Vegetarian Chili Recipes

Hey guys, Justin from Cooking With Coit here. Today, I'm gonna teach you how to make this amazing vegetarian chili. It's hearty, it's healthy, and it's so delicious. You are gonna love it, and let's get started.

So the first thing we're gonna do is chop up all these vegetables.

We've got a red onion. 

we've got bell pepper, carrot, celery, and we've got some garlic. 

So we don't have to be too precious about how we cut these. We just wanna dice 'em up nice and small. You think you know how to cut an onion until somebody films you doing it, and then you completely lose your mind.

So that's exactly what's happening to me right now. There we go, we're gonna dump these into this bowl here. 

Next up, we're gonna chop up the bell pepper. Okay, I like to use this little knife, and I'd like to first cut out the stem. There we go, remove the stem.

Then I take a big knife, cut it right down the middle. Back to the little knife. And I cut this white part out of here, just like that. And I'm gonna take the seeds with it. And then I give it a little tap here, (knife tapping) that kind of helps the other seeds come out.

All right, and now we're just gonna dice it up just like we did the onion. And I am always using the leading edge of my knuckle, as you guys know, to make sure that we are cutting very safely.

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I'm not gonna lose any fingertips today. These bell peppers are gonna go in with the onions. I love the smell of fresh bell pepper.

Ah, now we're gonna chop up the carrots and celery. So I'm just cutting it down the middle. And then I'm going to cut 'em into little half-moon shapes. (knife chopping) We're gonna toss these in with the rest of the veggies. All right, we're on to the celery.

Toss 'em in the bowl. What I love about this vegetarian chili is that it is really like a front-loaded recipe. All the work is in the chopping. Then once you put it into the Dutch oven, the rest is really easy. The next thing we're gonna do is mince up the garlic.

All right, so we are not gonna throw this garlic in with the rest of the veggies because we are gonna saute this first. And then the garlic comes second so the garlic doesn't burn. Now we're gonna toss all of our fresh-cut veggies into this Dutch oven.

First though, we're gonna add a little bit of olive oil. Let's add the veggies.

Look it, these colors are so beautiful. I love how this looks already. Now we're gonna add just about a 1/4 teaspoon of salt. It's really just a pinch. And what the salt does is it helps coax out all of the great flavor of the vegetables.

We're gonna let these veggie saute for just about five to 10 minutes just until they're a little bit translucent. 

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Now it's time for our garlic. Now, we purposefully didn't add the garlic until this step. We wouldn't wanna do it too early 'cause we don't want the garlic to burn. All right, we're gonna let that saute for about 30 seconds just to let the garlic become fragrant.

Now it is time for the spices, and this is the hero of the hour. This is chili powder. We're gonna do two tablespoons of chili powder. Good god, tablespoon is a lot, here we go. But you gotta have a lot of chili powder in a chili 'cause that's why it's chili.

Next spice on our list is the cumin. We're gonna do two teaspoons of that. There we go, two teaspoons. There's one, done, two teaspoons.

All right, we're gonna do two teaspoons of paprika.

Okay, there's one. Now we're gonna do one teaspoon of oregano. There we go, I love oregano. You wanna let this saute all together to get all of those flavors really working together for about a minute. And we haven't even put the beans in yet and it already smells incredible.

 Look at that deep brown that's developing, beautiful. Next thing we're gonna do is add this giant 28 ounce can of tomatoes. These are diced tomatoes, and stir everything around.

And I kind of just wanna do that so that the spices aren't gonna start to burn while I do the next step, which is going to be washing the beans. So follow me to the left here.

We've got two cans of black beans. We've got one can of pinto beans. And we're just gonna put 'em in the strainer here. So one little trick to get the last bit out, throw a little water in there, swirl it around, and dump it in there. There we go, we're gonna wash 'em anyway, so it doesn't matter.

Let's do another can of black beans. Now, one can of pinto beans. There we go, we're just gonna give these a little rinse.

There we go, a little plate. And then we're gonna dump the beans into our Dutch oven.

Let me give this a little stir. And then we're gonna add our veggie broth. We're doing two cups of veggie broth. All right, almost there, perfect, there we go. Okay, give it a little mix.

Looking really, really good. Last step of course, the bay leaf.

These guys have so much flavor, ya gotta toss it in. All right, so we're gonna turn the heat up on this guy. We wanna get it to a nice rolling boil.

And then after it's at a boil, we're gonna turn the heat down and get it to a nice gentle simmer. Cover it and let it sit for 30 minutes while all the flavors cook together. It's gonna be awesome, I can't wait to try it. So we've just taken the chili off the heat. Let's see how it looks, here we go.

Woo, oh my gosh, look at this. Now we need to get this bay leaf outta here. We don't want to eat the bay leaf. That's not gonna taste good. So let me just fish it out without burning my hand.

Okay. here, taking it out, gone. Now, next thing we're gonna do is we're gonna take two cups of this veggie chili, we're gonna put it in this blender, and we're gonna pulse it a little bit. And the point of doing that is because we wanna make a nice kind of chunky chili that doesn't look very soupy. If you don't do that, it looks kinda soupy now.

So two cups, here we go. Scoop it out. Don't forget the top or else we'd make a big mess. Here we go. (blender pulsing) Let's just do a couple pulses.

Again, we wanna leave it a little chunky, but just smooth it out and just a little bit. There we go, okay, let's see, let's see, let's see. Let's see how we did. Yes, that's perfect, okay.

Now, take a look at that.

That is the texture we are looking for. So now we're gonna take what's blended in here, we're gonna add it back to our pot. We're gonna mix these two blended chilies, and then the whole chili together. Now, I love a chunky chili. I never want this like smoothie, soupy stuff.

So this is the perfect texture to me. All right, so we've got two things left. We're gonna add the cilantro. So I'm just gonna tear some of these leaves up.

Let's just rough chop the cilantro a little bit.

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(knife chopping) We're also gonna add the juice of one lime. Oh, good trick. We want the lime to release all the juices really easily 'cause I'm gonna hand-squeeze it in. So I'm just gonna roll it out a little bit, just like this. Okay, there we go, much squishier now.

All right, so I'm taking roughly two tablespoons of the cilantro. I'm gonna save a little bit for my additional garnish that I'm gonna put in the bowl. Here's our lime, give it a squeeze. Good thing we rolled it, super easy to squeeze now. All right, so all this needs is really like a 1/2 a teaspoon of salt.

There we go, maybe a little bit more, just a pinch. Okay, it's ready for plating. All right, I can't wait to get into this. Here we go. Okay, we're gonna add just a little bit more cilantro right on the top here for the garnish.

And last but not least, the most important thing with chili, you gotta have your sour cream. We're gonna do one dollop, a healthy dollop, because, I mean, sour cream is so good. One healthy dollop right on the side. (bell dinging) Maybe a little more. (bell dinging) A little more, a little more, a little more.

So this is my chili technique. I am going to swirl just a little bit of the sour cream amongst the rest of the chili. Look at that color. And here we go.

Mm, you can see what's happening on my face. This vegetarian chili is hardy, and it's healthy, and it is perfect. You are gonna love this recipe. I hope you give it a try. If you enjoyed this recipe and you wanna see more, hit that like button and subscribe, and I'll see you next time.

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Video entitled : Vegetarian Chili

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The Best Homemade Veggie Burger Recipe- Better Than Store-bought

We’re Adam and Joanne from inspiredtaste.net and welcome to our kitchen. We are making our veggie burgers. These are packed with good for you ingredients. When we were coming up with the recipe, we really wanted to pack in as many veggies as we could.

We didn’t want them just to be a bean burger, we wanted to actually have vegetables in there. So we use beans as a base, but we add mushrooms and carrots and onions and broccoli and spinach and herbs and garlic. 

There’s so many good things. And it comes together in a really well formed patty that is just so good. Look at that burger. Oh, it looks so good. So many veggies. Let’s go make it. 

First things first, we add brown rice to our burger mixture. You can use any kind of rice or swap it for other grains.

Look for our tips on how we cook perfect brown rice in the recipe on Inspired Taste.

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Mushrooms add lots of flavor to the burger patties. Use a damp paper towel to brush any dirt off of them. When they are clean, roughly chop them into 1/2-inch pieces. In addition to the mushrooms we need carrot, broccoli and onion.

Chop these into small pieces, just like the mushrooms. For flavor, we need two garlic cloves — just smash and peel them. They are going into a food processor, so you don’t need to mince them. 

Throw the vegetables and garlic into the bowl of a food processor. Add some olive oil, spices — we love smoked paprika and chili powder.

Then season with salt and ground pepper. Close the lid and process until coarsely ground. Now for the best flavor and texture, we want to roast them. 

Spread the ground vegetables onto a baking sheet.

Spread them with a spatula until a very thin layer of vegetables covers the majority of the baking sheet.

Roast for 15 minutes. While the veggies roast, get the beans ready. Just add them to a baking sheet. Once the veggies have been in the oven for 15 minutes, you can slide the beans into the oven alongside them. By baking the beans, they dry out, which helps to prevent mushy burgers later on.

While we have the oven open, give the veggies a stir then pat them back down and bake for another 15 minutes. While the beans and veggies finish baking, we can get the rest of the ingredients ready. Rinse your food processor then add walnuts, spinach leaves and your favorite fresh herbs to the bowl. Process until everything is chopped into crumbs. Once the veggies and beans have baked and cooled slightly, add them to the walnuts and spinach and pulse a few times to incorporate them.

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Now add breadcrumbs, eggs and tomato paste. Pulse until everything is just combined. You want to keep some texture, don’t pulse until a smooth mixture. Scrape the mixture into a bowl and fold in the rice. 

By the way, if you don’t eat eggs, don’t worry!

We have shared tips for removing them in the notes section of our recipe on Inspired Taste.

This mixture makes 8 burgers, just shape them into 1/2-inch thick patties. To cook them, heat some oil in a skillet and cook over medium-low heat until firm and browned on both sides. And there you go. Our meatless veggie-packed burgers that hold up when cooking, fit nicely on a burger bun and don’t smoosh out the sides when you take a bite.

Most importantly, though, they are delicious. Enjoy! Thanks for watching. If you love this video we have lots more. Make sure you subscribe to our YouTube channel and say hi on Facebook, Twitter or Instagram.

Tags:

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