Recipe: Brian’s Super Tasty Vegan Chili (Plant-Based, Oil-Free)
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Thanks for doing this demo, I probably have too much of the onion and pepper stuff also added Jalapeno so mine will be upped a little spice wise. Its all trial and error ,, right.
Glad I found this,, just starting the plant based and looking for ideas. I want the chili but also want to load some on a baked potato.
Tiny spoon fan here!! 🤚
You two are so adorable!
Just watching this video for the first time. I need that veggie dicer that you have!!! Where did you get that? This is a very big recipe! This just might last me for 2 weeks!
Looks delicious! Will definitely try that out 👍
Looks hearty and delicious!! Thank you 😊👍👏
I am so happy with this chili recipe!! Thanks for sharing!
Wow too many carbs for me! But looks good!
Awesome recipe thank you so much for sharing ( I am back again)love BOTH of your personality and your recipes
I have all the ingredients ready to make tomorrow. My hubby finally said “ If you make it I’ll eat it” YES! So I have fruit and greens prepped and this recipe for tomorrow . I’ve made it before and it rocks!!! May God continue to move you to help others.🌺
Yum it’s simmering! Smells great!
Looks delicious
Reminds me of what my mother used to say to me. “Do you want a small spoon or one to fit your mouth.” Hahaha
Props on the red lentils 👍
Soaking them helps too, but the red lentils in a Bolognese is what makes it imo just because of what it adds to the texture, as well as here.
Adding another variety of legume is always a plus too!
BTW, what happened to the oat groats?
Love this. Hey! I want to be part of "you guys"!
I'm a new subscriber love plant based cooking! I been doing vegan vegetarian since 2018
I know I am very late to the party but I just tried out this chili recipe this week. It is really tasty! Maybe it is the dehydrated mushrooms or the cinnamon or just the right combination of everything – SO satisfying. Nice and thick without being too mushy. I did cut the recipe in half because it is just me who is WFPB in our household. I did not have pinto beans handy so I upped the amount of red lentils to make up for that. I gave a container to my chef son and froze two more. Kudos on a great offering!!
What brand is that green cutting gadget you cut the onions with???
I made this yesterday. It makes a lot but it's SO good I'm happy with that!
I added a 1/2 teaspoon apple cider vinegar and a half teaspoon of cocoa powder to a half recipe and I liked the flavor more.
Made your chili — with some modifications. Couldn't help it, I'm a Texan! I made a half recipe (not much room in our freezer). For anyone who wants it more a Texan-style version of Brian's Best Chili, esp. since my housemate (who pulls no punches) complimented it over and over and INSISTED I not change a thing because it was so good, I figured I may as well share the modifications I made. (My housemate is from Louisiana by the way.) HERE IT IS: Using Brian's recipe here, these are the omissions and additions for what turned out to be a pretty full 4 qt. amount (maybe a little more) — Ixnay on the corn. Love corn, just not in Texan chili. Doubled the amount of the tomato paste (using a full 6-oz. can); used 3 cans of black beans (because that was all I had; any combo would do) rather than 4; added approx. 12 oz. of crumbly firm tofu (my first homemade, made imperfectly but tasted just like tofu, haha), broken into little pieces. Note: at first that is very un-chili looking, all the little white pieces of tofu, but as the dish cooks they totally take on the chili color and end up looking visually like ground beef. Used a couple ounces more of the red lentils (which if yours are really old like mine were I recommend cooking separately before adding coz after 2 hours they STILL were not soft and creamy, but they worked out); in addition to the freshly chopped onion and garlic, added a TBL onion powder and about 2 tsp. granulated garlic; added an additional TBL of "Simply Organic" chili powder (which is a blend of spices); added about 1-2 TBL of chipotle powder; about 1 TBL smoked paprika; added an accidentally large "dash" of liquid smoke, and about 1/4 c. or more of Worcestershire Sauce and about 3 TBL or more blackstrap molasses, about 3 TBL of my homemade barbecue sauce; used red bell pepper (no green, which I cannot digest well because it is unripe). Last but not least, sauteed in water 1 finely minced serrano pepper, seeds, membrane and all but the stem plus 2 roasted dry abole peppers (NOTE: both serrano and abole are HOT HOT HOT, but this amount was fine for a 4-qt. chili). IMPORTANT NOTE: if you sautee these peppers, you may want to put on gloves to protect your hands from the hot oils of the peppers, but MORE IMPORTANTLY, DO NOT put your nose over the saute pan to sniff how the peppers are smelling. You may find it very hard to breathe!!!) Once the peppers were cooked a bit, added to the chili and allowed the chili to simmer on a low heat about 2 hours. That was because of the old lentils, but I actually think the chili was improved from the long simmer. Everything else I did just like Brian, including the portobello mushroom powder (not that brand, but the portobello powder I made from mushrooms I had dehydrated). Have been eating it mixed with brown rice, leafy greens (baby spinach and baby kale) and a generous amount of diced raw onions, dribbled with balsamic vinegar. To me, this is a very MILD Texas-style chili with a fairly minor "kick," but since my housemate likes it so much — (hadn't thought she would want to eat it) — I'll follow her wishes and not change anything next time I make it. Thus the notes I took. Can't believe how fast it is disappearing! Thanks, Brian. I was chicken to try a chili all by myself. Had been a LONG time since I had any chili..! Oh, and I just remembered — and it's just kind of a silly thing I did. At the end of it all, I drained a can of ripe olives and dumped all the olives into the chili. Green olives, chopped, would probably have been better.
Fresh mushrooms!!!!!!
Cannelloni beans produce lots of gas!!!
I am assuming you are using the cassia cinnamon (and not the healthy Ceylon cinnamon). Which is okay because cassia cinnamon tastes great, is much less expensive than Ceylon and is safe to eat as long as you don't go over 1 tsp per day per person (in which case it can damage the liver!). Can't wait to try this recipe. Thought my chili powder was coming today but actually it's coming tomorrow. But that's perfect — it will be a new day with renewed energy!
I said " We need moore beans"
Damn. Husband seems highly annoyed by wife.