.g. kidney beans, black beans, pinto beans, white beans, or 1 cup of each
2 tsp coconut sugar or sub brown sugar or any other sweetener like maple syrup
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
3/4 tsp salt or less if you use vegetable broth
1/2 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp cayenne pepper
1-2 hot red chili peppers (I used 1, my partner prefers 2)
2 tsp oil of choice for frying
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Easy One Pot Vegan Chili Mac
Chili meets pasta in this easy one-pot vegan chili mac to create a protein-packed dish that’s budget-friendly and super satisfying. It’s a perfect weeknight meal for those days when all you want is a bowl of comfort food without too much effort.
vegetarian/ Vegan/ vegetable chili with pasta recipe [HD]
Ingredients:-
Oilve oil - 1T spoon (If you don't like flavor of olive oil then use regular corn or vegetable oil)
Garlic - 2-3 Cloves
Green Chilies - 2 (finely chopped)
Ground Cumin - 2tsp
Mushrooms - To taste (optional)
Tomatoes - 400gm/14oz (Fresh and Canned/steamed/whole)
Kidney Beans - 400gm/14oz
Green Beans - 400gm/14oz
Pasta/macaroni
Salt and Black pepper to taste
(Add Potatoes, onion, parsley, corn if you like )
Healthy meal, rich in protein and vitamin C. If you prefer add boiled potatoes, cilantro and little bit of onion to this. This is unscripted video so please ignore all the errors in demonstration. If you like this video then please rate, comment and subscribe!! For more how to videos check out my channel and
Vegan Gouchujang Noodles Recipe | How to make Korean Chili Paste Noodles!
LEARN HOW TO MAKE AN EASY VEGAN GOCHUJANG NOODLES RECIPE!
LAY HO MA!! You know I love noodle recipes! They are so versatile and incredibly delicious. Join me in this episode and learn how to make an easy vegan gochujang noodles recipe with absolute confidence! Let's begin.
Ingredients:
2 pieces garlic
1 cup worth of chopped broccolini
1 cup worth of sliced mushrooms
2 sticks green onion
1 portion udon noodles
drizzle of olive oil
1 1/2 tbsp gochujang (
generous pinch of pink salt
1/2 tbsp white sesame seeds
couple sprigs cilantro
Directions:
1. Boil a pot of water for the noodles using a medium sized stock pot
2. Thinly slice the garlic. Chop the broccolini into bite sized pieces. Slice the mushrooms. Chop the green onions
3. Cook the noodles for half the time of package instructions. In this case, 4min
4. Strain out the noodles setting aside 1 cup of the cooking water
5. Place the pot back on medium high heat. Drizzle with olive oil
6. Sauté the broccolini and garlic for 3-4min
7. Add the mushrooms and sauté for another 3min
8. Add the gochujang and give it a stir
9. Add the noodles, green onions, and the reserved cooking water. Give everything a good stir
10. Season with a generous pinch of pink salt. Stir until the sauce is thickened and the noodles are cooked
11. Plate and garnish white sesame seeds and fresh chopped cilantro
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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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