SIMMER DOWN with this incredible hearty Chili Recipe
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Published 2022-03-13
www.yeungmancooking.com/
LEARN HOW TO MAKE THE BEST VEGAN / VEGETARIAN MEATY CHILI EVER!
LAY HO MA! Whether it's cold or hot outside, whether you're enjoying this as a dip or as an entree, this umami rich chili is sure to stand out! Join me in this episode and learn how to make an easy vegetarian / vegan chili recipe right at home. Let's begin!
Chili Powder Ingredients:
40g dried guajillo chiles
6 dried red Thai chiles
1 dried chipotle grande
1 dried chipotle morita
1 dried shiitake
Chili Ingredients:
350g extra firm tofu
1 tbsp avocado oil
1 1/2 tbsp soy sauce
1 1/2 tbsp dark soy sauce
2 red onions
3 pieces garlic
1 cup dried brown lentils
2 tbsp chili oil ( • Most addictive Red Chili Oil Recipe t... )
1/2 tsp cumin
1 tsp sweet paprika
1/2 tsp cinnamon
1/4 tsp oregano
generous pinch of salt
2 tbsp homemade chili powder
2 tbsp tomato paste
1 cup red wine
1 cup vegetable stock
800ml canned tomato purée
5g cacao paste
1 1/2 tbsp maple syrup
limes to serve
avocado to serve
few sprigs cilantro
tortilla chips to serve
Directions:
1. Heat up a nonstick pan to medium heat. Place in the dried peppers and spread them out. Toast the peppers for a few minutes flipping them occasionally. Then, set them aside
2. Pat dry the extra firm tofu and use a fork to mash into a crumble
3. Heat the nonstick pan back to medium heat. Add 1 tbsp avocado oil followed by the crumbled tofu. Sauté for 4-5min
4. Add both soy sauces and sauté for another 3-4min. Then, set aside
5. When the peppers are cool, remove the stem and seeds. Add the peppers to a spice grinder or high powered blender along with the dried shiitake. Blend on high until powdered. Transfer the chili powder into a jar to enjoy for up to 5-6 months
6. Finely chop the red onions and garlic. Rinse and drain the brown lentils and set aside
7. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for 4-5min
8. Add the garlic and sauté for 1-2min. Add the cumin, sweet paprika, cinnamon, oregano, salt, and a generous tbsp of the freshly made chili powder. Then, sauté for 1-2min
9. Create a well in the middle of the pan and add the tomato paste. Sauté the paste for about a minute. Then, add the red wine and cook for 3-4min
10. Add the brown lentils and crumbled tofu. Give the pot a good stir. Then, add in the vegetable stock and tomato purée
11. Add the cacao paste and maple syrup. Give the pot a good stir and bring to a boil. Then, turn the heat to medium low and cover and cook for 45min to 1hr
12. Plate the chili and serve with fresh lime, avocado slices, freshly chopped cilantro, and tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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All Comments (21)
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I haven’t felt much like eating since my parents passed away. Mostly eat nuts, bread, cheese, and a few vegetables. After seeing these lovely simple recipes I’m starting to feel hungry for some tastier food again. I’ll try to remember to pick one recipe before every time I go shopping, and start taking better care of myself. Thanks for your inspiring videos.
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As a fan of Any kind, of “Chili”… you packed so much flavor into this version, it has me very intrigued! A truly unique take that I can almost smell, from here! Beautiful! Nicely Done!
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This was such a surprise. You've taken vegan chili to the next level! I've never made it like this. Definitely giving it a try! And I can already see that chili powder making its permanent space in the pantry, just like the chili oil.
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Omg when he opened his perfectly organized dry spice cabinets 😂🤯😍
This looks so good, can’t wait to try it out this week 🙏🏼 -
I would love this over rice. Looks delicious and pretty sure, it tastes amazing. I love these meatless recipes even though I'm not vegan. Really nice alternative especially for dinner parties. Everyone's happy!
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Tried this recipe without the special chili powder, wine & chocolate. Good, but just okay. Today, I made it as written, with the special chili powder, wine & chocolate!! What a flavorful difference!! Worth the longer trip to a special grocer for the peppers 🌶!! 💗💗💗
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Update!!
To anybody reading these comments, I’ve only made 2 of his recipes and both were excellent! This one was a bit of work, but it’s incredibly good! I’ve never had a tofu recipe that I found edible, but this one is stellar. Highly recommend making this!! ⭐️
I’m making this now with a couple of substitutions, but it should be very similar. Can’t wait to try it! I’m not a vegetarian, but I’ll try any vegan recipe that sounds intriguing.
My chili oil is macadamia but & I’m adding chipotle peppers in adobo sauce because I had it in the freezer & only had 3 dried chili peppers. Also, a fresh Serrano pepper. I do like it hot 🥵 😋 -
I learned by accident when a roommate put my tofu in the freezer that it gave it a meaty texture for better tasting dishes. I put it on a plate and freeze until solid. Then l thaw it completely and squeeze all the liquid out. I dice or shred it to get the size and texture l want. Firm or extra firm works best.
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As always, I love your no-nonsense cooking tutorials. All your recipes look delicious
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Nice disclaimer at the chart to fend off the chilli officionados. I make a similar vegetarian one. 100% agree on cooking the tofu with the soy sauce at the start, makes a huge difference. I also recommend adding a tablespoon of chocolate powder after the tomatoes to give it a richer colour and a glossy finish.
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I made this chili. It is delicious. I have to travel to Texas where they take chili very seriously. There are a few vegetarians in the group and I was elected to come up with a veggie friendly chili for chili night, the Friday after Thanksgiving. I think this recipe wins! The chips, lime, avocado and cilantro are a nice light note. Thanks Will.
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I have watched this about 5 times back to back. You transformed those ingredients into that delicious-looking hearty chili like a magician! I can't wait to try this!
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I think it is THE best. Glorious photography and real passion.
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being a vegetarian every meal is truly hapiness🥰
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Oh my! My tastebuds are anxiously anticipating this brilliant take on chili. I’m always looking for delicious alternatives to meat and this will do nicely!
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I would have to say this chili looks to be the BEST I've seen in Vegan cooking! Most of them have chickpeas. A MUST-try for Me. Thank you SO much! (:
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May rainbows follow you and give you all you need to love and lookafter yourself. Stay ever Blessed ❤
I also started cooking after ive come across this incredible channel.
Thank you Yeung. -
Incredible recipe! Love all your vegetarian recipes! Please have more these healthy but delicious recipes! Also love so much you put all of the ingredients under the videos👍！
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I never thought I'd find a monotone voice so relaxing
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Very nice looks comforting.
