Quick Vegetarian Chili (You Won't Miss the Meat) | WEEKNIGHTING

[@MichaelAlthauser]

This "Weeknighting" series was a great idea, and you're always a blast to watch.

[@BrianLagerstrom]

🤙🏻🤙🏻thanks Michael as always for the comment

[@MichaelAlthauser]

@@BrianLagerstrom Heck yeah!

[@aalvarez2914]

I loved it. The extra oomph of the last clip more than made up for the lack of meat too. It didn’t just hit as hard, you nailed it! Now I need this as a new life coping skill tho dammit.

[@pitor1857]

We simply need more recipes for this series.

[@danielmoore6510]

@@pitor1857 Easy Pitor, you know there coming.

[@AndNowIJustSitInSilence]

Nice. Would love to see more vegetarian and plant based recipes.

[@r.m5883]

He’s a chef not an activist

[@anti-ethniccleansing465]

Me too!

[@anti-ethniccleansing465]

@@r.m5883 The hell? Why did you say something as ridiculous is that? Do you have any idea how many people and cultures in this world don’t eat meat? They aren’t all “activists.” in fact, very few non-meat eaters are activists. Moreover, forgoing meat is healthier - this vegetarian chili he made is much healthier for him and everyone than a meat-based chili. There’s nothing whatsoever to knock about eating healthier, to live longer. We only get one precious life!

[@r.m5883]

@@anti-ethniccleansing465 not one culture in history has been vegan. That tells you everything you need to know right there

[@anti-ethniccleansing465]

@@r.m5883 That’s not true.

[@Juleru]

Made this on the weekend - delicious! Careful though, this recipe makes a lot, probably enough for 10-12 people (still got leftovers for tomorrow and another 2 portions in the freezer :P)! A couple of changes to make it less spicy: - Use a green bellpepper (about 150g) instead of the pablano - Use just 1tsp chile powder + 2 tsp ground paprika (additional to the smoked paprika powder) - Omit the hot sauce (didn't want to buy any just for this dish) Even with two chipotle peppers there was only a very small amount of heat, definitely suitable for people who don't like food that's too spicy.

[@obamacats2096]

I've made a ton of vegetarian chili recipes and this is by far the best I've had. Anyone who's using chipotle peppers in adobo and cocoa powder... You know they know what they're doing. The additional seasonings at the end really brought everything together. Thank you so much!

[@ethanforrestross2457]

This is perfect. I've made it a goal to eat only vegetarian lunches, and now that I am growing slightly sick of 'chickpea curry,' I was literally thinking: "I should try meatless-chili." Thank you, Brian!

[@r.m5883]

Globalist pawn

[@SipandFeast]

Love everything about this one, Brian!

[@BrianLagerstrom]

🙏🙏🙏thanks dood.

[@stephenstilwell1488]

love your channel. mangia

[@santijmm]

The best tip I've ever gotten for chili is letting it completely cool down and then reheat it. It just brings everything together so much better for some reason, it's incredible.

[@MrJanglooos]

I agree with that for almost all food items. They tend to be much better in taste for some reason after the second warm up.

[@Thedegu]

Always appreciate weeknight vegetarian meals as during the week I am vegetarian! Thanks for this I'll deffo try it out! Love Chilli and love how well it freezes!

[@DarthCyfe6]

If anyone hasnt tried this, I almost always add carrots into my chili now. I love the sweetness, flavor, and texture they bring. Plus any excuse to pile up chili with more vegetables is always a solid move, imo.

[@NicholasSandar]

How long does it take to cook them? Would you add them in the beginning with the poblano? Or later?

[@DarthCyfe6]

@@NicholasSandar Yes, I add them in the beginning so I can also caramelize them as well! Adds an even sweeter flavor, and if you have the dice size, say twice the size of the pepper/onion, they will still have a bit of bite to them! It might take some trial and error to get it the way you want between the flavor, dice size, and texture.

[@janknoblich4129]

I tend to use the holy trinity for chili and Bolognese almost all the time

[@danielmoore6510]

@@NicholasSandar I've read that carrots are the only vegetable that are better for you cooked than raw. Given them ample time to soften. So add them early. Someone correct me if I'm wrong.

[@minhuang8848]

@@danielmoore6510 I can vouch for their taste, in fact, my bolognese-likes are between 50 an 80 % carrots. Turns out they're really, really good in just about everything. It gives the dish a distinct color and some might find it too sweet, depending on the ratio... but yeah, carrots are great and do not mind a bit of cooking.

[@elizzy174]

This was so delicious! I love that your recipes don't use obscure ingredients or methods that are unrealistic for a home cook, but the finished products are really elevated compared to what I would make on my own. You are getting me out of a takeout rut and back into the kitchen with these Weeknighting recipes! I would buy a Weeknighting cookbook for sure.

[@austinator0817]

I'm making this tonight. I can't wait! Update: it was awesome. Highly recommend. As a dietitian this hits on all the levels: delicious, nutritious, and satisfying.

[@-roscoe]

A fellow St. Louisian here. I made this recipe last night following the directions precisely. It had realy great flavor and depth. I will definately make this again and maybe add meat. I wasn't a fan of the corn though, next time I will omit it. Just my preference. Thanks for the recipe Brian. I found your channel by accident and have been enjoying your content.

[@maryanne1367]

Always wash your lentils! They can have little stones in them (I doubt that’s a problem with Bob's) but they are also starchy. Just wash until water is clear, like rice. Lentils can also be quite gassy if not properly rinsed. Love that you added lentils! Never occurred to me…( kinda why I’m here 😊)

[@paulasimson4939]

This looks fantastic. I like subbing in red lentils into anything that calls for ground beef, like spaghetti sauce. Chopping up a bunch of mushrooms and adding them in brings a good meaty texture too.

[@BrianLagerstrom]

My first test had chopped mushrooms and it was pretty good but It didn’t make the cut

[@elyseg.18]

Hands down my favorite cooking channel on KZbin

[@CookwithSammy]

Hi Brian, I use a lot of red lentils but never thought of using it as a thickener for a chili (I love the idea) and using the coco powder is just genius .... thanks for the tips. You were right when you said no one adds seasning in the end like you did but now I will

[@BrianLagerstrom]

Awesome! Thanks Sammy

[@zeynepalkan5121]

I made this and it was so delicious! One of the best recipes I have ever made, the consistency is super good, the taste is so nice and smokey. The lentils were such a good addition. I didn't even notice they were there while eating, they became part of the sauce.Thank you so much!

[@mahirshah7101]

Amazing, I made this today because my mom couldn't cook and I am a beginner chef in a vegetarian family. Turned out really good even though I didn't have some of the ingredients, I had to use substitutes. 100% would recommend

[@cltinturkey]

Tastes great! I second the vote for more vegetarian and plant-based meals. Thanks!

[@gillisjack]

Hey. Thanks so much for this great recipe! I finally made it today and it was fantastic! I am sure that tomorrow it will be even better once everything soaks together overnight. My partner and I try to eat vegetarian a lot, but it does get mundane some weeks. I love the spices. I have never put chipotle or poblano peppers in my Chili but I will from now on! I made some homemade cornbread to go with your perfect chili. I did NOT miss the meat! Cheers, Peace and Blessings!

[@sun33t]

I made this today Brian. It's absolutely delicious 😋. Thanks so much!

[@GlenESton]

I’d love to see more vegetarian or even vegan recipes. Love this channel!

[@cipriantothazan294]

Thank you for sharing this version. I personally use dark chocolate instead of cocoa to give some velvetiness and I always use cinnamon, I really recommend it.

[@tiinaveer5298]

I'll also add some strong brewed coffee if I have any left over from the morning. This next one sounds crazy, but during peach season, adding some finely minced ripe peach instead of sugar is truly delicious in chili. Learned this trick from a chef a long time ago and it's really good. I'm not makingchili that often during summer... I guess canned peach would work too.

[@svenleeuwen]

Bri! This is another banger! Absolutely delicious!

[@theetahn3470]

I did this chili on friday, a pre-Halloween celebration. It was much appriciated among the company and I have plenty over. I even baked my own bread during the day so had fresh bread to serve with this dish. Great recepie :) Thank you!

[@dinoxsawrr]

Thank you for making this for all the vegetarians out there 🥺❤️

[@MartiniBoy1987]

Made this for a work potluck today and everyone has said it’s great! Nice to offer something up that’s tasty and everyone can enjoy! First time making one your recipes and won’t be the last! Thank you!

[@adventure_hannah3841]

Made this because meat is expensive, I work long hours, and this is meal-prep and fridge-container friendly. Abso-fricko-lutely epic. This recipe lasted me lunch and dinner for a week, and then just lunch for two weeks. It's so good I don't mind eating it on repeat. Thank you!

[@Avius_River]

Absolutely brilliant recipe. The cacao brings depth, and the apple cider brings sharp- and sweetness. If you dont have the habanero for the base, I found that sun-dried tomato is a decent alternative. Use some of the oil as well and youre set!

[@errdale]

Love the heat, added some Thai chili peppers that I had on hand which worked well with the recipe! Yields just enough to feed a volunteer fire company 😋

[@ilskootli]

Glad to see another vegetarian recipe showing up on here! I'm not strictly vegetarian, but my fiancée is, so Im basically vegetarian because (a) I don't care either way, and (b) it's way easier for me to only cook one thing for dinner. Keep 'em coming! Thanks, Brian!

[@williamreinhard]

Really excited to try this, I've never been too impressed with veggie chili. This might be just what I need to get through what is hopefully the last cold, rainy week of the spring before it starts getting warm again.

[@ElPedro212]

Right on cue! My mother-in-law made this Mexican pan bread thing over the weekend that was awesome, and after that I wanted to make chili... Thank you!

[@karenfox1671]

Lentils were a great addition to this recipe, they create a different texture replacing the beef. It was spicy and salty and a little sweet and, a squeeze of lime juice finished it off with a really nice kick of tang. Thanks again Brian!

[@demijones7537]

Made this chili last night, and OMG it was delicious. I loved it, I will be making this from now on 🤤🤤🤤🤤

[@howardtrebach3557]

Made this just now. Fantastic. Thank you. I left out the oil, so didn’t sauté anything. Put all the tomatoes and broth and chipotle in the pot and zapped with the hand blender until smooth. Then added aromatics, spices etc according to the recipe. One of the best chilis I’ve ever made, meat or not.

[@ctchick05]

Made this today, cuz I had to cook for a family where someone had surgery today, sooooooo..totally burned the lentils ( I used green which took forever), made brown rice in the IP to make it go further (added butter and thyme for presentation), and alas almost 45min later the lentils weren't tasty, sooooo.... I proceeded with the beans, corn and sauce seasonings, sauteed, for a few extra minutes, and SOMEHOW it's delicious!! no lie! I just finished eating a bowl and can't believe how it came together at the last minute. Needless to say, THANKS!

[@Vickyk00778]

You were right, I didn't miss the meat or even want cornbread/bread with this (I did doubt you brieflu). This was an immensely satisfying meal-- way better than any vegetarian chili I've ever tried at restaurant or made before! It somehow is rich without being heavy. Love this series! I made it out of desperation and it was awesome/didn't take that much time, brainspace or dishes! Now I have lunches for the week!

[@surajdey1751]

For someone who don’t eat beef but really into chills… This is a boon, definitely trying this weekend. I am stoked. 🙂🙃

[@timmarkowicz779]

Weeknighting videos are the most helpful for me.

[@TheDarrenH30]

I made this last night and really enjoyed it. Thank you Brian. The lentils gave a surprising feel and texture to the chili. Great idea that I’ll use in other recipes too. Keep up the good work.

[@wheresnika]

I've been doing my vegetarian chili this way *except* the bean juice and cocoa powder so I'm excited to try this out and see/taste the difference :)

[@jacobsvoboda368]

I'm wondering about substituting beetroot powder for the chocolate. Something with body but not the sweetness.

[@Ceen328]

Instead of coco powder you could also use a few pieces of dark chocolate. That is my go to, along with a small expresso. Also a can of beer give alot of 'body' to the chili, without tasting like beer soup. :-) Lager or stout work well. Or even a mexican beer. Sound kinda weird, but it taste really good.

[@AndDiracisHisProphet]

@@jacobsvoboda368 cocoa powder is not sweet? oO

[@ritualchaos7182]

Puy/green lentils along with red are good to add too!!! Meaty!!!

[@b.a.erlebacher1139]

I've been making a tomato pasta sauce with red lentils. The lentils add a nice texture and fuller taste, as well as being a good source of protein and B vitamins.

[@jakemorris8820]

My wife and I have been watching your channel for quite some time. First time making one of your dishes. We loved it!

[@marlene-rr2ih]

This is the best channel for the best recipes and the best written instructions. Also the best speed, and best entertainment. Recently found this channel and was able to cancel almost all of the tedious other ones. Thanks - for being so darn smart!

[@pierschipperfield6843]

I made this yesterday along with my standard beef chilli. It was a hit with our semi-veggie friends and I think I actually preferred it to the meat one.

[@HannesNitzsche]

Just made this and have to say this is a fantastic veggie Chili. Highly recommend! I added a good handful of fresh jalapeños and man, this is a ripper!

[@alicewhite8339]

Big up the veggie meals Bri we love a veggie weeknight meal 🤟 looks delicious can't wait to try it 🌱💚

[@johnballmore5484]

Yes. All my prayers have been heard 🙏 Thank you Brian

[@annabee7975]

Wow..... I'm absolutely loving this.... I'm shook over the red lentils..... Ive gotta try this .... omg.....it looks delish..... ❤️❤️❤️❤️❤️

[@curtisbailey78]

I've been stockpiling quite a few of your videos in a "Recipes" playlist I made, but this is the first one I've had a chance to make so far and the flavor is fantastic. I'm looking forward to trying out some of the other videos I've saved.

[@jasonhiga5902]

Love this video, really makes me wanna try this! Like your style of speaking; you come across as interesting to listen and ‘real-sounding’, unlike so many other YT videos….which have bored-sounding, monotone person.

[@rwhite778]

Looks AMAZING! Can't wait to try this one. Thanks for doing a veggie recipe!

[@JampamJoejoe]

Yes! I love an extra veggie recipe! Thanks Bri, will make that some day :)

[@lindah5910]

I see you used Biano di Napoli tomatoes. I ordered Pizzeria Bianco Rosa pizzas via a big online food purveyor and those arrived last Friday. OMG! The best pizza I have ever had - hands down. I am not new to good quality pizza but this is nothing short of amazing! Thanks for sharing the tricks to veggie chili and all of your other wonder-filled tips, Mr. Lagerstom!

[@luckybarrel7829]

OMG Thank you! I was waiting for you to post a dark side recipe. I knew my prayers would be answered one day. Finally!

[@sinivalas754]

Late to the vid but a chef's tip I picked up when using tinned tomatoes and stock, is empty the tomatoes first then pour the stock into the empty tin to rinse out the remaining toms that inevitably get left behind.

[@beccaslape6299]

Just made this today! Nothing like brisk 95 degree day to make you crave steaming-hot chili. But this recipe is AWESOME. So satisfying and flavorful-we loved it! 👏👏👏 Brian

[@beccaslape6299]

Also made the poblano/cheddar cornbread to go with it. Fantastic combo.

[@simontemplar3359]

This recipe is amazing. I make this regularly. In fact I have some beans finishing in the pressure cooker now. I avoid cans (ecological reasons not culinary ones per se). Thanks for sharing your knowledge! Nothing tops the Detroit pizza though. That ish is delish.

[@shirischwartz4718]

Finallyyyy ! i've been craving chilli for forever now so i have to try it ! Thank you !

[@K_D.WaterLaw]

Keeping the bean juice as a thickener is genius. I might use that somewhere else too.

[@number1angel66]

I can't wait to try this recipe! Thank you for sharing your talent with the world! Blessings to all in love and light! 🙏🏼💜🙏🏼💙🙏🏼🧡🙏🏼💛🙏🏼💚🙏🏼

[@melissar1475]

I’ve been making a “white” chili with no tomato but with chicken, green chili, corn and cannelinis (with the bean water) for years that, while good, still doesn’t quite hit perfectly. I’d love to see how you’d tackle it in your series of chilis.

[@MichaelJohnson-vi6eh]

I would appreciate that. Poultry does not have the same kind of protein structure as beans or red meat and sometimes does not stand up to long cooking.

[@highlander2000]

Vegetarian here, big ups for the recipe & demonstration!! PS looking amazing in this video, good sir! Hair especially on point

[@evan9536]

Trying to incorporate more vegetarian meals into my diet. This couldn't have come at a better time!

[@tiinaveer5298]

Pro-tip re Chipotle in Adobo! Whenever I buy these little cans, I rarely need or use the rest of the chilis and sauce right away and hate to waste them. So I put the remainder in my mini food processor and puree. Then put in a little tupperware container in the freezer. Small amounts can simply be scraped off with a spoon, or in the case of this chili, because Brian always gives weights, I just cut out a 40g chunk from my frozen Chipotle puree, and done. (No mini food processor? NP. Finely minced would be fine, or use the OG food processor... mortar and pestle.

[@benronen83]

BRIAN....I noticed you like to use DiNapoli tomatoes a lot. I suggest Cento. DiNapoli had citric acid and added tomato juice. Cento just has tomatoes, sea salt, and basil only

[@karishmamomaya4890]

I tried this recipe! It's so perfect...I even added some marinated roasted paneer and served as a dip with naan bites...super hit at my party...and then main course was your deep dish pizza with a veggie twist...you are simply amazing 👏 😊

[@johnj6087]

I like your style Bri. Keeping things simple but maintaining a high standard :)

[@richardnorth1881]

If you don't have lentils you can use quinoa instead. I tried it and the recipe came together nicely.

[@AP-lw4rw]

I love it! So complex and looks flavorful.

[@MrsSheffield]

Tip - you can ground the red lentils into a powder as well to add as a thickener (plus it’ll cook faster)

[@emilyalbertson1602]

Love this! I would love to see a video of how you grocery shop/pantry staples you keep on hand to cook on the fly! :)

[@wanda01141]

Great this solidified what I always thought about for vegetarian chili is to just go ahead and add some of the canned kidney bean juice along with the beans to make it thicker. I've always thought that that makes sense but everybody recommend not to do it but I'm definitely going to do it now.

[@erisisthename]

This looks so good! I’m on the road to vegetarianism and it is no easy road. This looks like a good one to have in my arsenal. Thanks, Brian!

[@cherylvanscoyoc7744]

Made this today. It's awesome! I switched out the corn for sweet potato, otherwise followed recipe to the letter. My new favorite chili recipe.

[@DanaSellsLA]

I love your “chili dance” at the end! Vegetarian approved!

[@dominicjohnson5350]

It's like you read my google searches 😅 Can't wait to try this, thanks!

[@michaellacy8510]

The cocoa is a game changer in any chili. Good call!

[@MorallyAmbigousEnby]

Great video as always, cant wait to try this out! Also, if you want to avoid using the bean liquid (I know it can cause indigestion for some people) agar-agar powder can replicate the thickening power you usually get from gelatin in a meat chili, and its good at replicating that gelatin mouthfeel that's hard to replicate with starch.

[@tiffanythompson5072]

Looks so yummy, I can't wait to try it. It's the dance at the end for me lol.. Love it.

[@thomassmith6344]

Hello Tiffany

[@russelljazzbeck]

Soy sauce, mushroom powder, a habanero or two, and fresh ground spices (I use a coffee grinder) all enhance this dish.

[@Algardraug]

I love the culture differences. I have no idea what poblano chilis are and getting my hands on chipotles in sauce is not super easy, but you explain what red lentils is and that is super common here, no one would have to have it explained :D

[@londonfroglatte]

Thanks for another killer recipe! While I watch a lot of home-cooking youtubers, you’re the only one who’s recipes I make regularly. Made this tonight with a side of cornbread and it did not disappoint. I was a bit hesitant about the cocoa but I can confirm it does not taste chocolatey! I probably should’ve halved this recipe for my household of 2. I see a lot of leftover chili lunches in my future…

[@GDAviad]

This is the first time I tried one of your recipes and it was awesome! It actually made me feel like I’m in love with the world 😘🌎 thank you very much! 🙏🏽

[@FNFcharter]

Another W! Was wondering what to make for dinner last night, saw this post and knew I had my answer. My kids were wondering "where's the meat, dad?!" but my vegetarian wife really appreciated this. Excellent flavor and has that "chili" consistency that I love.

[@BrianLagerstrom]

Glad it worked out for you!

[@brytankeeper]

That's the best veggie chili I've ever seen....

[@JoeKenneally]

This looks really excellent - tough to get that thickness when I make veggie chilis - super stoked to try this. Huge shout for showing how you'd go about making a veggie stock sometime!

[@ceeeceee8753]

I’ve been taking this chili to lunch everyday at work. You’re right - you won’t miss the meat!

[@danapassero2232]

This sounds good for tonight. Instead of lentils I used veggy made choriso. YUMMMMM

[@NoLittleFoot]

Excited to try this. Do you think Cocoa would be good in a meat chili recipe?

[@heavyq]

I am 100% a "meat in my chili" person. But, this legitimately made my mouth water. I might need to give this one a try because I know I could use a few more veggies in my life. Plus lentils are like a naturally-occuring meat substitute, so this might even fool me in to thinking there is meat.

[@amberx776]

Oh my. Made this over the weekend. OUTSTANDING.

[@theovertyrant2620]

This was an absolute banger. Would do again and will do again. Thanks for the help with my vegetarian friends.

[@chris-ui2nt]

Adding some sweet potatoes really tastes nice too :) Looks good Bry

[@joogergo1]

I like some carrots in my chili, it can make it quite close to ground meat texture and give a nice sweetness if you grate it on the big holes of a box grater and add them late, just before the beans or you can chop them small and add them a bit earlier

[@jnbyrne]

The cocoa powder and soy sauce are great ideas. I appreciate the direction to bloom those spices at the beginning for anyone who might just dump and go. I don't know if it's age thing but now when I taste cumin that hasn't been bloomed I just ... gack. Thanks for the vegetarian inspo!

[@thomassmith6344]

Hello Joyce

[@fagetaboutit4968]

i have a vegetarian chili i make sometimes cause its easy and filling but i do my beans from dry and use the bean cooking liquid and beer for all my moisture

[@txsetterz]

Love this and it's lentils. But how about a lentil soup recipe sometime? My go-to recipe is kinda bland and I bet you could share a well spiced version. Thanks.

[@lexu8238]

Love the weeknighting series man. I really appreciate how much work goes into your videos. I've been cooking my way through and the recipes are always great.