BEST Vegetarian Chili (you won't miss the meat!) 

yes She's back !!!!

Thank you for explaining why I like her channel so much. It’s the perfect ratio of talking & demonstrating. 😁👍🏽✅

Yea

Sweet!🥰 A true LADY!

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?

Cornbread and fritos?

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 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?

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!

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.

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.

I do like to dice! Thanks for watching!

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.

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! :)