End of Summer Chili - Easy 30 minute Chili - Episode 106
Find this recipe and all other recipes on my blog:
Ingredients:
1 tablespoon olive oil
1lb ground meat (I usually use lean ground beef or chicken. You can leave this out to keep vegetarian)
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon oregano
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon corriander
3 carrots, diced
3 stalks celery, diced
1 green bell pepper, diced
2 zucchini, diced
2 tomatoes, diced
1 can fire roasted tomatoes
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
2 cups fresh or frozen corn or 1 can rinsed and drained
4 cups vegetable broth (or 1 box)
Salt and pepper to taste
I love to make this chili towards the end of summer when I’m still able to find good looking zucchini and corn. It’s also a great way to use any additional produce left in your garden! This can also be made completely vegetarian or vegan by omitting the meat! It’s a great introduction to fall flavors in your kitchen and I know you will love it! Don’t forget to send me a picture and tag me on Instagram (@thebitewithjackie) when you make this or any of my recipes!
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Lake Inspired
EASY vegan Chili Recipe | HOW TO MAKE CHILLI
LAY HO MA everyone! I absolutely love making chili. Not only is it super easy to make, its just so comforting to eat. You can use it as a dip, on fries, on salad, or just straight up. Let's learn how to make vegan chili today! (chili as in the soup can also be spelt chilli, chili, or Chile).
Ingredients:
2-3 pieces garlic
1 onion
3 roma tomatoes
1 cup tomato sauce
1/4 cup black beans
1/2 cup frozen corn
1 tbsp olive oil
1 tsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
1/4 of an avocado
1 tbsp fresh chopped cilantro
Directions:
1. dice up your garlic and onions and tomatoes
2. in a hot pan, add olive oil, garlic, and onions
3. season with salt and pepper, then add cumin, chili powder, and smoked paprika
4. stir and let the spices cook for about 2-3 minutes
5. add the tomatoes and stir
6. rinse your canned black beans in cold water and add in about 1/4 cup into your chili
7. add your corn and stir
8. add tomato sauce and stir
9. cook for about 3min and plate
10. serve with fresh avocado, and fresh 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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4th of July Summer Recipe: Chili-Lime Blueberry Granita
If you haven’t had an ice-cold granita on a hot summer day, you’ve been missing out! This spicy, tangy, sweet and refreshing Chili-Lime Blueberry Granita is the perfect accompaniment to a summer barbecue. Plus, it only takes 10 minutes to prepare - let your freezer do all of the heavy lifting!
Ingredients
3 cups Fresh Blueberries, reserve some for garnish
2 Limes, zested and juiced
½ cup Water
⅓ cup Agave Syrup, or more to taste
½ tsp Chili Powder (non-spicy)
¼ tsp Kosher Salt
⅛ tsp Cayenne Pepper, or more to taste
Flaked Salt, to taste
Full Recipe:
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This Vegetable Chili, for me, is really exciting. Because this time of year I get to start, slowly but surely, harvesting what I've been growing in my garden all summer long. In this video I was able to use my Zucchini and Yellow Squash. Everything else unfortunately isn't ready to be picked yet but I was able to pick up those ingredients at the store. Be sure to Check out my Cream of Broccoli Soup in a Bread Bowl and my French Onion Soup made with 5 Onions. Both are in links below and at the end of this video.
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French Onion Soup:
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Roasted Tomato Chili Garlic Chutney Recipe | Tamatar ki Chatni | Summer Special #chutney #summer
Today's Recipe is Roasted Tomato Chili Garlic Chutney. It is an ideal multipurpose side dish for any rice recipes. It can be Serve with any paratha or chapati too. Tomato and garlic chutney recipes are very common across India and Pakistan. Use ripe red Tomato for good taste
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INGREDIENTS:
- Tomato 3 medium
- Garlic Cloves 4 to 5
- Green Chilies 3 to 4
- Onion chopped 2 tbsp.
- Fresh coriander Leaves
- Salt to taste
- Chaat Masala 1/2 tsp
- Black Salt 1/2 tsp
- Lemon half
- Oil ( prefered mustard oil) 2 to 3 tbsp.
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