Honestly I like how she’s staying quiet for most of the cooking and talks when it’s important, instead of like rambling on through the whole video like some youtubers do
after writing down the recipe, and making this once, I decide to make it again from the time I sr]tarted prepping. So I took out all 14 ingredients, and turned on the stop watch . One hour and 58 minutes from set to fin9sh, not including reading the recipe and gathering the ingredients. Love this chili
just made this last night. it was soooo delicious! I added mushrooms and about a teaspoon more cumin and chilli powder than the recipe asked. if you’re looking for a veggie chilli you should definitely try this out
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here. So I am going to ask you and maybe one or two other people who say you’ve made this recipe to see your opinions. :) --------- I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe! I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few... Questions: 1) They have given me canned carrots. Will that be OK to use instead of fresh carrots? I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush? 2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine? Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff? 3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation. 4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe. I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas. You can’t ruin a chili by adding too many different kinds of beans, can you? If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas. Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush? 5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili. Would I add them in at the same time as I am adding the beans and stuff? I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions!
@@anti-ethniccleansing465 I made this just today and I think all the questions you have are "yes" answers, Different beans shouldn't affect the chili much but I'd personally only have 4 different beans max For the corn canned sould work fine as well if you drain it or rinse it If I were adding chickpeas I'd deskin it but it should be fine either way And for the spices add less than the amount listed and at the end slowly add spices to taste so it isn't too hot for you :)
@@Mxryqa Thanks so much for your reply! I really appreciate it! Looking forward to making my first chili. :) Btw, have you made your chili with lentils before? I’m trying to decide which kind I should use and if I should just add them whole or perhaps a mixture of some whole and some blended up to make the chili thicker, as another commenter had mentioned months ago here. Any thoughts?
Here's what I did: I added chick peas, bkack beans, celery, & mushrooms. I added a little more spice & canned corn (drained). I cooked it for two & a half hours . Put all the seasonings you mentioned in this video, with the lime, & it came out absolutely delicious. My hubby will love it. Thank you. Btw: you're a beauty (& I'm not a lesbian), just giving anthor woman a compliment. 🙂
Just wow. Came across this recipe and it’s amazing. I eat plant based and usually stick with vegan chefs but your recipe is the bomb. Will definitely me making again.
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here. So I am going to ask you and maybe one or two other people who say you’ve made this recipe to see your opinions. :) --------- I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe! I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few... Questions: 1) They have given me canned carrots. Will that be OK to use instead of fresh carrots? I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush? 2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine? Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff? 3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation. 4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe. I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas. You can’t ruin a chili by adding too many different kinds of beans, can you? If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas. Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush? 5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili. Would I add them in at the same time as I am adding the beans and stuff? I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions! P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
I’m from Texas, and chili is our state dish, so we’re very particular on how it’s made. This recipe hit the jackpot for me! Made it last night and it was delicious and filling. I definitely didn’t miss the beef, and ended up putting it on top of cornbread and Fritos with some shredded cheese. Great recipe 👍🏾
As a pescatarian i thank you so much for this recipe!! My chili soup came out perfect! I can’t wait to keep watching your plant based/meatless videos! You are truly amazing! Thank you again!
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here. So I am going to ask you and maybe one or two other people who say you’ve made this recipe to see your opinions. :) --------- I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe! I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few... Questions: 1) They have given me canned carrots. Will that be OK to use instead of fresh carrots? I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush? 2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine? Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff? 3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation. 4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe. I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas. You can’t ruin a chili by adding too many different kinds of beans, can you? If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas. Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush? 5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili. Would I add them in at the same time as I am adding the beans and stuff? I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions!
@@anti-ethniccleansing465 I will try to answer some of your questions in hopes that it helps you down the road - you posted them 4 months ago. I`m not an expert, but no one else has helped you, and I have made meatless chili with a variety of recipes and adding things on my own. Q1 and Q2: Canned veggies are cooked, so I`d recommend adding them at the end of the recipe. The tastes will mix a little, and even more with leftovers kept in the fridge. Btw, leftovers can be frozen if you make a huge batch. Q3: Smoked paprika adds a smoky taste, and non-smoked paprika simply adds a savory taste - no heat, at least in moderation. Cumin adds a savory taste but I haven`t noticed heat - but I always add it in moderation. I would not add any chili if you dislike heat. I recommend that the first time you experiment with these spices that you take a big spoonful of the chili and toss one shake of each spice into it and try it, starting with the paprika and then the cumin. Then you`ll know if you can add the full amounts. Q4: All beans and lentils can be added to chili. However, if you`re on a low income, I`d stick with 2 types of beans and either lentils or garbanzos. Lentils and garbanzos will tend to thicken your chili, which is good. As for de-skinning the garbanzos, it is optimal to remove them to avoid bitterness or the gas they can cause, but also it is optional since the flavor will be mostly covered up by the other ingredients. Great Northern Beans = Navy Beans. Q5: Canned mushrooms are likely cooked, so it`s probably best to add them at the end. I defer to the opinions of others on this point since I don`t eat mushrooms. Tip: Once you start with the basic recipe, which looks excellent, feel free to experiment with added ingredients. If you have any dark leafy greens that are about to become wilted, you could add them at the end for their additional nutrients, in particular, their minerals. One thing I tried that turned out well was chopped pumpkin (I didn`t remove the skin since it was organic but I did wash the pumpkin before cooking). It`s tough to cut, so if you poke holes through the pumpkin and then steam or boil a whole pumpkin for about 15 minutes, it`ll be a lot easier to cut. Pumpkins add sweetness and tend to thicken the sauce. Another thing I`ve added is mild curry powder, which is not hot. This is a mix of several spices that adds sweetness and is another thickening agent, and the turmeric has impressive health properties. I hope your first attempt with the chili recipe was successful and that these answers might help you to tweak the recipe. This is a simple but excellent recipe but you can always add different things to suit your taste and what you have on hand in your kitchen.
@@carsoneleanor3583 Thank you so much for all of the answers! I did make that one batch, and the only thing that came out a little off with the kidney beans needed for the cooking, as even though I used canned beans for the kidney beans, they still didn’t seem cooked enough compared to everything else. I’ve since learned that I can add water to the chili and cook it for longer and that will fix the issue. I think I used the spices in this recipe but just kept out the spice with the chili powder. I think I didn’t use garbanzo beans, but I did use lentils and and black beans and pinto beans. I don’t think I used the navy beans. I added the carrots at the end, as well as the corn I think too… I forget when I added the mushrooms though. It came out tasting good! But I’m going to copy your comment into my digital notes for the next batch I attempt to make. Thanks so much for taking the time to write me! :)
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here. So I am going to ask you and maybe one or two other people who say you’ve made this recipe to see your opinions. :) --------- I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe! I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few... Questions: 1) They have given me canned carrots. Will that be OK to use instead of fresh carrots? I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush? 2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine? Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff? 3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation. 4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe. I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas. You can’t ruin a chili by adding too many different kinds of beans, can you? If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas. Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush? 5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili. Would I add them in at the same time as I am adding the beans and stuff? I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions! P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
Oh my god. I just discovered your channel by looking for broccoli rice recipe. I love your videos, the way you're filming and talking, it's very clear and easy. And to be honest, your channel, it's one of the BEST cooking channel i've seen on youtube. And i've seen plenty of them. +1 subscriber from Paris!
Thank you so much for your support. I'm so happy you're enjoying the channel. Let me know what types of recipes you're looking for. I always like to ask so that I create useful content. Enjoy you're weekend and thank you again!
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here. So I am going to ask you and maybe one or two other people who say you’ve made this recipe to see your opinions. :) --------- I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe! I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few... Questions: 1) They have given me canned carrots. Will that be OK to use instead of fresh carrots? I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush? 2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine? Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff? 3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation. 4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe. I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas. You can’t ruin a chili by adding too many different kinds of beans, can you? If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas. Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush? 5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili. Would I add them in at the same time as I am adding the beans and stuff? I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions!
@@anti-ethniccleansing465 I think the cooked carrots will be fine, like you said, throw them in towards the end and also yes, the spices will add some heat. Try using a half teaspoon of the spices and see how it tastes. If it's got a little heat, should be fine for you (if not, then add some more and make it a whole). I wouldn't recommend using any tablespoons when cooking with the spices. Soak the lentils overnight and then add them in to soften or it'll take too long.
@@anti-ethniccleansing465 i would avoid chickpeas if you haven't tried it already (haven't used them myself so I can't tell you if it would work. Canned corn is fine, I use that. Nothing wrong with mixed beans. That's what i use. I get a mixed bean tin because it's more protein and tastes better
I "just" discovered you & i think you're BRILLIANT! I just made your vegetarian chili & it was SUPERB! Thank you. I'm smiling inside & out & so is the rest of the family. You're a STAR! With my deepest thanks. Kip Tomkin
made a few tweaks to this recipe but used the spice mix and added a green chilli and omg it was amazing one of the best chillis ive had in my life. i served it with some brown rice to create a burrito bowl.
@@AnAppetizingLife I really liked this tip too and I’ll be passing it on to my sister who LOVES cooking. Watch her probably already know and call me a dummy. 😂
@@AnAppetizingLife I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe! I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few... Questions: 1) They have given me canned carrots. Will that be OK to use instead of fresh carrots? I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush? 2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine? Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff? 3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation. 4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe. I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas. You can’t ruin a chili by adding too many different kinds of beans, can you? If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas. Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush? 5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili. Would I add them in at the same time as I am adding the beans and stuff? I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions! And thanks again for sharing your recipe!
@@AnAppetizingLife P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
Cooked this last night and it was totally delish. I always gotta tweek the recipe so i left out the carrots, added Bush's chili beans pinto beans in mild chili sauce & bc of the recent snow storm left shelves kinda empty my corn was sum frozen honey roasted corn with bell peppers and other veggie mix. Still tasted great. Oh added a lil chili season mix as well.
Looks Amazingly Delicious...great idea of blending the two cups of chili at the end for a thicker texture I wouldn't have never thought of that...I will definitely try this
Juanita, I'm so happy you enjoyed the recipe. Thank you for watching the video and let me know what other types of recipes you would like to see in future videos.
I wouldn't recommend that. You must stop eating. Have breaks inbewteen meals. If you continually eat 24 hours a day you will develop severe health problems.
Tried this for lunch today! It was absolutely delicious - perfect mix of spices. The blended chili made it just the right consistency. I don’t miss the ground beef
I used this recipe to make my first pot of chili. I shared it with my family and they really enjoyed it. Thank you for this simple yet delicious recipe.
I have made this chili recipe at least 4 times now. I'm making it today as well. I LOVE IT! I love to add tortilla strips and sour creme on top and have a glass of wine on the side. 😋😋😋 thank you for sharing this with us!!!
I'm so happy you like the recipe!!! Love adding the tortilla strips , sour cream and the glass of wine! 🍷 Let me know if there are other recipes you would like to see.
Amie, I'm so happy everyone enjoyed it. Thank you for watching the video and let me know what other types of recipes or content you would like to see. I'm happy to hear that the recipe was easy to follow. You are a cook!
Thanks for this wonderful looking recipe...Looks like a nice winter warmer...Iiv'e never thought of adding cilantro to a chilli before....Sounds great...Will try this for dinner tonight for sure 🙋🏻♂️
This was absolutely amazing. Searched everywhere for a good vegetarian chili recipe and every video I found either included soy or vegan protein or looked super watery and bland 🙄 This is the second time I made it and everyone who's tried it fell in love including me 😄 Thank you for this. Pot is cooking as I type this 😊
Made this for dinner tonight, and it was really good! I thickened it like you said and added a little extra cumin and chili powder at the end. Served it over brown rice and it was just excellent. Very filling, smells amazing. Definitely a new staple for us. Thanks!
It is a great recipe. Using an immersion blender cat can be very time saving instead of the regular blender. I use it a lot when making all my Indian recipes where we use a lot of beans.
Just made ! Great recipe thank you so much! Tastes great...And the thickening tip was genius. I also added jalapeños ! All the best from Chile ! (ironically , this dish is NOT popular here )
Made this tonight because my gf is a vegetarian and I eat meat with every meal. I added Quorn meatless grounds (for familiar texture) and let me tell you... this recipe gave me hope that I could actually do the veggie thing more often. Thank you for that!
Thanks for that suggestion! I think I will add some fake ground beef as well. :-) I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here. So I am going to ask you and maybe asking a few people who said that they’ve made this recipe to see your guys’ opinions are. :) --------- I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe! I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few... Questions: 1) They have given me canned carrots. Will that be OK to use instead of fresh carrots? I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush? 2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine? Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff? 3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation. 4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe. I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas. You can’t ruin a chili by adding too many different kinds of beans, can you? If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas. Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush? 5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili. Would I add them in at the same time as I am adding the beans and stuff? I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions! P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
JUST FOUND MY NEW BEAN SOUP RECIPE BEEN MAKING REGULAR VEGAN BEAN SOUPS SINCE THE FALL OF 2016 AND YOURS IS THE BEST IT TAKES THE CAKE. I ALWAYS DID THAT THICKENING IDEA WITH MY SOUP
I just made this for dinner tonight and all 5 of us say it is a keeper. I did twerk to he recipe for our tastes and what I had in my pantry because I use pantry staple items. I also doubled the recipe but oh my was it good good 👍😊 . Thank you so very much for this recipe.
Thanks for that suggestion! I think I will add some fake ground beef as well. :-) I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here. So I am going to ask you and maybe asking a few people who said that they’ve made this recipe to see your guys’ opinions are. :) --------- I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe! I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few... Questions: 1) They have given me canned carrots. Will that be OK to use instead of fresh carrots? I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush? 2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine? Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff? 3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation. 4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe. I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas. You can’t ruin a chili by adding too many different kinds of beans, can you? If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas. Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush? 5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili. Would I add them in at the same time as I am adding the beans and stuff? I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions! P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
the best chili i had had a little piece of dark chocolate added and that was really nice and sometimes i use an alternative to meat, dried diced sunflowerseeds, i do not like tofu. but i am sure, without that added your hili will be wonderful i shall cook it at the weekend. greetings love from germany
Thank you! And thank you for watching. I'm so happy you're enjoying the videos. Let me know what other types of recipes you might like to see on the channel.
What other vegetarian recipe videos would you like to see? Let me know! - Lisa
yes She's back !!!!
Honestly I like how she’s staying quiet for most of the cooking and talks when it’s important, instead of like rambling on through the whole video like some youtubers do
Thank you for explaining why I like her channel so much. It’s the perfect ratio of talking & demonstrating. 😁👍🏽✅
Have I said thank you yet? I've made this 5 times, now. It's a crowd pleaser! Thank you!
after writing down the recipe, and making this once, I decide to make it again from the time I sr]tarted prepping. So I took out all 14 ingredients, and turned on the stop watch . One hour and 58 minutes from set to fin9sh, not including reading the recipe and gathering the ingredients. Love this chili
Nah that tip of taking some out and blending and adding back in is a game changer thank youuu
just made this last night. it was soooo delicious! I added mushrooms and about a teaspoon more cumin and chilli powder than the recipe asked. if you’re looking for a veggie chilli you should definitely try this out
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here.
So I am going to ask you and maybe one or two other people who say you’ve made this recipe to see your opinions. :)
---------
I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe!
I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few...
Questions:
1) They have given me canned carrots. Will that be OK to use instead of fresh carrots?
I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush?
2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine?
Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff?
3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation.
4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe.
I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas.
You can’t ruin a chili by adding too many different kinds of beans, can you?
If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas.
Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush?
5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili.
Would I add them in at the same time as I am adding the beans and stuff?
I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions!
P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
@@anti-ethniccleansing465 I made this just today and I think all the questions you have are "yes" answers,
Different beans shouldn't affect the chili much but I'd personally only have 4 different beans max
For the corn canned sould work fine as well if you drain it or rinse it
If I were adding chickpeas I'd deskin it but it should be fine either way
And for the spices add less than the amount listed and at the end slowly add spices to taste so it isn't too hot for you :)
@@anti-ethniccleansing465 oh and I forgot but the carrots should be fine if you add them near the end like you said!
@@Mxryqa
Thanks so much for your reply! I really appreciate it! Looking forward to making my first chili. :)
Btw, have you made your chili with lentils before? I’m trying to decide which kind I should use and if I should just add them whole or perhaps a mixture of some whole and some blended up to make the chili thicker, as another commenter had mentioned months ago here.
Any thoughts?
Here's what I did: I added chick peas, bkack beans, celery, & mushrooms. I added a little more spice & canned corn (drained). I cooked it for two & a half hours . Put all the seasonings you mentioned in this video, with the lime, & it came out absolutely delicious. My hubby will love it. Thank you. Btw: you're a beauty (& I'm not a lesbian), just giving anthor woman a compliment. 🙂
Sweet!🥰 A true LADY!
Just wow. Came across this recipe and it’s amazing. I eat plant based and usually stick with vegan chefs but your recipe is the bomb. Will definitely me making again.
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here.
So I am going to ask you and maybe one or two other people who say you’ve made this recipe to see your opinions. :)
---------
I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe!
I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few...
Questions:
1) They have given me canned carrots. Will that be OK to use instead of fresh carrots?
I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush?
2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine?
Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff?
3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation.
4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe.
I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas.
You can’t ruin a chili by adding too many different kinds of beans, can you?
If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas.
Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush?
5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili.
Would I add them in at the same time as I am adding the beans and stuff?
I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions!
P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
I’m from Texas, and chili is our state dish, so we’re very particular on how it’s made. This recipe hit the jackpot for me! Made it last night and it was delicious and filling. I definitely didn’t miss the beef, and ended up putting it on top of cornbread and Fritos with some shredded cheese. Great recipe 👍🏾
Cornbread and fritos?
As a pescatarian i thank you so much for this recipe!! My chili soup came out perfect! I can’t wait to keep watching your plant based/meatless videos! You are truly amazing! Thank you again!
Made this tonight and it was delicious - the tip/cooking hack with the blender is a game changer
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here.
So I am going to ask you and maybe one or two other people who say you’ve made this recipe to see your opinions. :)
---------
I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe!
I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few...
Questions:
1) They have given me canned carrots. Will that be OK to use instead of fresh carrots?
I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush?
2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine?
Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff?
3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation.
4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe.
I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas.
You can’t ruin a chili by adding too many different kinds of beans, can you?
If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas.
Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush?
5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili.
Would I add them in at the same time as I am adding the beans and stuff?
I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions!
P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
@@anti-ethniccleansing465 I will try to answer some of your questions in hopes that it helps you down the road - you posted them 4 months ago. I`m not an expert, but no one else has helped you, and I have made meatless chili with a variety of recipes and adding things on my own.
Q1 and Q2: Canned veggies are cooked, so I`d recommend adding them at the end of the recipe. The tastes will mix a little, and even more with leftovers kept in the fridge. Btw, leftovers can be frozen if you make a huge batch.
Q3: Smoked paprika adds a smoky taste, and non-smoked paprika simply adds a savory taste - no heat, at least in moderation. Cumin adds a savory taste but I haven`t noticed heat - but I always add it in moderation. I would not add any chili if you dislike heat. I recommend that the first time you experiment with these spices that you take a big spoonful of the chili and toss one shake of each spice into it and try it, starting with the paprika and then the cumin. Then you`ll know if you can add the full amounts.
Q4: All beans and lentils can be added to chili. However, if you`re on a low income, I`d stick with 2 types of beans and either lentils or garbanzos. Lentils and garbanzos will tend to thicken your chili, which is good. As for de-skinning the garbanzos, it is optimal to remove them to avoid bitterness or the gas they can cause, but also it is optional since the flavor will be mostly covered up by the other ingredients. Great Northern Beans = Navy Beans.
Q5: Canned mushrooms are likely cooked, so it`s probably best to add them at the end. I defer to the opinions of others on this point since I don`t eat mushrooms.
Tip: Once you start with the basic recipe, which looks excellent, feel free to experiment with added ingredients. If you have any dark leafy greens that are about to become wilted, you could add them at the end for their additional nutrients, in particular, their minerals. One thing I tried that turned out well was chopped pumpkin (I didn`t remove the skin since it was organic but I did wash the pumpkin before cooking). It`s tough to cut, so if you poke holes through the pumpkin and then steam or boil a whole pumpkin for about 15 minutes, it`ll be a lot easier to cut. Pumpkins add sweetness and tend to thicken the sauce. Another thing I`ve added is mild curry powder, which is not hot. This is a mix of several spices that adds sweetness and is another thickening agent, and the turmeric has impressive health properties.
I hope your first attempt with the chili recipe was successful and that these answers might help you to tweak the recipe. This is a simple but excellent recipe but you can always add different things to suit your taste and what you have on hand in your kitchen.
@@carsoneleanor3583
Thank you so much for all of the answers! I did make that one batch, and the only thing that came out a little off with the kidney beans needed for the cooking, as even though I used canned beans for the kidney beans, they still didn’t seem cooked enough compared to everything else. I’ve since learned that I can add water to the chili and cook it for longer and that will fix the issue.
I think I used the spices in this recipe but just kept out the spice with the chili powder.
I think I didn’t use garbanzo beans, but I did use lentils and and black beans and pinto beans. I don’t think I used the navy beans.
I added the carrots at the end, as well as the corn I think too… I forget when I added the mushrooms though.
It came out tasting good! But I’m going to copy your comment into my digital notes for the next batch I attempt to make.
Thanks so much for taking the time to write me! :)
this recipe is amazing. I was serching for a new recipe and when I saw this recipe I finally desided to make this after thinking for 2 hours. 😆
Thank you for watching. I'm so happy you like the recipe! Let me know what other types of recipes you would like to see.
Quarantine has us cookin' 🥐
Yea
I am a life long vegetarian and a recent vegan, so I love this recipe.🙏💐
I always enjoy watching your videos. 😁 I played this a 2nd time while I made my veggie chili. 😁 Thank you!
blending it to thicken it is genius, so simple and effective
just made this but added 2 extra tsp of chili power and it was SO GOOD. best chili ive made so far!!
Ummmm probably the best meal I ever made. That blend trick is magical!
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here.
So I am going to ask you and maybe one or two other people who say you’ve made this recipe to see your opinions. :)
---------
I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe!
I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few...
Questions:
1) They have given me canned carrots. Will that be OK to use instead of fresh carrots?
I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush?
2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine?
Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff?
3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation.
4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe.
I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas.
You can’t ruin a chili by adding too many different kinds of beans, can you?
If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas.
Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush?
5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili.
Would I add them in at the same time as I am adding the beans and stuff?
I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions!
P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
Looks great. I super appreciate the laid back, just the facts approach to the recipe.
Oh my god. I just discovered your channel by looking for broccoli rice recipe. I love your videos, the way you're filming and talking, it's very clear and easy. And to be honest, your channel, it's one of the BEST cooking channel i've seen on youtube. And i've seen plenty of them. +1 subscriber from Paris!
Thank you so much for your support. I'm so happy you're enjoying the channel. Let me know what types of recipes you're looking for. I always like to ask so that I create useful content. Enjoy you're weekend and thank you again!
Greetings, Can you tell me which blender you use please?
My husband LOVES this recipe!!!!
I made it like 3-4 times and will keep making it in the future 😋😚
So grateful for RUclips to recommend this video. I’m am subscribing to your channel mama!!🥳
I’m making this tomorrow, that thickening idea is the best
Made this yesterday, it was amazing! Swapped a few things here and there with what I had in my pantry but still turned out great. Thank you :D
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here.
So I am going to ask you and maybe one or two other people who say you’ve made this recipe to see your opinions. :)
---------
I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe!
I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few...
Questions:
1) They have given me canned carrots. Will that be OK to use instead of fresh carrots?
I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush?
2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine?
Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff?
3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation.
4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe.
I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas.
You can’t ruin a chili by adding too many different kinds of beans, can you?
If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas.
Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush?
5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili.
Would I add them in at the same time as I am adding the beans and stuff?
I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions!
P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
@@anti-ethniccleansing465 I think the cooked carrots will be fine, like you said, throw them in towards the end and also yes, the spices will add some heat. Try using a half teaspoon of the spices and see how it tastes. If it's got a little heat, should be fine for you (if not, then add some more and make it a whole). I wouldn't recommend using any tablespoons when cooking with the spices.
Soak the lentils overnight and then add them in to soften or it'll take too long.
@@anti-ethniccleansing465 i would avoid chickpeas if you haven't tried it already (haven't used them myself so I can't tell you if it would work.
Canned corn is fine, I use that.
Nothing wrong with mixed beans. That's what i use. I get a mixed bean tin because it's more protein and tastes better
What a genius thickening tip!
Made this for dinner tonight, it was a absolute hit!!❤❤
I "just" discovered you & i think you're BRILLIANT!
I just made your vegetarian chili & it was SUPERB!
Thank you. I'm smiling inside & out & so is the rest of the family.
You're a STAR!
With my deepest thanks.
Kip Tomkin
made a few tweaks to this recipe but used the spice mix and added a green chilli and omg it was amazing one of the best chillis ive had in my life. i served it with some brown rice to create a burrito bowl.
Cooked your recipe for the Superbowl. It was a hit with my family! Thanks!
Yesterday was the first day ever that I made chili and it was so delicious!! Thank you so much for sharing!❤
Pretty good. Made this twice. Used some of the stock to help the carrots cook.
Hey thanks for the thickening tip. I always did the cornstarch / baking powder trick and it always seemed muddy. Will definitely try this recipe.
You're welcome. Let me know how it turns out and if you made any changes.
@@AnAppetizingLife I really liked this tip too and I’ll be passing it on to my sister who LOVES cooking. Watch her probably already know and call me a dummy. 😂
@@AnAppetizingLife
I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe!
I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few...
Questions:
1) They have given me canned carrots. Will that be OK to use instead of fresh carrots?
I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush?
2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine?
Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff?
3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation.
4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe.
I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas.
You can’t ruin a chili by adding too many different kinds of beans, can you?
If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas.
Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush?
5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili.
Would I add them in at the same time as I am adding the beans and stuff?
I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions!
And thanks again for sharing your recipe!
@@AnAppetizingLife
P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
Cooked this last night and it was totally delish. I always gotta tweek the recipe so i left out the carrots, added Bush's chili beans pinto beans in mild chili sauce & bc of the recent snow storm left shelves kinda empty my corn was sum frozen honey roasted corn with bell peppers and other veggie mix. Still tasted great. Oh added a lil chili season mix as well.
I made this and yes this is the BEST chilli I have ever tasted! It’s so flavourful and delicious! Thank you girl
You are so welcome! I'm so happy you enjoyed the recipe. Thank you for watching and let me know what other types of recipes you would like to see.
Looks Amazingly Delicious...great idea of blending the two cups of chili at the end for a thicker texture I wouldn't have never thought of that...I will definitely try this
I just made it for dinner! Delicious!!! Thank you so much.
Juanita, I'm so happy you enjoyed the recipe. Thank you for watching the video and let me know what other types of recipes you would like to see in future videos.
I made this and it was delicious. Now one of our favorite dishes 🥰
Omg I made it and I can’t stop eating it lol thanks so much I absolutely love it don’t even need the beef anymore and such a healthy dish.10 ⭐️
I wouldn't recommend that. You must stop eating. Have breaks inbewteen meals. If you continually eat 24 hours a day you will develop severe health problems.
@@asensibleyoungman2978 I don’t eat 24hrs a day I made the dish and it was so delicious the I ate the whole pot full of vegan chili lol
@@coolj5038 i dont blame you i love this recipe!
Tried this for lunch today! It was absolutely delicious - perfect mix of spices. The blended chili made it just the right consistency. I don’t miss the ground beef
I used this recipe to make my first pot of chili. I shared it with my family and they really enjoyed it. Thank you for this simple yet delicious recipe.
Makes this last night and it was delicious. Great recipe!
First time making chili today, this recipe MAN OH MAN is delicious. I even shared the link with some family and friends. It’s a definite must try 💛
Looks soooo good! Gonna cook this now 😀
I have made this chili recipe at least 4 times now. I'm making it today as well. I LOVE IT! I love to add tortilla strips and sour creme on top and have a glass of wine on the side. 😋😋😋 thank you for sharing this with us!!!
I'm so happy you like the recipe!!! Love adding the tortilla strips , sour cream and the glass of wine! 🍷 Let me know if there are other recipes you would like to see.
Made this yesterday and everyone LOVED it! Really easy recipe to follow for someone who doesn’t cook. 😂😅
Amie, I'm so happy everyone enjoyed it. Thank you for watching the video and let me know what other types of recipes or content you would like to see. I'm happy to hear that the recipe was easy to follow. You are a cook!
LOL! My grocery store loves mixing up the flat leaf parsley and cilantro too 🥲 they're keeping us on our toes!
Thanks for this wonderful looking recipe...Looks like a nice winter warmer...Iiv'e never thought of adding cilantro to a chilli before....Sounds great...Will try this for dinner tonight for sure 🙋🏻♂️
Before you even talk about that corn, I bet that's my favorite Trader Joes roasted corn!! Great recipe, thanks:) BTW...top notch knife skills!
This was absolutely amazing. Searched everywhere for a good vegetarian chili recipe and every video I found either included soy or vegan protein or looked super watery and bland 🙄 This is the second time I made it and everyone who's tried it fell in love including me 😄 Thank you for this. Pot is cooking as I type this 😊
I made this last year and it delicious! I'm going to make some today with this chilly weather in Cali.
I've been looking for different ideas for vegetarian chili and this is one of my favorites!! Thanks
I love this made it last night! Amazing recipe and girl u are gorgeous!!! 🙌🏻🙏🏼♥️ eres hermosa!! 👸 👑
i make it and it was great. i have made this before but i never would have thought to blending the same ingredients to make it thicker. Amazing.
I cooked this recipe yesterday. It was delicious. Can you do some more veggie recipes.😀
I like to use the juice because it makes it thick and has the flavor. It taste more original chili and comforting
Thank you for the recipe! I am first time on your channel and really enjoying watching the tutorial! You are also a charming woman :)
You're right about the parsely and cilantro,,, it's in the pan on the stove in the kitchen,,, the clock is ticking. thank you. !!!
Made this for dinner tonight, and it was really good! I thickened it like you said and added a little extra cumin and chili powder at the end. Served it over brown rice and it was just excellent. Very filling, smells amazing. Definitely a new staple for us. Thanks!
It is a great recipe. Using an immersion blender cat can be very time saving instead of the regular blender. I use it a lot when making all my Indian recipes where we use a lot of beans.
Just made this chili and it was delicious! Everyone loved it, thank you for sharing the recipe! 😋😋
l just made this like an hour ago and it tastes so good . l can't stop eating it
We eat this all the time with the homemade corn muffin recipe from once upon a chef. Perfect meal
Yes! Corn bread or corn muffins are great with this chili. Thanks for watching!
Just made ! Great recipe thank you so much! Tastes great...And the thickening tip was genius. I also added jalapeños ! All the best from Chile ! (ironically , this dish is NOT popular here )
Made this tonight because my gf is a vegetarian and I eat meat with every meal. I added Quorn meatless grounds (for familiar texture) and let me tell you... this recipe gave me hope that I could actually do the veggie thing more often. Thank you for that!
Thanks for that suggestion! I think I will add some fake ground beef as well. :-)
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here.
So I am going to ask you and maybe asking a few people who said that they’ve made this recipe to see your guys’ opinions are. :)
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I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe!
I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few...
Questions:
1) They have given me canned carrots. Will that be OK to use instead of fresh carrots?
I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush?
2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine?
Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff?
3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation.
4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe.
I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas.
You can’t ruin a chili by adding too many different kinds of beans, can you?
If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas.
Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush?
5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili.
Would I add them in at the same time as I am adding the beans and stuff?
I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions!
P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
@@anti-ethniccleansing465 did you end up attempting the chili??
What a great video! This will be for dinner tonight 🙌🏻
JUST FOUND MY NEW BEAN SOUP RECIPE BEEN MAKING REGULAR VEGAN BEAN SOUPS SINCE THE FALL OF 2016 AND YOURS IS THE BEST IT TAKES THE CAKE. I ALWAYS DID THAT THICKENING IDEA WITH MY SOUP
I was looking for a meatless chili ! thank you! Looks amazing
I made this chili recipe and it was AMAZING! Thank you. Salem Oregon
Omg thank u so much I wish we could add pictures but it came out soooo good and the pro tip to thicken it was *chefs kiss 😚
I just made this for dinner tonight and all 5 of us say it is a keeper. I did twerk to he recipe for our tastes and what I had in my pantry because I use pantry staple items. I also doubled the recipe but oh my was it good good 👍😊 . Thank you so very much for this recipe.
Amazing recipe! I’m going to make this for Halloween this year for sure! Will add beyond beef though :)
Making it now. Looks and smells amazing. Great easy recipe!! Thank you!!
I'm a new vegetarian. I LOVE this recipe. I'm going to make.tnis
THANKS.chef.
I fixed this great tasting chili tonight and my boys loved it! They said the lime juice makes the cilantro pop.
Thanks for that suggestion! I think I will add some fake ground beef as well. :-)
I just asked the channel owner a bunch of questions in a comment, but I’m not sure if she will get it soon or not, and I would like to make this chili really soon here.
So I am going to ask you and maybe asking a few people who said that they’ve made this recipe to see your guys’ opinions are. :)
---------
I’m going to make this chili recipe of yours is the first chili I’ve ever made in my 45 years of life. So thanks for this recipe!
I am low income so I get a bunch of staples from the local food pantry, and making chili seems to be the perfect option to use the stuff I’ve been getting from them. Which leads me to a few...
Questions:
1) They have given me canned carrots. Will that be OK to use instead of fresh carrots?
I realize that they are already cooked though, so I should probably put them in only when the chili is done cooking, right? So they won’t turn to mush?
2) Additionally, I have canned corn (not creamed corn - but I do think it is sweetened canned corn). Will that work just as fine?
Also, should I only add that in at the end, or will they be OK to cook the whole time with the rest of the ingredients when it’s time to add the beans and stuff?
3) I absolutely cannot handle anything with spice/heat in it. I’ve never cooked with the smoked paprika, ground cumin, or chili powder. I am petrified of ruining the meal by adding any spicy seasonings to it, so can you please tell me if any of these seasonings will add heat/spiciness to them? I will avoid adding them, per your recommendation.
4) I have so many different kinds of beans from the food pantry, so I am thinking of adding more than just the black beans and kidney beans that you have in your recipe.
I have great Northern white beans, navy beans (not sure if that is the same thing as great Northern white beans or not), pinto, as well as chickpeas.
You can’t ruin a chili by adding too many different kinds of beans, can you?
If I use chickpeas, I know that in a hummus recipe I make, it is suggested to deskin the chickpeas because not only does it make it smoother, it reduces gas.
Would you suggest deskinning the chickpeas for chili as well? Or if I did so, would they end up turning to mush?
5) Lastly, when my mother would make chili, she would add canned mushrooms, which I love the consistency of them in the chili.
Would I add them in at the same time as I am adding the beans and stuff?
I do hope that you get this soon and don’t mind responding. Thank you so much if you could help me out with these questions!
P.S. I was also thinking of adding some lentils. Do you think that would be overkill? If not, which type of lentils would you suggest?
I am glad I came across your channel. I am going to make this dish
This looks delicious! I am definitely making it today for Super Bowl Sunday. Thank you so much for the blending tips I found it helpful. Thank you! 🙌🏽
the best chili i had had a little piece of dark chocolate added and that was really nice and sometimes i use an alternative to meat, dried diced sunflowerseeds, i do not like tofu. but i am sure, without that added your hili will be wonderful i shall cook it at the weekend. greetings love from germany
Yum 😋 I am making this today, thank you for sharing. I love your style of cooking tutorial 😊
I just made this. Absolutely wonderful, I did add a few red pepper flakes for an extra kick.
Looks amazing! loved this video and I know what im making tonight! thank you! amazing vid!
You are amazing..... I absolutely love your blender secret
Is anyone else drooling as much as I am right now. 😂😇😋😋
Tried this recipe today after watching your video... amazing...absolutely delicious.
I'm so happy to hear you enjoyed the recipe!
I added pieces of pineapple and some chili flakes...........Loved it.
I just made this today and my husband so love it! Perfect for winter. Thank you so much for sharing!
This is a delicious & healthy recipe. thank you 🙏 🙂
Thank you! You're my new besty. I've made this along with you 3 times now. Thank you!
My goodness i can tell that it is sooooooo delicious! I want to do this tomorrow ❤️
Just made this while watching your video and it’s delicious. Thanks ❤
I made this for my family tonight and they loved it!. Thank you!
I absolutely LOVE your show! Your hair looks wonderful. Thank you for such good content.😁
Thank you! And thank you for watching. I'm so happy you're enjoying the videos. Let me know what other types of recipes you might like to see on the channel.
Thank you ' I cooked this today and it tasted amazing
Hey diva, I just cooked this recipe & my husband and I really enjoyed it! Thank you for sharing :)
Serve on roasted squash ! Did today ! So Delish ! 😋
Both your chilli AND you look scrumptious!.. Gonna try tonight... the chilli of course.. :)
Just made it for my family and….. DELISH!!!!!!🤤🤤🤤😋😋😋❤️❤️❤️
You are so gorgeous!! Thanks for the inspiration for my vegetarian chili tonight! Have some fresh cayenne peppers I'm going to try in it tonight!
Welp, I have been doing it wrong this whole time. I'll be using this recipe this weekend for meal prep Sundays.
I’m making chili now... let me go add carrots now. Thanks for the thickening tip
Made this and it came out so good. Thank you.