Vegan Chilli



Video taken from the channel: NikkiVegan


Как Приготовить Чили

Video taken from the channel: Mikhail Vegan


ULTIMATE CHILLI ‘CON CARNE’ & GUAC | @avantgardevegan by Gaz Oakley

Video taken from the channel: avantgardevegan


Carnivorous Chili & Vegetarian Chili | Basics with Babish

Video taken from the channel: Binging with Babish


How to Make Veggie Chilli with Jamie Oliver

Video taken from the channel: Tefal


Easy Vegan Chili

Video taken from the channel: Veggie Rose


Best Damn Vegan Chili

Video taken from the channel: Brand New Vegan

Ingredients 1 tablespoon olive oil ½ medium onion, chopped 2 leaf (blank)s bay leaves 1 teaspoon ground cumin 2 tablespoons dried oregano 1 tablespoon salt 2 stalks celery. This vegan chili recipe will last for about 5 days in the fridge when stored in an airtight container. You can also store the chili in the freezer for 2-3 months. To use, let the vegan chili.

How to make Vegan Chili This is a very simple recipe! You start off with sautéeing some onions and garlic with olive oil in a pot until softened. Then you add in some chopped celery and carrots and toss up with the onions. This Vegan Chili is a moderately-spiced, tomato-ey stew loaded with chunks of Celery, Onion, Green Bell Pepper, and Carrot. As for Beans, we’ll use a combination of Red Kidney and Pinto.

Once all of the veggies and spices cook together with the beans, you’ll be left with a chunky and thick Chili – no need to add any animal protein here!2 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 cup diced tomato, or one 15 oz can diced tomatoes, drained.

3 (15 oz) cans beans, drained and rinsed (I used black, pinto and kidney) If you don’t like a ton of beans in your chili. A blend of dried chile peppers. Some spicy, some fruity, and some rich. I’m partial to de Arbol, guajillo, and New Mexico chiles, but I’ll give you some alternatives in the recipe box. You can make this vegan chili as spicy or mild as you like, depending on the chiles chosen.

TVP (Textured Vegetable Protein). That ultra-cheap, super-meaty. Cooked black beans, corn, mushrooms, tomatoes, bell peppers, and onion are combined with chili powder and spices in this quick vegetarianand vegan-friendly chili recipe. This vegetarian chili is till every bit as warm, comforting, and filling as a classic beef chili.

Three types of beans do the heavy lifting in the chili and “beef” it up. To make the best vegan chili ever:Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to a simmer and continue to simmer for 1 hour.

This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew Along with tomatoes and kidney beans, I like to add some soy sauce (for umami depth), cider vinegar (for acidity and brightness) and a shot of hard liquor The volatile alcohol in the liquor helps pull aromas up.

List of related literature:

In Step 2, put in a blender or food processor 1 quartered medium onion, 2 cloves garlic, a ½-inch piece of fresh ginger (or 1 teaspoon ground), 1 tablespoon ground cumin, 1 teaspoon ground coriander, ¼ teaspoon cayenne, 1 teaspoon salt, and 1cup yogurt.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

In the Vegetarian Chili recipe in the Recipe file, which is located within the Culinary Nutrition website at, carrots, garlic, mushrooms, onions and bell and chipotle peppers intermingle with basil, chili powder, cumin and oregano for a substantial and mouthwatering experience.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Ingredients: Tofu (filtered water, organic whole soybeans*, nigari), fresh jalapeño peppers, carrots, cilantro, garlic, soy sauce (water, organic soybeans*, organic wheat*, salt), lime juice, arrowroot powder, sunflower seeds, celery, green onions, distilled vinegar, chili powder, cumin, salt.

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

Add the tofu, curry powder, red pepper flakes, jalapeño pepper, salt, and pepper and stir to coat the vegetables with the oil and spices.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne and cook, stirring often, until vegetables are softened, about 10 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

To create a vegetarian version, we used veggie protein crumbles to mimic the texture of the ground meat and added a mix of bold aromatics—garam masala, chili powder, and coriander— and tomato puree for the perfect balance of depth, warmth, spice, and sweetness.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add in the green chilli paste, onion seeds, chilli, fenugreek, pepper powders and fry for a few more minutes.

“Usha's Pickle Digest: The perfect pickle recipe book” by Usha R Prabakaran
from Usha’s Pickle Digest: The perfect pickle recipe book
by Usha R Prabakaran
Pebble Green Publications, 1998

When oil is hot, add the garlic, shallot, carrots, bell peppers, and cabbage and sauté for 1 minute, then add the chili paste, 2 tablespoons of the soy sauce, the lime juice, green onions, ginger, and cilantro.

“The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High” by Editors of High Times Magazine, Elise McDonough, Sara Remington
from The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High
by Editors of High Times Magazine, Elise McDonough, Sara Remington
Chronicle Books LLC, 2012

Add onions, habaneros, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8 to 10 minutes.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I got bit by a few ticks hunting for mushrooms and now I’m allergic to red meat, like deathly allergic. Thanks for this. It’s on the stove.

  • Man I tried this recipe and it was delicious. Everyone in my home loved it even my niece. I love your food and I’m transiting to vegan.

  • 3 or 4 cups of broth plus the (approximately) 3 cups of water from earlier when you made the spice paste

    I’ll just replace the water with broth

  • Hi there! You mentioned the list of spices are in the comments. I couldn’t find it. Can you please relist them or let me know how to find them? Sorry, new to this:)

  • Made this for supper, thinking I would have leftovers for the week. I served it over baked potatoes and my carnivore boys ate it up. Nobody noticed there was no meat. Thanks, Chuck! This one was a hit in my house!

  • This is what I needed! I am struggling being vegetarian but 2019 I am going to be vegan I hate the meat and dairy industry but I am horrible at find alternative ways to turn my favourite dishes into vegan ones and end up starving myself on salads and fruit lol but finding this channel is like finding gold

  • Михаил, а вы бы не хотели снимать тематические недели?
    допустим, Мексиканская неделя и блюдо как в этом рецепте))
    я думаю, что веганам будет интересно разнообразить свой рацион традиционными блюдами стран мира))

  • been vegan 6 weeks and god damn you ain’t lying!! this is the best god damn chilli i have ever had my whole god damn life!!! yeeeeehaaaaaaa!!! thanks from the UK!!

  • Thank you so much! I’ve recently transitioned over to the Vegan �� life and Homemade Chili is one of my favorite dishes! I’ll definitely be trying your recipe ����

  • Just started vegan 2 week ago after game changer on netflix im a bodybuilder and you have good quick protein receipe. Mine i add more vegan protein but still pretty good thank for your help

  • absolutely fantastic chili! I didn’t put as much chili powder, but added some sriracha to it at the end and wow! thank you for this recipe!

  • Fucking paper towells. In spain everyone uses these towells that you can use for a week or two and then throw away (or wash for later use in cleaning the bathroom. I buy paper towels for specific uses, maybe your Poblano peeling could be a good excuse, or drying off sweating eggplant etc. Reduces paper waste that way.

  • This chilli would cost an actual shit-ton of money to make, especially trying to source those chillies in the UK. You can just buy some minced beef and powdered spices for a fraction of the cost and still get a delicious, meaty chilli. This was hardly “basic.”

  • Приготовил, в половину добавил шоколод, во вторую нет. Мне больше понравилось без шоколода. А так вкусно получилось, со спагетосами заточил… Спасибо за рецепт!��

  • This is cooking on my stove top right now. Dinner request for tonight. Can’t wait to eat it with some cornbread…. Yum! Thanks for another delicious recipe.

  • you know what….I have been vegetarian for about 40 years…..I am going towards Vegan after opening myself to the possibilities you present to me……these recipes of your’s are absolutely fabulous…..!

  • I had a coworker who’s mom was vegan and she said that she started taking Collagen peptides

    And I said ” No kidding, it’s not vegan, it’s animal bone”

  • This looks like the best vegetarian chili on YouTube! Thanks I’m going to try it tomorrow. What is the best non soy vegan granules?

  • To be honest that amount of Chili Powder makes me nervous. Is it extremely spicy? I don’t want to end up with a meal I can’t eat.

  • Those vegan grounds, 5 minutes in the oven and then sprinkled on top (after food is dished up), for added crunch, for when your cooking an “easy, but not quite so easy vegan chilli” ��. P.s. if you add baked beans, that’s haricot beans, tomato sauce and salt, 3 ingredients in 1 tin, if you wanted to make “even easier than easy vegan chilli” ��.

  • The peel of garlic is actually healthy and can easily be incorporated in stews, etc. so you might want to keep it in chili. Also onion skins are healthy and they might also work. Might be worth a try to add nutritional value to the chili.

  • This dish looks so AHHHMAZING ������ can’t wait to try. Your channel has encouraged me to get back to the vegan lifestyle. So excited! Thanks for sharing these recipes with us ��

  • This was SO GOOD! also very easy to make. One thing I would change is adding 1 cup instead of half a cup of water. Also adding oysters crackers took it from a 8 to a 10. Also the sausage substitute is good but not necessary if you’re trying to stay a way from vegan meats, I’ve had it both ways and it was delicious both way, without the sausage this is easily under 10 dollars. I LOVE THIS RECIPE!!

  • This looks delicious! I might make this tomorrow. Do you have any recipes for a vegan corn bread? I think that would pair really well with this dish.

  • Just made this today AMAZING!! Can’t Thank You enough for helping us all stay healthy with old favorites transformed. I think I might eat it again tomorrow with Lentil spaghetti or Rice noodles, definitely a one meal day. Whew it’s so filling and delicious that it checks off a few of those “craving” boxes.

  • Please present a proper list of the ingredients. A simple bullet-point list in the comments should be fine. I’ve never heard of “bulgur” or “masa harina” (can’t find them on Amazon and certainly regular stores would not have them). Can’t wait to try it!

  • Tried this 2 nights ago…REALLY excellent! I added smoked paprika and it helped even more…it came out nice and thick, probably due to the refried beans! So glad I tried it…I didn’t use the bulgur but might try that next time! THANK YOU!

  • Which kind of chili powder do you use in the video? The one I have from supermarket just says chili powder but its more red than the one in the video, doing this recipe I put half than you said and its impossible to eat because its too hot

  • Rose ��!! This looks incredible as always! Chili was something that I really liked before becoming vegan, along with broccoli cheddar soup so yummy ��!!! I need to recreate my own vegan version!! Anyway, love you and your video as always I’m so happy to see the #veggierosefam grow #teamveggierose #myveganplantpoweredhero

  • Chili A hearty stew made with chile peppers and cubed or ground meat, ultimately derived from the Mexican-style chile con carne. There is no such thing as vegetarian chili…

  • I took inspiration from your garlic peeling. I didn’t like using my hand to smash, ouch, so I repurposed my meat tenderizer mallet thing, and gave it a good whack. Worked beautifully. Thank you so much for teaching your technique.

  • This turned out amazing, though I modified it with oil, butter, cilantro, and more salt. And I added a can of El Pato instead of tomato sauce.

  • I’ve been binging….Binging with Babish since discovering your channel a few days ago. I must say this is my favorite episode so far. Very well done. Loved the way you incorporate the sponsorship and of course the cooking is always top notch.

  • if you’re on a rush (e.g. school camp) what’s the quickest time that the chili will be ready by? also is the cooking time just so it thickens? thanks xx

  • Awesome and easy recipe, just wish i wouldve watched this BEFORE i went to the store cuz i dont have the veggie broth or the canned diced tomatoes ����.
    Also, u definitely shop at Aldis dont u?! Haha, i recognize the brand of beans and the pepper cracker cuz i use the same ones from Aldis ��.

  • Low fat and low sodium diet are absolutely detrimental to your health. You need to learn to include good fats in your diet and truth about sodium. Regular salt is bad for our health. However salt found naturally in foods and nutritional sources is good for us. I am going to make this recipe. Thank you. I am also going to include fat in my recipe and salt.

  • I made this chili with vegan cornbread on the side. We loved it! Just made it for the first time.
    But I had to make my own seasoning because I forgot to get a packet from the store lol

  • I’m sorry but chili with nothing else save beef, chili paste, and some onions is in fact not chili but beef soup.
    Thank you for coming to my TED talk

  • I made this tonight. Followed the recipe to the letter. I’m a beef in my chilli guy and for this being a a vegan hippie dish, this is a 8/10 for sure (I was very surprised).. Plenty of texture, plenty of heft, plenty of flavor. You really won’t even notice the bulgar in it, just a bit more texture but does nothing to the flavor. I did’t use the jalepeno’s but just a small squeeze of sriracha on my bowl cause my kid doens’t like spicy. It was VERY good. My thoughts. First, you won’t need the corn flour. It will be thick enough when you add the refried beans. I actually had to add about 3/4 cup more broth to thin it down a bit. Second, use ALL of the chilli powder. No joke. I don’t know if it’s the refried beans or what but this really needs that extra and doesn’t heat it up. Third, top with some fresh chopped onion and a dollop of sour cream. I make a very good from scratch chilli and this one is actually contest worthy. Also note if you don’t have the corn flour, you can take a handful of corn tortilla chips and spend a few minutes with a mortar and pestle and get the same effect. Just grind till it’s a fine powerder. I used the ground tortilla chips as a topping with the onions and it was spot on. Great recipe, easy to make, and very tasty. Yeah food!! P.S. You could add a small can of green chillis to this, or even a half can of corn. Use your imagination. It will take all of what you want to give it. As a matter of fact, because you can add to it without taking anything away from the recipe, i’m chaning my rating to a 9/10. Your tummy will be happy.

  • OMG I’m drooling looking at this and the irony is, I have chilli sitting in my fridge that I made yesterday but it will not taste as amazing as Gaz’s one. Awh well, I’m starving so it will have to suffice.

  • Блюдо должно быть очень вкусным.))) Я представляю уже его вкус. Как приеду, сразу на кухню.) Давно хочу спросить: где взять такой крутой казан?

  • Woooow! I’ve been putting a wee bit of chocolate in my chili for years. I’m so glad you know the trick. It has a molė effect. So good!

  • Off topic…
    Are there any vegan disclosing solutions on the market?? I brush and oil pull after every meal and snacks but recently had a horrid 11cavity dentist appointment! I want to retrain myself on proper brushing but I know food coloring has crushed bugs ��

  • Made this earlier this week. Left out the lentils since I didn’t have any, used McCormick’s chili seasoning packet, and used some homemade vegan sausages. Turned out great!! Thanks for the super easy recipe:)

  • Hey Babish, I tried to make the chili paste for the chili, but the only flavors I’m getting out of it are smoke, is that supposed to happen?

  • Omg Veggie Rose I made this and it tasted just like Wendy’s chilli! My carnivore step dad who eats pigfeet and all types of ham and such tasted it and said ” this is so so delicious! He ate three helpings! Lol thanks so much for this recipe! It is so good and filling…I forget it’s vegan! Lol loving it…new subscriber here!

  • I love the addition of sweet potato and cinnamon to this dish. I just had to give it a try with my own vegan recipe. Thank you it was a success. I never in a million years would have thought of adding sweet potato to humble chili thanks Jamie.

  • I truly did not believe this recipe would be flavorful but OMG was I wrong! Even my meat eating wife LOVED it! VEGGIE ROSE YOU ROCK! This recipe was fast and easy, it was delicious before I let it cook for 2 hours! Thank you so much! Gotta go eat some more chili!����

  • So is chilli is like the equivalent of stew? Except you add chilli? Especially the beef one the vegan one is different it the beef one is exactly like stew

  • I know that was a big pot but with all those Chili’s you put i feel like there wouldn’t have been enough toilet paper pre-Coronavirus in the Western hemisphere to deal with this afterwards.

  • This is my boyfriends favorite and he is not vegan! I bypass the masa and bulger. Instead of jalapeños I added green chili’s (it’s what I had). Best chili ever!

  • Going to a Potluck and a coworker of mine is Vegan. Out of respect for her I’ve decided to make your Vegan Chili Recipe! Can’t wait to try it ��

  • Thank you for the awesome recipe!
    I didn’t have any caned diced tomatoes so I used fresh ones out of the garden and sauteed them with my onions, peppers, and garlic.
    I used a whole can of refried beans.
    And I didn’t have any of the fancy thicker you used, so I used the good old corn starch trick.
    I also used garbanzo beans instead of kidney beans. ��

    It was fabulous! Had it with vegan cornbread muffins.

    Thank you! ��

  • This is so awesome. I’ve made this chili and it’s delicious. Plus, the southern accent chef cooking vegan recipes is just classic.

  • Hey Gaz, I’ve been enjoying your videos and they have inspired me to broaden my vegan cooking horizons.
    Thank you.
    The comment about the wood fired oven however, “If you don’t have one of these at home…”, made me uneasy.
    Guess there may be an element of irony/sarcasm there but even so it could also be taken as priviledged and smug. I appreciate that issues of food and poverty may not belong to a purely cooking skills context but for veganism to become truly mass scale there is still an enormous credibility gap.
    Perhaps you could occasionally put per dish costings in, advise the source of your ingredients, suggest and reassure about cheaper alternatives etc.
    Love your work:)

  • Can we please also add that liberally used ‘Downy Paper Towels’ come at the expense of liberally decimated rainforests.

    What the wasteful and entitled Americans don’t get is that there is NO FREE LUNCH (all pun intended).

  • Your chili made my mouth water, with all those delicious dry chiles and spices. I’m surprised you don’t toast and grind all your own spices, though, since I find that freshly ground spices are much more fragrant and flavorful, and I saw that you did use toasted and ground cumin in your vegetarian chili.

  • В апреле ела такое в одном ресторане. Ооочень вкусно. Долго ломала голову, что это, не могла найти хотела сама приготовить. И тут вуаля)))) спасибо!

  • Thank you this was delicious! Threw in some vegan chorizo tofu crumbles: Yummyyyyy

  • This recipe is fantastic, but you truly only need 1/8 cup chili powder, not 1/4 cup as that’s way too much. I’m from New Orleans, and we love spice, but everything in balance. Highly recommended!

  • Also for the Vegtarian I think some dried shitake could be lovely, as well as finishing it with some simmered tofu like some Korean stews

  • You mentioned tamales in one of your videos. Would love to see your vegan version. I’m Mexican and my mother made the traditional ones with lard and pork but looking for a healthier recipe.

  • У вас нет желания кашлять и чихать, когда вы готовите такие острые блюда, просто мне приходится проветривать помещение, чтобы перец выветрить?

  • YUMMY! So good that my husband woke up and ate leftovers for breakfast! Easy to make, quick and delicious. If meat eaters are in your family, separate out their part and add ground turkey to theirs.

  • I always add peanut butter to my chili and chocolate occasionally and both do make a world of difference. Gaz’s chilli does look spectacular!

  • Always wondered why Jalapeno chilies are renamed to Chipotle chilies when they’re grilled and smoked, and poblano chilies/peppers are renamed Ancho when they’re dried/smoked… We don’t call dried apricots ” snyzigies”.. they’re dried apricots. Smoked salmon is SMOKED SALMON. Why the renaming? Really curious.

  • Made this tonight, it was delicious and my whole family loved it! I couldn’t find bulgar so I subbed kamut wheat and it turned out awesome!! Thank you

  • отличное блюдо! я люблю “бесполезные” перцы чили их можно класть побольше в блюда и салаты. Прям которые по паре-тройке стручков в салат спокойно можно порезать. У них не только остринка, но и особенный аромат и вкус. А у слишком жгучего одна жгучесть получается много не положишь. Иногда бывает, что такой жгучий пару колечек и все.

  • Girl I just found you’re channel and all I can say is wow! You’re dishes are amazing! You have so much “sazon” (flavor) to you’re dishes and i love it! Thanks for sharing you’re recipes with us!

  • I live being vegan because there’s so many opportunities of trying different foods that you try and Unix the taste and texture of actual meat. I have a YouTube channel that follows around reviews of vegan foods and my life

  • Thank you so much for this…saw it months ago but going to finally try it today. I was tempted to use some Beyond Meat ground but decided to buy some bulgar and try it true to your recipe first. A few questions…1. any particular brand of chili powder? 2. you mention using vegetable broth instead of oil do you never use ol in your pan fry/saute recipes? Do you have a video on this? I have been using algae oil in a spray bottle for most of my pan cooking but will try veg broth…so much less calories! 3.Are you using medium or medium high heat throughout the cooking? for the simmer I assume you reduce heat, right? 4. If I were to try mixing in a scotch bonnet hot sauce, should I halve the chili powder amount or reduce it? Not going to try that this batch though…Thanks!, and sorry if I’m repeating previous questions. I’ve been lacto-vegetarian now for 23 years. I’ve always eaten a lot of veggie meats.

  • I’m not a big fan of seitan so your version is probably better; also really couldn’t find whole oyster mushrooms so my trick I learned from The Happy Pear was to use the bits of oyster mushrooms easily available and putting a weight on top to get that meaty texture and caramelization so doubled up on mushrooms; rest of recipe was just like yours and was.. epic so yours I assume was super-epic, not a word but tx in 2020!!!!

  • It looks delicious and I definitely want to try this, but can’t get hold of the King Oyster Mushrooms. What can I replace them with? Or maybe just leave them out?

  • The first chili looked really weird to me because it was basically just meat and sauce. I like lots of veggies in chili, with or without meat:)

  • I need to start by saying that a very large pot is definitely needed. I knew Rose’s pot is a little larger than mine but I literally had to cook the vegan crumble on the side and add it in once I stored it to refrigerate my over size stainless steel bowl. Lol. Needless to say, this chili was INCREDIBLE. My son has been very particular since he decided to go vegan with me but this chili??? He goes back for seconds and thirds. Rose, you really outdid yourself.

  • I tried a vegan chili once in cali and it was absolutely horrendous and left a bad taste in my mouth. However this vegan chili looks great and I’m willing to give this one a chance once it get semi cool again I live in the deep southern part of Georgia and its July and 98F with 98% humidity ill save this recipe and wait until December it should be in the low 40s by then ��.

  • We didnt have bulger or masa but we did use a can of Great Value Organic lentils. It gives you that missing texture/bite you get from ground meat. Fantastic recipe though, it was a hit in my house.

  • Looks amazing! I make a 3 bean chili as well! I add either sweet potato or butternut squash to mine though and the base is a homemade enchilada sauce. I don’t often eat faux meats but if I were I would have probably added veggie ground round. The sausage is such a good idea though. Wouldn’t have thought of using that! Definitely giving it a try!

  • I see our video of chilli is very similar yet a totally different recipe. Thanks for sharing this video I’m glad I stumbled upon it and it is one we’re going to have to try! Is this your own recipe I’d love to know how you came up with it.

  • I was going to show this video to my mom for a chili recipe, but theres no way i can actually do that with your outfit. You’re barely even wearing a shirt, and your belly button ring is in like all the shots. You should think about your outfit being appropriate for all viewers, not just young people.

  • I believe you and it looks delicious but you lost count at 4 or 5? Lol ���� you got a new subscriber at, “we don’t use oil”. Only healthy vegan cooking, or whole food plant based cooking. Thank you ����

  • Looks good, but when I make Chile, I use WAY more spices, garlic, and peppers. This looks like it might be a little bland. But everyone had different tolerances for spice and heat.

  • Попробуйте ещё туда положить чайную ложечку красной сладкой!!! Молотой паприки, это цвет, вкус, пикантность. В закарпатье с красной паприкой готовят все, а то что там самая шикарная кухня знают многие..я применяю ее в любом блюде, ну кроме компота. Лучше по цвету и вкусувенгерская расфасовка

  • it really did just occur to me that the reason I can’t make my own chili paste a la Andrew is because we only shop for groceries every two weeks and we do it like we’re broke.

  • Супер!) Сочетание горького шоколада и перца это классика, но обычно встречала это сочетается в самих шоколадках, либо в напитке “горячий шоколад”) А именно в такое блюдо также едва ли догадалась бы его положить) При этом думаю, что это реально должно быть вкусно, так подсказывает кулинарная интуиция)) Ну и в целом люблю фьюжн) В помидорный соус для спагетти (обжариваются помидоры с томатным соком, специями и вином) я клала сахар) В соусы для салатов с бальзамиком люблю добавлять мед. Но шоколад пока использовала в более традиционных вариантах… И еще Ваши видео очень поднимают настроение и заряжают позитивом!)

  • Только что приготовила. Это просто нереально вкусно, остро, сладко бомба!!
    Правда я заменила красную фасоль на белую, от этого хуже не стало. Очень классно положить такую начинку в питу, вообще огонь будет ����
    Спасибо, Михаил, за рецепт ❤️

  • I’ve just made this for the second time, this time using Textured Vegetable Protein for the “meaty” texture. It’s so delicious! Here’s the most impressive thing it’s one of the only (non-baking/pastry) recipes I’ve ever followed that is perfectly seasoned as written. That’s AMAZING. I’m a confident cook, and I like things well seasoned, so I always add and fiddle until the flavor is where I want it… but, this, I didn’t have to at all. Well done, Chuck!

  • I do a vegan Style shepherd’s pie on the skillet I use mashed potatoes of course not the ones with milk in it I use something called smart ground vegetarian ground beef of course carrots and peas I was wondering if you have an idea and could do it a skillet shepherd’s pie vegan Style and put your own spin on it I would love to learn how to do even a better version

  • Love the video, but considering that it is a “basics” with Babish video, I think it should include ingredients that are more easily accessible to the amateur home cook.

  • I am loving the way you add the product sponsor in the video, I laughed every time you thanked the fact you have bounty paper towels.
    Now I’m going to go buy bounty paper towels.

  • Я живу в Греции, есть в продпже черный шоколад с красным жгучим перцем)) надо попробовать!!!) И это блюда просто кайф, но не летом…жаааарко))) спасибо!!!

  • I tried this yesterday and trusted that it would be good, but I was shocked at how amazing this was!
    I subbed the “steak” for beef flavoured TVP and had it with some tortillas I also made
    Can’t wait to try more of your recipes Gaz! <3 <3 <3

  • I just tried it. Even thow I put a bit too much chocolate in it, and left out the mushrooms cause of lack, tuis is the best chilli I ever had!!! Thanx a lot Gaz! You are an inspitation!��

  • I have almost the same chili recipe! I don’t add the can of pinto beans and I add a pinch of cayenne pepper. Either way you cook it, it is GOOD!! I also cook mine in a Instant Pot, start to finish is about 45 minutes.

  • I had bought like 20 packs of the sausages when they were on markdown at the store long time ago as they have been sitting in my freezer for the longest time… I just couldn’t figure out what to use them with anymore! Once I found this video I could reunite with them and enjoy them again! Thank you (:

  • Super excited! I am transitioning into a vegan lifestyle and one of my fav meals in life is chili so I can’t wait to try this out.

  • You often use ingredients I wouldnt know where to find in the shops Gaz. It would be helpful if you could tell us where to buy things

  • Здравствуйте,Михаил. Ни в коей мере не хочу Вас обидеть, просто заметила чистящее средство на полке Comet, насколько знаю, производитель один из самых неэтичных Procter&Gamble, тестирует продукцию на животных.

  • Is the pumpkin really hard though in the chili? Because you just chopped it up and put it straight into the pan. Having uncooked/raw/hard pumpkin in the chili would be offputting…or does it cook well when you’re pan-cooking it with everything else?

  • I made rice and bean burritos using your chili as the beans, with quacamole. You can pat yourself on the back, they were delicious!!! Thank you. I have subscribed with notifications.

  • This chili was VERY GOOD!! Thanks for sharing kind Sir. I enjoyed the the vid too, it’s straight to the point and super chill as well.✌

  • You are like the Vegan Gordon Ramsay! You passion when cooking is just like his. You are amazing to watch! Keep up the fantastic videos!!