I’m vegan, and I LOVE watching food related content and I always get excited when there’s a vegan/vegetarian dish that gets featured. I don’t have to “veganize” this recipe because it’s already meat-free 😁 I feel seen lol
I just hit my 1 year of being vegetarian and still struggle with variety at times, so I really appreciate how Rick is explaining so much of the why behind things like his veggie choices and chili choices. Not only does this make me appreciate the dish itself, but it also teaches me how certain ingredients interact with the dish, allowing me to transfer it to my overall cooking knowledge. Thanks Rick and Food52!
Echoing this! I'm not vegetarian but I am trying to learn to incorporate more vegetables and go meatless more often, and knowing the why behind his choices is so so helpful
Rick walking around town with his shirt half-unbuttoned because he knows he's got it. Maybe some roasted cauliflower will bring me some of that confidence. I feel like I can smell this dish through my monitor.
Also, shout out to whoever's workin' the camera. Smooth movements, dynamic shots, great use of lighting! The shot of Rick at 13:05 is so nicely and candidly taken, seriously, well done
Oyster mushrooms roasted in the oven then shredded like String Cheese are a pretty close substitute for meat. I am not a vegetarian, but have eaten plenty of dishes made with these and all have been very good.
I always make Rick’s BA chile colorado recipe at least once a month. It’s so good and feeds my whole family with leftovers. I always added morita chiles to give it some smokiness and more heat and because they’re always available at my local farmers market. Cool to see that he also adds moritas sometimes, too. Can’t wait to try this vegan version! I might try to use jackfruit or something to simulate the pulled pork texture.
Omg munchies' chili Colorado vid was just on my page a couple days ago and I was thinking "how could I make this vegan it looks awesome" and then here comes rick like a sweet heat angel to answer my fat vegan prayers. 🥺💖😂
Oh Rick when you talk about your mom cooking it kills me. I’m exactly the same when I’m cooking a traditional Caribbean dish I skyways think of my mine too❤️❤️🇬🇾
Not gonna lie, but when I first saw the title and the date of the video I thought it was gonna be an April Fool's Day joke. But I should have know that you, Rick, weren't gonna be that cruel because you're an awesome human being. Thank you for this recipe.
This recipe rocks! I recommend making it a day ahead and it will blow your mind. I ended up adding some balsamic glaze for acidity, and a few sun-dried tomatoes and acorn squash that needed using. And I roasted the cauliflower and mushrooms in the oven on baking sheets. The amount of sauce can take a lot of vegetables because some of the sweet potatoe disintegrates into the sauce while the mushrooms and cauliflower stay whole and meaty. Absolutely 5-star awesome.
I will be making this. It looks so beautiful and delicious. Also no fake anything, just good fresh vegetables, gorgeous chilies, spices. What a healthy, antioxidant bonanza.
Finally made this exactly as written and oh my goodness this chili is amazing. I did half plantain half sweet potato and it was sooooo good. Corn tortilla and quinoa soaked it up perfectly.
Oh definitely going to make this in the future. I've been hoping for more veggie-based recipes, the twice-baked sweet potato and sauce recipe from earlier is one of my favorites so I hope to really like this too
I made this a couple of weeks ago with a few adjustments. I can't handle a lot of heat so I left out the morita chiles and used a little more of the other chiles. Also, I used about a 1/2 cup dates instead of raisins just because I had those on hand. The sauce had more of a smoky heat than a spicy heat. The rest of the recipe is the same but I used green plantains and sweet potatoes. I will probably use yellow plantains next time for a little more sweet. Thanks for the recipe, Rick. It's going into my "homemade" recipe book.
1st off...LOVE THE NEW INTRO!😄 2nd this looks amazing 👏😍😋🙌. I will totally be trying this soon, once I procure the chilies I am missing 😃! Thanks so much Rick!
Smell-o-vision!! I could smell those spices when Rick pointed the grinder at the camera...and when the pot came off the stove and the finished chile colorado was plated, AHhhhhhhhhhh! Love that you fixed a dish I can enjoy. Thanks, Rick!!
SO EXCITED FOR THIS VIDEO. I love rick but i'm trying really hard to become a vegan (I'm going month by month and taking out different animal products, i should be 100% vegan by the end of summer) but it's getting harder the less options I have! Plus, rick's videos ALWAYS look so utterly delicious and it kills me that I can't eat so many of themmmm hahaha
Making this for dinner tonight with a pie pumpkin from my garden instead of sweet potato and some chanterelles I foraged instead of criminis! I cannot wait to eat this!!
Thank you so much for taking us non-meat eaters into consideration. I can't wait to make and eat this dish. Question, could the sweet potato and cauliflower be roasted in the oven instead?
Rick, you are one of my favorite chefs in the public eye. I have more respect for you, as a non-vegetarian/non-vegan, chef, than the chefs out there who mock us. YOU clearly love food, and it does not require a hunk of animal flesh in it, for you to love it. I appreciate the love and respect you have for food AND the people who eat it. THANK YOU! 💚
I don't eat meat often but I've wanted to try Rick's Chile Colorado since the recipe first came out and thought I might just have to make an exception for it. This is the perfect solution!! Thank you for veganizing this recipe, it looks even better than the original in my veggie-loving opinion! :)
I love having a vegetarian option for this recipe, but now it just makes me want to make the regular version but with extra cauliflower and mushrooms added in too...
Thanks Rick! Plant based recipes are important to my family. I will be making your dish in the next couple of days. BTW my son Greg turned me on to your cooking.
Tried to make this tonight. I wasn’t able to track down all the ingredients so I had to do some substitutions, I think was a mistake. it was a good way to use a lot of veg I had sitting in the refrigerator and was close to turning 🤢. Threw in Chinese bean sprouts, cauliflower, shiitake mushrooms, and paneer because I had it.
Oh Rick you are living the dream life, nd I love it...And as for this twist on this dish genius genius so delicious yummy to my tummy thank you for the nice version..out her in Beautiful Warm San Francisco California.. stay safe stay healthy
YES! Thank you so much, Rick. I honestly love watching you, and the fact that I can actually make your recipe verbatim because it's already vegan is such a plus. Please do more :D
Rick, you rock! When I saw your ingredients for the sauce, I knew I had found the next recipe that I want to try! The tutorial is great... I should have no trouble adapting this recipe to use pork or beef for my carnivore friends, though for me, I like the vegan option (even though I'm not vegan, I just don't eat a lot of meat). Also, my wife will love the vegan version because she loves anything with sweet potatoes in it 😁
On a regular blender. Take the center out of the lid and cover with a towel when starting up the blender so you’re not scalded by steaming puréed chilies
Hi Rick, I'm a first time watcher and really enjoyed your video and recipe. I am wondering why you didn't simply caramelize your veggies it the oven? Does the oil in the pan bring a lot more flavor or is it so that you can create and capture the fond? Thanks for the recipe.
I’m vegan, and I LOVE watching food related content and I always get excited when there’s a vegan/vegetarian dish that gets featured. I don’t have to “veganize” this recipe because it’s already meat-free 😁 I feel seen lol
SAME!! It's so special!
yessssss, feel u
Tell me about it! My partner is vegan, I'm always on the lookout for things we can enjoy together
I just hit my 1 year of being vegetarian and still struggle with variety at times, so I really appreciate how Rick is explaining so much of the why behind things like his veggie choices and chili choices. Not only does this make me appreciate the dish itself, but it also teaches me how certain ingredients interact with the dish, allowing me to transfer it to my overall cooking knowledge. Thanks Rick and Food52!
Echoing this! I'm not vegetarian but I am trying to learn to incorporate more vegetables and go meatless more often, and knowing the why behind his choices is so so helpful
yessssss, same. i learn so much about how to make veggie food delicious when chefs do stuff like this.
Rick walking around town with his shirt half-unbuttoned because he knows he's got it.
Maybe some roasted cauliflower will bring me some of that confidence. I feel like I can smell this dish through my monitor.
Also, shout out to whoever's workin' the camera. Smooth movements, dynamic shots, great use of lighting!
The shot of Rick at 13:05 is so nicely and candidly taken, seriously, well done
Love Rick; such good explanations for why he does things cooking-wise and as well as wonderful recipes!
plus he's an absolute smoke show
Finally! Something vegan that I can make 😅
Oyster mushrooms roasted in the oven then shredded like String Cheese are a pretty close substitute for meat. I am not a vegetarian, but have eaten plenty of dishes made with these and all have been very good.
I learn so much every episode, I love it. Also - I just wanna live with Rick and Choco.
These videos are fantastic. I'd love to live next door and be able to visit and taste this. I'm dying to try his mole recipe.
Omg love the intro with Rick putting on the fab apron!
Rick's videos are remarkable. He could make literally anything and I'll want it to be the next thing I eat.
Watching Rick deseed chiles and chop vegetables is very zen in it of itself
This looks so good! Really excited to see a vegan recipe.
Can I just say beyond Rick's amazing personality and recipe, the camerawork in this video is perfection!
Thanks so much for watching, Sohni!
yesss veggie recipes!! rick inspired me to add bags of different dried chilies to my last grocery order and now i can't wait to use them!
Props to the camera person for the smooth and dynamic movement while still keeping the food well framed. Gorgeous camera work.
Oh my God, this looks absolutely incredible. I love how thick and glossy the sauce becomes.
I always make Rick’s BA chile colorado recipe at least once a month. It’s so good and feeds my whole family with leftovers. I always added morita chiles to give it some smokiness and more heat and because they’re always available at my local farmers market. Cool to see that he also adds moritas sometimes, too. Can’t wait to try this vegan version! I might try to use jackfruit or something to simulate the pulled pork texture.
¡Muchas gracias por esta receta vegana! Soy vegana y estoy aprendiendo español para mi licenciatura. Me encanta tu canal y gracias por las receta 🙏🏼💛💛
Omg munchies' chili Colorado vid was just on my page a couple days ago and I was thinking "how could I make this vegan it looks awesome" and then here comes rick like a sweet heat angel to answer my fat vegan prayers. 🥺💖😂
Oh Rick when you talk about your mom cooking it kills me. I’m exactly the same when I’m cooking a traditional Caribbean dish I skyways think of my mine too❤️❤️🇬🇾
Not gonna lie, but when I first saw the title and the date of the video I thought it was gonna be an April Fool's Day joke. But I should have know that you, Rick, weren't gonna be that cruel because you're an awesome human being. Thank you for this recipe.
This recipe rocks! I recommend making it a day ahead and it will blow your mind. I ended up adding some balsamic glaze for acidity, and a few sun-dried tomatoes and acorn squash that needed using. And I roasted the cauliflower and mushrooms in the oven on baking sheets. The amount of sauce can take a lot of vegetables because some of the sweet potatoe disintegrates into the sauce while the mushrooms and cauliflower stay whole and meaty. Absolutely 5-star awesome.
Rick, I love seeing the shots of your town, it looks beautiful. Thank you so much for another vegan recipe, it looks amazing!!
These episodes are such a mood booster. Rick’s joy is contagious ☀️💛✨
I will be making this. It looks so beautiful and delicious. Also no fake anything, just good fresh vegetables, gorgeous chilies, spices. What a healthy, antioxidant bonanza.
rick has such a calming vibe!! loved the video so much
Yes, love another vegan recipe from Rick! Everything he makes has such strong flavours and I'm happy I don't have to miss out as a vegetarian.
Thank you for the vegan recipe Rick! Your simple mole and salad from earlier this year are already household favorites here.
I loved the whole vibe with this one. The music, close up cooking shots, and Rick’s energy were all 👌
Thanks so much, Rachel :).
Finally made this exactly as written and oh my goodness this chili is amazing. I did half plantain half sweet potato and it was sooooo good. Corn tortilla and quinoa soaked it up perfectly.
I'm not a vegetarian, and I'm making this dish this weekend. Yes!
I love Rick's vibe and the way he talks about food. Everything he makes looks amazing!
Food52 has legacy BA energy. I love this channel.
Rick, your vegan recipes are magnificent!! (Actually all of them are, but you make me really excited about vegetables)
Oh definitely going to make this in the future. I've been hoping for more veggie-based recipes, the twice-baked sweet potato and sauce recipe from earlier is one of my favorites so I hope to really like this too
I made this a couple of weeks ago with a few adjustments. I can't handle a lot of heat so I left out the morita chiles and used a little more of the other chiles. Also, I used about a 1/2 cup dates instead of raisins just because I had those on hand. The sauce had more of a smoky heat than a spicy heat. The rest of the recipe is the same but I used green plantains and sweet potatoes. I will probably use yellow plantains next time for a little more sweet. Thanks for the recipe, Rick. It's going into my "homemade" recipe book.
1st off...LOVE THE NEW INTRO!😄 2nd this looks amazing 👏😍😋🙌. I will totally be trying this soon, once I procure the chilies I am missing 😃! Thanks so much Rick!
Digging on that blue spoon set! The little one is so cute!
His whole kitchen too!
Smell-o-vision!! I could smell those spices when Rick pointed the grinder at the camera...and when the pot came off the stove and the finished chile colorado was plated, AHhhhhhhhhhh! Love that you fixed a dish I can enjoy. Thanks, Rick!!
Thanks for the vegan version
SO EXCITED FOR THIS VIDEO. I love rick but i'm trying really hard to become a vegan (I'm going month by month and taking out different animal products, i should be 100% vegan by the end of summer) but it's getting harder the less options I have! Plus, rick's videos ALWAYS look so utterly delicious and it kills me that I can't eat so many of themmmm hahaha
I adore Rick and his sweet recipes :)
Making this for dinner tonight with a pie pumpkin from my garden instead of sweet potato and some chanterelles I foraged instead of criminis! I cannot wait to eat this!!
Thanks Rick!!! When my mom prepares chile colorado I only eat the potatoes because I don't like pork. Now I have a vegan recipe I can follow 💕💕💕
thanks rick for wrangling some more veggie recipes for us plant-based fans!
I gotta say I wasn't sure about the vegan version at first, but watching Rick enjoy it that much has convinced me I need to make it
Thank you so much for taking us non-meat eaters into consideration. I can't wait to make and eat this dish. Question, could the sweet potato and cauliflower be roasted in the oven instead?
My mom is fasting for lent so this dish comes at the perfect time!
I’ve been wanting to cook Rick’s chile Colorado for so long, but I’m vegan. I’m so excited for this video! Thank you!!!
Rick, you are one of my favorite chefs in the public eye. I have more respect for you, as a non-vegetarian/non-vegan, chef, than the chefs out there who mock us. YOU clearly love food, and it does not require a hunk of animal flesh in it, for you to love it. I appreciate the love and respect you have for food AND the people who eat it. THANK YOU! 💚
I don't eat meat often but I've wanted to try Rick's Chile Colorado since the recipe first came out and thought I might just have to make an exception for it. This is the perfect solution!! Thank you for veganizing this recipe, it looks even better than the original in my veggie-loving opinion! :)
That chili sauce looked so decadent and beautiful. I need to make this - it looks so delish!
Rick is the best thing 💕
That shot going from the cutting board to the stovetop with chiles was just sublime. Great work cameraperson!
Holy buckets! When you added the sauce to everything....🙏🤯🥰 The finished dish looks so delicious!
I love having a vegetarian option for this recipe, but now it just makes me want to make the regular version but with extra cauliflower and mushrooms added in too...
Great idea!
Thanks for vegan recipes Rick.
rick's dad energy is really off the charts today
Ngl, that apron is badass. Sohla and Brad have some of the best around, but Rick's game on a whole other level. FIRE recipe!
Amazing timing - I was just wondering what to do what the cauliflower and mushrooms in my fridge. This looks perfect; making it tonight!
Let us know how it goes! And tag Rick and #f52community on Instagram if you post pictures. Thanks for watching!
Lucky you!!
Thank you so much Rick for this yummy recipe, My mom is going to LOVE this!
Rick that looks amazing! I've made your pork chili Colorado recipe and can't wait to make this!
Thank you SO MUCH for doing it vegan 💘💘💘💘💘 gracias Rick 🌈
Thanks a lot for providing a vegan/vegetarian recipe!
Your camera person is amazing. Great shots. Editing is good too, very professional. When is your cookbook coming out?
Thanks Rick! Plant based recipes are important to my family. I will be making your dish in the next couple of days. BTW my son Greg turned me on to your cooking.
The recipe looks great but the best take away for me is the trivet idea!
Wish I was there to smell and TASTE- looks amazing Rick. 👍👍
Tried to make this tonight. I wasn’t able to track down all the ingredients so I had to do some substitutions, I think was a mistake. it was a good way to use a lot of veg I had sitting in the refrigerator and was close to turning 🤢. Threw in Chinese bean sprouts, cauliflower, shiitake mushrooms, and paneer because I had it.
Never seen Rick before. I like him and the recipe looks great!
Oh Rick you are living the dream life, nd I love it...And as for this twist on this dish genius genius so delicious yummy to my tummy thank you for the nice version..out her in Beautiful Warm San Francisco California.. stay safe stay healthy
YES! Thank you so much, Rick. I honestly love watching you, and the fact that I can actually make your recipe verbatim because it's already vegan is such a plus. Please do more :D
thank you for this excellent recipe, the flavour balance is a work of magic
I loved this!!! Rick is the best ✨
Rick, you rock! When I saw your ingredients for the sauce, I knew I had found the next recipe that I want to try! The tutorial is great... I should have no trouble adapting this recipe to use pork or beef for my carnivore friends, though for me, I like the vegan option (even though I'm not vegan, I just don't eat a lot of meat). Also, my wife will love the vegan version because she loves anything with sweet potatoes in it 😁
Thank you for making a veggie chili colorado! Food52 giving the people what they want 😄
We aim to please! Thanks for watching
I’m here for that sweet heat named Rick! 🔥
I know right, Rick and his open shirt
Yeeesss more Rick content!!
i really enjoyed this video. i am a vegan who is bored with my food. i miss mexican more than anything else. thank you!
Rick drinking his mug of coffee while cooking reminds me of my grandma who drinks a can of beer when making dinner.
On a regular blender. Take the center out of the lid and cover with a towel when starting up the blender so you’re not scalded by steaming puréed chilies
Looks amazing! Thanks for the vegan recipe!
I'm intrigued by the suggestion of including a plantain. Would that also be browned along with the other veg, or any additional prep needed?
Rick is the GOAT
I love Ricky..... Love how he brings different Latin dishes to the table. love love love
This recipe looks so good! I can't wait to try it!
Holy Cow !!! Great video, great recipe ... LOVE the mix of all!
Hi Rick, I'm a first time watcher and really enjoyed your video and recipe. I am wondering why you didn't simply caramelize your veggies it the oven? Does the oil in the pan bring a lot more flavor or is it so that you can create and capture the fond? Thanks for the recipe.
A Rick recipe that I can just make without changing lard to something else!
I appreciate this so much, thank you Rick! This is my favorite Mexican dish and being vegan has made me miss it :(
Thank you thank you thank you for making this recipe vegan! I've been pondering how to transform it since I saw you make it on BA!
I've veganised most of your recipes so for so love the veggie recipes!
Thank you Rick for this recipe. My Abuelita has been wanting to learn how to make coloradito but I don’t eat pork so this recipe is perfect!
Se ve delicioso Rick! Habrá que probarlo!
This looks rad, thank you for the vegan recipe!
I just love your videos! You make sure we create the dish perfectly at home with your guidance ❤️
Woof! Want. This looks so good. Will definitely be making it.
I LOVE THIS MAN
Thanks for this vegan recipe!
Missed you! So glad I found you again!!!