How To make Two Bean Tofu Chili
1 1/2 c Black turtle beans
19 oz Tofu
1 sm Can tomato paste, 5 1/2 oz
2 tb Soy sauce
2 tb Dijon mustard
3 ea Garlic cloves, chopped
2 ts Oregano
1/4 c Dry red wine
2 ts Basil
1/2 c Vegetable oil
1 c Onions, chopped
3 ea 28 oz cans tomatoes, undrain
1/4 c Chili powder
1 1/2 tb Cumin
1 cn Red kidney beans, 14 oz
1/2 c Italian parsley, chopped
1/4 c Cilantro, chopped
Salt & pepper, to taste Soak the black beans. Freeze, thaw & squeeze out the tofu, then tear into pieces. In a mixing bowl, whisk together half the tomato paste, soy sauce, mustard, garlic, oregano, red wine & basil. Add the tofu & stir to coat. In a large pot, saute the tofu mixture in half the oil until the liquid has been absorbed & the tofu browned. Remove from the heat. In a small pot, saute the onion in the remaining oil until transparent. Add to the tofu mixture. Also add the tomatoes, the rest of the tomato paste, chili powder, cumin, salt & pepper. Also add the black beans. Simmer on low heat for 30 to 40 minutes until the beans are tender. Add the kidney beans & cook another 10 minutes. Add parsley & cilantro & cook for 5 minutes. Check seasonings & serve with cornbread. "Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers Marketing Board"
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How to REALLY cook tofu | Meaty Tofu Chili | Vegan Air Fryer Recipe!
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Knorr Easy 2 Bean Veggie Chili
A quick and easy plant based recipe! Knorr Easy 2 Bean Veggie Chili is ready in under 15 minutes and can be made with pantry staple items. Whip up for your next family meal!
Check out the ingredients below and recipe details on Knorr.com:
1 can (14.5 oz.) no salt added diced tomatoes
1 package Knorr® Fiesta Sides™ - Spanish Rice
2 tsp. chili powder
1 can (15.5 oz.) no salt added kidney beans
1 can (14.5 oz.) no salt added black beans
1 cans (15.25 oz) no salt added corn kernels
Carnivorous Chili & Vegetarian Chili | Basics with Babish
Chili without the mess thanks to Bounty, The Quicker Picker Upper. Head to to pick up a coupon for my favorite quick kitchen sidekick.
This week on Basics, I'm showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch.
This video is sponsored by Bounty Paper Towels.
Recipe:
Ingredients & Shopping List:
+ For the chili con carne:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
1 whole chuck roast
Vegetable oil
1 white onion, roughly chopped
6 cloves garlic, crushed
4 cups chicken stock
Cinnamon
Ground allspice
Ground coriander
Dried oregano
2-3 Tbsp tomato paste
2-3 Tbsp masa harina
2 limes, juiced
Shredded cheese, for garnish
+ For the vegetable stock:
1 white onion
4 ribs celery
1 bulb fennel
1 parsnip, peeled
3 carrots
1 leek
1 small head cauliflower
2 beets
Vegetable oil
Sprigs of fresh thyme
Small head of garlic, halved
1 bunch parsley
2 dried bay leaves
1 Tbsp whole black peppercorns
1 handful dried porcini mushrooms
2 sheets dried kombu
+ For the vegetarian chili:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
2 dried porcini mushrooms
3 poblano peppers
3 jalapeno peppers
2 large onions, roughly chopped
Olive oil
6-7 cloves garlic, roughly chopped
2-3 Tbsp tomato paste
3 tsp toasted cumin
Ground coriander
Dried oregano
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
14oz can diced tomatoes
14oz can fire-roasted diced tomatoes
1 tsp liquid aminos
2 Tbsp nutritional yeast
3 cups vegetable stock (ingredients above)
Sour cream and sliced jalapenos, for garnish
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Spicy 2-Bean Vegetarian Chili
Jack Scalfani makes a rock solid amazing vegetarian dish that all can enjoy.
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here is the recipe.
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
1 28-ounce can crushed tomatoes with added puree
3 cups water
2 15-ounce cans black beans, rinsed, drained
2 15-ounce cans kidney beans, rinsed, drained
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
Directions:
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
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Vietnamese fried Tofu with Lemongrass and Chili Recipe - Vegan
A vegan recipe for Vietnamese fried crispy Tofu with Lemongrass and Chili. ĐẬU HỦ KHO SẢ ỚT.
Authentic Vietnamese Vegetarian Recipes
2 Servings
Ingredients:
400g Tofu
3 Lemongrass Stalks
1 small Onion
3 Cloves Garlic
1-2 Chili
1 handful Cilantro
For the Sauce:
- 1 tbsp veg. Mushroom Sauce
- 2 tbsp Soy Sauce light
- 3/4 tsp Sugar
- 5 tbsp Water
1 tsp Lime Juice
Oil
Tofu In Chili Bean Sauce
I love pan-fried tofu. It golden brown and chewy on the outside yet soft and moist on the inside. Paired with a hot, sour and garlic sauce, this Tofu in Chilli Bean Sauce is a great vegan dish to serve over rice.
Ingredients:
2 pieces firm tofu
2 Tbsp cooking oil
1 stalk spring onions for garnishing
4 slices ginger
2 cloves garlic, chopped
1 Tbsp chilli bean paste (dou ban jiang, 豆瓣酱)
Sauce:
2 Tbsp Shaoxing rice wine
2 Tbsp black rice vinegar
1 Tbsp sugar
1/2 tsp salt
2 Tbsp water
1 tsp corn starch
0:00 Introduction
0:22 Tofu preparation
3:15 Sauce preparation
4:15 Stir-frying
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