BEST Vegetarian Chili (you won't miss the meat!)
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- Опубліковано 30 січ 2020
- This vegetarian chili recipe is hearty and flavorful. It’s made with two kinds of beans, and you won’t miss the meat.
Let me know if you made this recipe or made any substitutions to put your spin on it. Enjoy!
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FULL PRINTABLE RECIPE - anappetizinglife.com/vegetari...
INGREDIENTS FOR VEGETARIAN CHILI
2 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, diced
2 carrots diced
4 cloves garlic, minced
2 teaspoons ground cumin
3 teaspoons chili powder
1 teaspoon smoked paprika
2 14-oz cans diced tomatoes, undrained
2 14-oz cans black beans, rinsed and drained
1 14-oz can kidney beans, rinsed and drained
1 cup frozen corn
2 cups vegetable broth
2 tablespoons of cilantro chopped
1 tablespoon fresh lime juice
Kosher salt
Black pepper
INSTRUCTIONS
In a large Dutch oven, add oil and sauté onion, bell pepper, and carrot over medium heat. Cook for 8 - 10 minutes until softened.
Add garlic, cumin, chili powder, paprika and cook for 1 minute.
Add diced tomatoes, black beans, kidney beans, and vegetable broth. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook for 40 minutes.
Remove 2 cups of chili. Using a blender, blend until smooth. Add the mixture back into the pot. You can also place the 2 cups of chili into a bowl and use an immersion blender or potato masher to make it smooth.
Stir in lime juice. Check seasoning and adjust salt and pepper if needed. Stir in cilantro and serve.
You can top it with additional cilantro, avocado, grated cheese, sour cream, or whatever you enjoy on your chili.
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#recipe #vegetarianchili #chilirecipe - Навчання та стиль
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
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!
Quarantine has us cookin' 🥐
Yea
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?
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 am a life long vegetarian and a recent vegan, so I love this recipe.🙏💐
just made this but added 2 extra tsp of chili power and it was SO GOOD. best chili ive made so far!!
I always enjoy watching your videos. 😁 I played this a 2nd time while I made my veggie chili. 😁 Thank you!
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!
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!
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!
My husband LOVES this recipe!!!!
I made it like 3-4 times and will keep making it in the future 😋😚
blending it to thicken it is genius, so simple and effective
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.
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?
Nah that tip of taking some out and blending and adding back in is a game changer thank youuu
Looking forward to trying this!!!
Looks amazing
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?
Love this recipe
Thank you looks awesome
Love this!!!
Love your recipe, thank you!
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! :)
I will try this. Yumm!
It looks AMAZING… can’t wait to try !
This was really good thank u for the recipe !
Love this
Pretty good. Made this twice. Used some of the stock to help the carrots cook.
Made this and it came out so good. Thank you.
Made this for dinner tonight, it was a absolute hit!!❤❤
Looks soooo good! Gonna cook this now 😀
It was lovely...thanks
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
Making it now. Looks and smells amazing. Great easy recipe!! Thank you!!
I am glad I came across your channel. I am going to make this dish
Looks amazing! loved this video and I know what im making tonight! thank you! amazing vid!
Yesterday was the first day ever that I made chili and it was so delicious!! Thank you so much for sharing!❤
Looks great. I super appreciate the laid back, just the facts approach to the recipe.
Can't wait to try this one! Thanks for sharing:)
Great recipe .
I made this for my family tonight and they loved it!. Thank you!
What a great video! This will be for dinner tonight 🙌🏻
Just made this while watching your video and it’s delicious. Thanks ❤
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.
Thank you ' I cooked this today and it tasted amazing
Yum 😋 I am making this today, thank you for sharing. I love your style of cooking tutorial 😊
Makes this last night and it was delicious. Great recipe!
Hey diva, I just cooked this recipe & my husband and I really enjoyed it! Thank you for sharing :)
wow,yummy recipe, God bless you ❤️
My goodness i can tell that it is sooooooo delicious! I want to do this tomorrow ❤️
Great job 🤩
So grateful for UA-cam to recommend this video. I’m am subscribing to your channel mama!!🥳
I tried this and its great.
I have to try this tomorrow
Well made...
Thanks for the tutorial...
I've been looking for different ideas for vegetarian chili and this is one of my favorites!! Thanks
I’m making this tomorrow, that thickening idea is the best
This is a delicious & healthy recipe. thank you 🙏 🙂
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 original FLY GIRL!!! Yes ma’am! ❤️❤️❤️ great recipe!!
Thank you! You're my new besty. I've made this along with you 3 times now. Thank you!
You are amazing..... I absolutely love your blender secret
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
I just made this today and my husband so love it! Perfect for winter. Thank you so much for sharing!
I made this last year and it delicious! I'm going to make some today with this chilly weather in Cali.
I made it and it was amazing.
I was looking for a meatless chili ! thank you! Looks amazing
Thank you so much I'm going on a fast wanted to find somethings to eat.
That was very good, thanks for that recipe
wow !! that looks great !!!
I love all your recipes
Just made this chili and it was delicious! Everyone loved it, thank you for sharing the 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
Thank you for the recipe! I am first time on your channel and really enjoying watching the tutorial! You are also a charming woman :)
Cooked your recipe for the Superbowl. It was a hit with my family! Thanks!
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.
Ok I m making this right now!
I made this chili recipe and it was AMAZING! Thank you. Salem Oregon
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 💛
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. !!!
What a genius thickening tip!
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 can't wait make this chili
Making it tonite!
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!
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.
LOL! My grocery store loves mixing up the flat leaf parsley and cilantro too 🥲 they're keeping us on our toes!
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 made this and it was delicious. Now one of our favorite dishes 🥰
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 🙋🏻♂️
Thank you
My son and I made this. It was delicious!
You are a great dicer and it looks delish!! Thank you
I do like to dice! Thanks for watching!
Best recipe ever
Purrfect!!!
Subscribed 5 secs in 🤤😍 I’m so glad I found this recipe and channel 🥰🖤