How To make Spicy Vegetable Cheese Chili
2 tablespoons olive oil
1 1/2 cups celery
chopped
1 1/2 cups green bell peppers :
chopped
1 cup chopped onions
3 garlic cloves minced
28 ounces tomatoes
28 ounces kidney beans :
* see note
2 tablespoons green chiles chopped
1/2 cup raisins
1/4 cup red wine vinegar
1 tablespoon chili powder
1 tablespoon parsley :
chopped
2 teaspoons salt
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
1 teaspoon ground allspice
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce
1 bay leaf
1 beer
3/4 cup cashews
1 cup Swiss cheese -- ** see note
* Use a combination of canned beans that suit your tastes. ** Substitute cheddar or mozzarella cheese if desired, or omit for truly vegetarian dish.
1. Heat oil in a large heavy pot. Add celery, green pepper, onion and
garlic; cook covered until vegetables are tender. 2. Stir in undrained tomatoes, drained and rinsed beans, raisins,
vinegar, chili powder, green chilies, parsley, salt, basil, oregano, cumin, allspice, pepper, Tabasco and bay leaf. Bring to a boil; reduce heat and simmer covered for 1-1/2 hours. 3. Stir in beer and cashews. Return to boiling; simmer uncovered 30
minutes more, or until chili is desired consistency. Remove bay leaf. 4. Sprinkle cheese on each serving.
How To make Spicy Vegetable Cheese Chili's Videos
Homemade Chili (Best Recipe Ever)
Delicious Vegan Chili Cheese Dogs! Super Easy Recipe!
I used to love a good chili cheese dog in the before times. Are they healthy? Oh heck no. Are they tasty? Well, YEAH! My version of the hot dog is made from seitan and has a lot less salt, fat and sugar than any other hot dog out there on the market. The chili is made from tvp, but you could sub lentils if you prefer, and the cheese sauce is pretty simple and low fat too. So, what we have is a (mostly) healthy version of a Chili Cheese Dog! Start to finish on these is about an hour and 10 minutes or so. But you can make several and freeze them if you like too.
Ingredients:
[Seitan Hot Dogs -makes 4]
1/2 Cup Vital Wheat Gluten:
1/4 Cup Chickpea Flour:
2 Tablespoons Tamari:
2 Tablespoons Apple Cider Vinegar:
1 Tablespoon Mustard:
1/2 teaspoon Allspice:
1/2 teaspoon Nutmeg:
1 teaspoon Paprika:
1/2 teaspoon Cayenne:
1 Tablespoon Garlic Powder:
1 Tablespoon Onion Powder:
1/2 teaspoon Liquid Smoke:
1 Tablespoon Maple Syrup:
1/4 Cup Water
1/2 teaspoon Salt
[Chili]
1/2 Cup Textured Vegetable Protein (rehydrated as shown):
2 Tablespoons Ketchup:
2 Tablespoons Tomato Paste:
1 teaspoon Chili Powder:
1 teaspoon Cumin:
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Liquid Smoke
Black Pepper
[Cheese Sauce]
1/2 Cup Cashews:
1/4 Cup Soy Milk:
3 Tablespoons Nutritional Yeast:
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Salt
1/2 teaspoon Mustard
1 teaspoon Lemon Juice
1 teaspoon Olive Juice
2-3 Tablespoons Water
Dough Scraper:
Bamboo Steamer:
Vitamix Blender:
Blender Spatula:
Heat Resistant Gloves:
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#veganhotdogs #veganchilicheesedog
Award Winning Chili !
Gary has won his share of Chili Cookoffs, so this is worth the watch! Even if you have your favorite chili recipe, check this out for a few tips you may not be familiar with. Great cold weather or anytime recipe!
Ingredients:
3 lbs ground beef, drained
1/2 cup red wine vinegar
One Large Bell Pepper finely diced
One Onion finely diced. Both sautéed until soft, Salting vegetables
1 30 oz. can Chili Beans
2 Cans diced tomatoes
1 can drained Kidney Beans
About 32 oz. Tomato Juice
Carroll Shelby Chili Kit (contains chili pepper, cumin, garlic and other spices)
Use the cayenne pepper packet if you like your chili hotter. The masa flour packet is to thicken your chili. All personal preferences.
Combine, ENJOY!
Chili Cheese Bean Dip | Easy Super Bowl Dip | Food Wishes
This is one of the easiest, simplest, most affordable homemade bean dips ever invented, and also one of the most deliciously addictive. This great party dip is also fast to make, since there’s no cooking required. We’re just mixing and serving, which means more time for drinking and snacking. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chili Cheese Bean Dip, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Betty's Hot and Spicy Vegetable Chili
Betty demonstrates how to make her Hot and Spicy Vegetable Chili recipe. On a cool fall day, this chili will warm your stomach and your heart—and its a great recipe to turn to during the cold, bleak days of winter! I warn you—it is *very* spicy!
Hot and Spicy Vegetable Chili
2 tablespoons vegetable oil
1 ½ cups chopped onion
2/3 cup chopped green bell pepper (You may use 1 1/3 cups green pepper [approximately 1 large pepper] and omit the red pepper, if desired.)
2/3 cup chopped red bell pepper
½ cup chopped celery
1 clove garlic, minced
(2) 14.5 oz. cans diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons ground cumin
¼ teaspoon ground red pepper (I used ½ teaspoon ground red pepper in the video, but it was *very* hot! We liked it that way, but I think it would be better for most people to start with a smaller amount—or omit it, if you don't care for hot chili!)
(2) 15 oz. cans pinto beans, undrained and divided
Place 2 tablespoons vegetable oil in a large, deep saucepan. Add 1 ½ cups chopped onion, 2/3 cup chopped green bell pepper, 2/3 cup chopped red bell pepper, ½ cup chopped celery, and 1 clove of minced garlic. Saute, until tender. Add (2) 14.5 oz. cans diced tomatoes, 2 tablespoons chili powder, 2 teaspoons cumin, and ¼ teaspoon ground red pepper. Empty a 15 oz. can of pinto beans into the container of an electric blender, and blend beans until smooth. Add to tomato mixture, along with remaining can of pinto beans. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 30 minutes, or to desired consistency. Serve while hot, either with cheese and crackers or with Betty's Skillet Mexican Cornbread! Delicious and heart-warming!!!
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World's GREATEST Chili Recipe - SO EASY!!
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