Recipe: Brian's Super Tasty Vegan Chili (Plant-Based, Oil-Free)

[@KrocksInTheKitchen]

Check out the blog post to get a printable recipe: bit.ly/KrockChili Join us on Instagram: instagram.com/krocksinthekitchen/

[@pattypop52]

i need to get some ingredients, and make this. sounds yummy. Hubby won't like it tho, he doesn't like beans, but i love them. take care & stay safe ❤️❤️❤️

[@Imasaydatshit]

How many calories is in a cup ?

[@Abuelitahere]

Years later and it's still my favorite chilly

[@gianmoreno7029]

So how do you freeze it? What are the best containers and what size of containers are best to use to freeze it and to prevent freezer burn? I was hoping they, or somebody, would show or explain how to do this. I would definitely like to batch cook as it looks like this is the best way to stay loyal to a specific diet. Could someone please explain specifically what containers and what size containers to use? Also, is it safe to take these containers directly from freezer to microwave oven or regular oven and vice versa. I think the containers have to be made of something called borosilicate - I don't think all Pryex containers are made of this and so it's not always safe. This is the last missing piece of information I need to really start taking off on my vegan diet journey. I can't realistically make food everyday - perhaps weekly or bi-weekly, even better would be monthly if I were to buy a large deep freezer.

[@KrocksInTheKitchen]

@@gianmoreno7029 We typically use pyrex glass bowls that are 4 cups per bowl. And we generally only add 3 cups per small bowl. But that is only for the food we know we will eat in the week. We use a big glass bowl for anything long term. We then thaw it when needed and just scoop out what we need. But really any freezer safe container will work. Freezer bags are also great. And we've eaten frozen chili that was several months old and it tasted as great as it did on the day I made it.

[@thebudgetmentor6507]

If you add the spices in before the tomato paste and cook them for a minute or two you can achieve an even MORE robust flavor. Tastes like it has cooked for hours! 😋

[@JS-ue2ku]

Luv ur channel! You guys are adorable. My husband and I were in your shoes, both being very overweight while eating the standard american diet for about 6 decades. I went plant based almost 3 yrs ago due to desperation with health problems, continuing on it for environmental as well as animal welfare reasons. Its truly turned my life around. My husband struggled with the concept of going plant based initially and since we never had children together as we'd wanted, we often started out doing our own thing at meal time because I refused to prepare meals the old way. However, over the years he has seen how much healthier and happier I have become and he has gradually become more open minded about trying my new recipes. He really does not miss having to shop, prepare, cook and clean up for himself anyway. He has almost had me in tears with the positive complements I've gotten from him about my plant based recipes. And I just have to say, this chili recipe is a total winner for both of us. I went ahead and made the double batch, and between the two of us, it was gone in less than a week. Congratulations on your successful weight loss endevours, and for sharing your life and wonderful recipes! Keep the vid's coming.

[@rharper28]

I have now made this chili 4 times... I’m a bit obsessed. It is so good!! Here are the changes I made to it: no mushrooms- couldn’t find the powder or dehydrated ones on first batch so I just never bothered. I add 2 chopped chipotle peppers in adobo sauce. And I use Ancho Chili powder. Thanks so much for sharing the recipe!!

[@cheezheadz3928]

Yes, chipotles are a must in my chili!

[@volition51]

Made the chili today - it is the best! I would serve this to anybody. Took some to babysit at my daughter's tonight, first thing she said was, "Mom, there's pizza and beer." Me: "No, thanks, I brought some chili." Refusing pizza has never happened before. I made about 1/3 recipe, had everything on hand except the dried mushrooms, so used 8 oz fresh. Added some celery with the peppers. Had brown lentils instead of cute orange ones. But that doesn't matter because what makes this is the spices. Brian, you probably know by now: you have something really really special here!!! Thank you!

[@morekindnessnow9231]

Thank you! At 37 years of age (and 3 years vegan), having never embraced cooking or the healthy Whole Foods Plant Based diet, this video inspired me to make your chilli dish! Thank you, it's delicious, and thank you for improving my marriage- my husband was delighted to see me finally cooking. All the best, Maeve in Ireland

[@sunshinydayz1]

You two are fantastic. The work and creativity you put into everything. Thank you! I’ve been making your recipes for about a year. You are helping my husband and I get healthy! I love to cook. I didn’t have mushroom powder but added the roasted mushroom better than bouillon. And added fire roasted salsa in cans instead of diced tomatoes. Incredible!!! Thank you so much for helping us eat Whole Foods!

[@deltaclemmonsjackson9619]

Great idea about the roasted mushroom better than bouillon, which I have. I only have dried shittaki mushrroms on hand and I'm bout sure how good that will be to make mushroom powder in a blender.

[@jadez57]

I'm a Native Texan but guess what? I don't just add cinnamon & nutmeg in my chilli (along with with other spices) buuut, I also add a little dark chocolate powder. It gives it a deeper richness that works super well with chilli powder & cinnamon.

[@jadez57]

👍👍

[@everydaykiva6377]

I just found your channel. I've been super depressed about becoming diabetic on top of being disabled with severe chronic fatigue I've had for 40 years. I'm 57, and I've rebelled like crazy, pretending that I can keep eating eating sugar and drinking diet coke without side effects, but my kidneys hurt, I'm losing mobility, and I itch like crazy, which is a sign of toxins in the body not flushing out properly due to the kidneys' inability to work properly. Damn it, I give up! I want to live as long as I can and be super healthy. I LOVE this life; it's just that food has been one of the things I've loved and been passionate about (fast food, that is - the regular sad american food). I know I"m not unique; I just didn't imagine that you guys would make me feel so very hopeful. Thanks. You're as silly as I am, I'm afraid - we could easily be family! Take care, and congrats on your continued successes! xoxoxo

[@KrocksInTheKitchen]

Hello! It is definitely hard to realize that you have to change something you enjoy so much. Food has always been a huge part of our lives. We didn't realize that we could get enjoyment out of healthy foods! We both still have work to do, but our relationship with food has changed so much. It takes time and dedication, but there is a light at the end of the tunnel. You don't have to give up the joy that comes from food... there is a different kind of joy to be found :) Glad you enjoy our silliness! :D

[@beth8894]

Brian, your Super Tasty Chili is fabulous! I like to tweak recipes frequently, but this is so delicious --it can't be improved upon! Poured over oven-roasted potatoes, some queso on top --heaven!

[@AmandaLovesOldFords]

I love the little differences in your personalities and the banter you have as a couple. I like that you film your videos together, but also enjoy when one person takes control of the voice-over. It was fun hearing Brian's narration, and I love his random facts!

[@KrocksInTheKitchen]

Thank you! I loved Brian's voice over during the cooking segment on this one. He is so natural and relaxed lol.

[@doris3594]

Made this last night and served it over baked potatoes and topped with cashew sour cream. The recipe is a Cincinnati style Chili and would be fabulous over spaghetti squash or a whole wheat pasta. We live in California, and this isn’t the typical chili recipe here, so it was refreshing to taste these spices. Thanks for sharing! This chili is a keeper! Made the roasted chickpeas last week. Thanks for the inspiration to eat well.

[@michellek2858]

My Dad used to say it’s the best I’ve ever made for every meal he cooked! Love your videos!

[@cmj5281]

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.🌺

[@brannonsinclair9074]

I’ve been craving chili for a minute and decided to go with your recipe.. lemme tell you.. SO FREAKING GOOD. I counted about 365 calories per serving (2 cups serving size) and only 1 gram of fat per serving.

[@lindagoldsberry4235]

Just wanted to tell you I made this chili. My husband asked what it was and I said vegan chili, he put some on his pork chop. Asked if I had tried it said not yet why. His answer was it’s pretty good. Then he got a bowl of it and then another bowl, so thought I better get my share in and it’s delish!!!!! Thank you will always make this one. Yes I am plant based but my husband is not and he loved it.

[@KrocksInTheKitchen]

This wins the comment of the day! I love hearing about non-plant based people enjoying my recipes. It truly makes me happy! 😀

[@serangel3601]

Really good idea on the veggie broth with the mushroom powder. Really looks delicious!

[@allakeinig5940]

I have to say. I just made those. It’s so right on with spices. My non vegan mother in law just had a foodgasm. Thank you so much, guys. Love you and love your channel

[@kelleybeld5397]

I want to applaud Brian for his absolutely killer chili recipe! I have been vegan for over 10 years but like many I ate processed vegan food and lots of oil, Miyoko's Vegan Butter was my last showdown, I slathered it on everything, and gained weight and couldn't lose. I started on WFPB no added oil a week ago strictly and have already lost 4 lbs. My palate is changing. My husband is a full on omnivore and because I won't cook with animal products he has lately been into Impossible Burger. He sees me on my health kick and he also has a lot of weight to lose but he hadn't quite thrown in with me yet. I've been making steamed veggies for me and put Miyoko's butter on it for him . Anyway back to the chili story - so I made your chili and told Dennis I could throw some Impossible Burger in it if he wanted - and he said "this is the best chili I've ever had - I like it just like it is!" - so Brian I want to thank you so much! Love you guys and all you do!

[@KrocksInTheKitchen]

Oh wow! Thank you so much! 😀 I am quite proud of my chili recipe. I ate it tonight actually. I love hearing about non WFPB people loving my chili. Tell Dennis i said thank you! If I can convince more guys to give plant based a chance, I will have done my job with this channel. 😀 Congrats on the weight loss as well! That is awesome!!! 😀

[@kelleybeld5397]

Krocks In The Kitchen I'm delighted! So many thanks to you and Jessica - my brother and aunt are onboard too - they both made your chili today too - only change to the recipe Dennis my husband asked for was to add more corn. Love to you guys.

[@jenleeboo]

I made this tonight but I cut it in half and instead of the nutmeg and cinnamon I put a cap of apple cider vinegar and it was sooo tasty!!! 😄

[@imanandk]

It is in my instant pot right now! I modified slightly, adding diced sweet potatoes and soy curls (instead of corn) and subbing Korean Gochujang for the tomato paste. Can’t wait to taste !

[@lorrieknapp6656]

Our favorite! I Live in a 18 wheeler and I cook while the truck is moving from the side of the bunk. We do a 1/2 batch BUT we like the spices at the amounts for the full batch. Thanks for all you do!!

[@DiveIn75]

This is my 4th Brian recipe that I have made, and it’s soooo good! The chili is yummy and very easy to make. Thank you! (Other recipes I have made: Italian spiced tofu- this is AWESOME, “refried beans”, and the stuffed peppers. Alllllll really good). Appreciate these delicious recipes. Batch cooking has been so helpful to keep me on track! Thank you, Jessica and Brian!

[@suzkstein]

Just made this recipe and my husband went wild for it! Only thing I did differently was to throw it all in the crockpot and cooked it overnight. I have to say that in the morning the lentils weren't quite done so I had to cook it several more hours on low. REALLY GREAT FLAVORS.

[@tinyjungle_]

Thanks for the recipe. Will be trying this this week. Having lived this lifestyle for 5 years I appreciate many of the tips you give. My number one rule for folks attempting this diet is to eat enough calories and don't portion control. Whole plant foods are magic!

[@MadlyinLovewithJesus-1953]

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.

[@kimber4804]

I found you over the weekend. I have watched hours of your KZbin videos now. I made the chili!! You guys are my new inspiration. I purchased usable/glass containers for my lunches (I am still working). Packed up my lunch... but seems my lunch bag is a little small. LOL It’s a process. Thanks so much for being so transparent (Jessica), so supportive (Brian), so darn cute and just so full of great info. You guys seem to travel a lot. Once Things settle down, I would love to see y’all do a Krocks Traveling Video. And maybe even a group trip!! Get other WFPB folks involved. 🥰

[@suzee5212]

Jessica, please never stop humming your taste test song. It makes me smile every time. :)

[@deboraht5079]

SuZanna Anna -- me too! I'm smiling. My grandma used to hum as she cooked and putter ed around the kitchen. ♡♡♡

[@suzee5212]

She kept teasing us today with her little dancing and no song but then it finally came

[@KrocksInTheKitchen]

LOL. I saw this comment come through earlier and then watched the next video (which we have already filmed) and there's definitely more humming. haha

[@suzee5212]

YAY!!! Its freakin adorable. You guys always make me smile and feel less alone in my journey. You are the most down to earth people who do food videos on youtube. And I think we are all jealous that you do it together. So many of us have the spouse struggle.

[@michelemcvicker1013]

I’ve been meaning to make this for months and today is the day! Thank you for this amazing recipe

[@eloradanan1837]

Update...made this today in the Crock Pot and it was colorful, bursting with flavor, filling and delicious! I cut the recipe in half, added a can of roasted chili peppers, set on high for two/low for the next two hours. I am eating this chili as I type and watch the fog roll in over the water. Thank you so much...it's a keeper!

[@KrocksInTheKitchen]

Fog is honestly one of my favorite things. So is eating chili. So, those 2 combined sound like a good time to me. 😀 -Brian

[@sweetstuff609]

Super video! I applauded for $5.00 👏👏

[@TrooperLITE]

I've been eating this Chili for the past few days and it's perfect. Instead of mushroom powder I just put some raw mushrooms in my blender with the vegetable broth and it turned out great. Thanks!

[@mahinat.coover8972]

Thank you. Leave it a blender to blend anything we want. Right!!

[@TammyCatJo]

I know this is an older video but I’m going comment anyways lol, I love the way you lay out your ingredients. I can’t explain it but it’s soothing to my brain haha. It’s so easy for me to follow and write my grocery list. You guys rock.

[@AndrewTheParish]

A couple things! 1.) New watcher this month! Actually tried to do your 2 week potato diet and good lord!!!! 2.) Watching you guys lose weight and go through your journey is just incredible. I know ima stranger on the internet but so super proud of you guys! 3.) Me and my girlfriend plan on making this chili this Friday night!!! Thank you for being amazing!

[@KrocksInTheKitchen]

Welcome to our little group :D Thanks for watching and let us know how the chili goes!

[@transformingtiffany3695]

This chili is the bomb!!!!!! So glad I added this to my recipe rotation. You guys are seriously the best!!!

[@deniemarie5010]

Just made it today. IT'S A KEEPER!! I've been testing chili recipes for a month. This beats all of them. Even beat Dr. Gregers 3 bean chili. Thanks for all your work.🥣

[@lizzichi]

I love the giant portions you guys make so we can freeze some of it. Keep up the great work!!!

[@KrocksInTheKitchen]

We discovered early on that was a key to keeping us on track!

[@michelleshen6681]

Just made the Chili half size of your recipe. This is the best Chili that I ever tasted. Thanks for sharing! Love you guys!

[@Marchgirl329]

Woohoo, been waiting for this one! I love chili to be thick, and this looks amazing. And that tomato paste hack.....why have I never heard of that before? So simple yet genius. Face palm for all the years I've spent squeegeeing that stuff out of the tiny can with an equally tiny rubber spatula!

[@MandyRoy425]

Marchgirl329 my can opener removes the whole lid and rim, so I can’t use that hack. :(

[@KrocksInTheKitchen]

It can be tricky depending on the can and can opener... but if you can get it to work, it is great!

[@OlExtraRegularBass]

I have never known any other way, that part surprised me because I thought everyone did that.

[@dcrotribble]

Snack bags are perfect for storing pre-measured spice mix for this recipe. Very convenient to have prepared in advance, as this is my favourite recipe and, therefore made often. Thanks 😊 for creating this.

[@jhale6699]

I made your chili recipe today. It was super good and very satisfying. I love watching you two and your progress. It inspires me and keeps me motivated as I continue dropping weight after I decided it was now or never after a health crisis at 50 yrs old. I'm 54 pounds down following the Starch Solution by Dr McDougall and your chili is a great addition to my recipe collection. Thank you for sharing freely...you are such a charming couple. I look forward to every post.

[@mitchellsmith7954]

Hieee. I just made this tonight for my hubby, who is mostly vegan, and my mom, who is omni, and everyone really liked it . I loved it. And there are SO many leftovers.

[@patriciagolding7092]

I just found your channel a couple of days ago. You guys are awesome. I, too, lost my extra weight (90 pounds) eating plant based. I started 8 years ago and my recipes have become dull and old. Thanks for the inspiration.

[@KrocksInTheKitchen]

Thanks Patricia! Congrats to you! That is awesome!

[@suzy1335]

I made this yesterday. It makes a lot but it's SO good I'm happy with that!

[@72motherearth]

My husband is Texan and Native American, too. When we started this journey, he announced “I’m not going Vegan.” We are 65/66. He started having health problems. I was Vegetarian for 5 years in the 1970’s for Ethical reasons. Stopped because kept getting sick- no internet, didn’t know how to eat a balance of B-12, Legumes, fresh Vegetables, etc. To help us, restarted the Journey as a Vegetarian in 2014. I went Vegan WFPB, SOS free 2018. I don’t force him. I don’t scold. I just prepare Vegan foods the best I can. And, I share the medical reasonings I’ve learned from Esselstyn, McDougall, Greger, Klaper, etc. He still eats a VERY tiny bit of meat out at work. But, he now talks to others about his new lifestyle successes. He is his thin High School weight and his Heart Meds just got reduced again. So Vegans, saying this as an old, 26 year married woman- Be gentle, lead by example. More than likely, over time your spouse will participate in your Vegan journey.

[@allkindsamusicchick]

OT, I know, but I purchased 2 bags of Bob's Red Mill Large-Flaked Nutritional Yeast, a few days ago. I thought they were 2/$3.00, so I scooped them up. It would be a first, buying and trying. I brought them home, read the slip to find that they were actually $4.99 each. I promptly put one back in the bag with the receipt, determined to return one. Who in the world might possibly need or want 2 bags of this alien stuff? Well, I decided to add it to my usual salad, and ooh la la! NOW, I know why one might want to eat this stuff that is also jampacked with vitamins. It's a win/win! Thanks for turning me on to that. I also will try it on popcorn. Now, on to the chili, up next.....I am enjoying your channel. You two are adorable, inspirational, and a great team! The chemistry is there!! The chemistry is here!!

[@pubbets7290]

Definitely going to make this! It looks fantastic. I'm new to a plant-based diet and love your channel. You both seem like really nice people. Thanks for all the great content!

[@ffmachinist61]

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!

[@amym7825]

Oh my! You nailed the spice palette on this one. I just made it and it is delicious!!!! I really enjoy how you have your blog set up.

[@samanthajo1593]

I cannot wait to make this for my hubby!! I am on potato reset and will be done Feb 28th.. I am going to buy all the ingredients that day and on the 29th, THIS will be our dinner!

[@TaraJanine7]

Just made this. The entire family loves it. My 9 year old ate the entire bowl and asked for more. Thank you for sharing this! 😁

[@Vanessa-fs7oz]

I love how versatile chili is. I've made a couple batches of chili lately and I too had the idea to add some red lentils just cause I love lentils. I also added a bit of tri-color quinoa, very small amount since it expands quite a bit. I also add chickpeas because they're one of my favorite beans. Love the mushroom powder idea, though I usually just dice up some mushrooms really small, and also some celery. I've never added cinnamon and nutmeg to chili, but sounds like a good idea.

[@KrocksInTheKitchen]

Love quinoa & chickpeas in chili! So many different variations you can make!

[@kevinmonceaux2101]

I'm also a chili fan. I've made Chef AJ's red lentil chili from episode 56 of The Chef and The Dietitian, and I've made a variety of multi-bean chilis. I never thought of combining them. I'll definitely be giving your recipe a try. I hadn't heard of mushroom powder before. Some of your other spices remind me of a Lebanese spice blend I've used. It includes cinnamon, salt, nutmeg, black pepper, and allspice. I'm coming back to whole food plant based from low carb carnivore. I last used that spice blend on chicken, where the salt wasn't optional. I'll be skipping the salt when I use it again. If I'm going to manage to stick to whole food plant based this time around, I need to find some recipes for quick simple go-to meals that I enjoy eating regularly. I'm not generally a fan of leftovers, except for chili. I can make a batch of chili and have it for dinner most of the week without getting tired of it. I know taking the time to saute everything yields superior results. When pressed for time, just tossing everything in an Instant Pot works pretty well for the chili recipes I've tried.

[@shelbywoo3229]

I made this chili tonight and it is DELICIOUS! I did add 1 tsp of curry powder as my own preference. I will definitely make it again. Thank you for sharing your recipe.

[@yes350yes]

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.

[@Ravyne]

Yay! Finally Brian's chili! Thanks Brian! It looks delicous and I will definitely be trying this recipe. I thought everyone put cinnamon and nutmeg in chili. Maybe you are right, could be a regional thing. I finally bought a mixture of dried mushrooms and grounded them up and use it in almost everything. Love it! Thanks Brian and Jessica. *waves at Peef*

[@KrocksInTheKitchen]

Glad you are enjoying the mushroom powder :) Peef says hi!

[@JCajun911]

The weather in Wyoming is getting cold, so I decided to make this. Wow! It was so tasty! Thanks for what you do!

[@carolecordes2245]

Krocks...came upon your channel recently and absolutely love it! Have binge watched almost all of your videos. Keep them coming. I'm about to embark on your eating plan! It all looks so good. Making Brians chili tomorrow! 👍❤

[@KrocksInTheKitchen]

Thank you Carole! If you make the chili, I would recommend starting with a half batch... or make sure you have a BIG pot :D

[@carolecordes2245]

@@KrocksInTheKitchen havent made it to store yet but looking forward to it. Weather has turned chilly....finally...here in very south Texas so sounds yummy!

[@tubetools5627]

You two rock, great family fun channel, I love these genuine kind of creators... KZbin at it's best !

[@Lisa_MS64]

Homemade chili always turns out better when simmered on low in the crock pot 6-8 hours. I'm looking forward to trying the mushroom powdered, think that may be the "secret ingredient"

[@ljm9092]

Hi Brian and Jessica, well I made your chili recipe and I have good news and sad news. your Chili was great !! the sad news is I needed Peef. My hubby Loved it !! yay !! Seriously it was so darn good we are now going to have chili more often. thank you for such an awesome recipe. this was a really nice thick chili. So just wanted you to know . :) :) Have a Super week.

[@ljdiben7774]

I made this tonight and OMG!!!!!!!! My non vegan family loooooove it and I (newly vegan) loooooove it too....we polished it off!! Thank you for this and thank you both for being YOU!! Love you!!! Big hugs.....💜💞❤️🤗💜💞❤️🤗💜💞❤️🤗💜💞❤️🤗

[@KrocksInTheKitchen]

Awesome! That's what I love to hear! 😀

[@farrahhaythum977]

I Tried making this today, with very minimal tweeks, for instance i used cloves instead of nutmeg, i also forgot about the mushroom powder. It was still the best thing i’ve ever made 😋 thank you for this delicious recipe

[@KrocksInTheKitchen]

How did it turn out with the clove? Clove is such a touchy spice for me. A little too much and it just turns everything bitter.

[@LadyMaltese]

This chili looks fabulous!! Did you know that corn and beans make a complete protein? Plus the corn adds a wonderful sweet flavor. The hot and sweet peppers add a ton of flavor and vitamin C. IMHO using yellow, red, and orange sweet pepper makes it more pretty. SORRY Texas, your Bowl of Red is awesome but here in the Midwest we add yummy beans. Experiment and make the chili the way YOU like it.

[@KrocksInTheKitchen]

I did not know that :) I'm sure Brian did LOL. I love chili because it is so easy to customize!

[@scottyghouse]

This chilli is my favourite recipe!!! Thanks for sharing guys!!!!

[@leighhinton-ridling9807]

Just made this. Yum! I used some mushroom powder from the store and no salt seasoning + water instead of the broth but otherwise didn’t change anything! I’ll definitely be making this again.

[@elainewhitlock352]

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!!

[@KrocksInTheKitchen]

That's awesome! Thank you very much! I'd love to know what your son thought of it. 😀

[@chichi6796]

I like the idea of adding lentils. Of course those spices are a super combo. I'm gonna try your recipe. Thx.

[@KrocksInTheKitchen]

Thanks for watching!

[@jrfrmem]

Just ordered everything I need to make your chili! I’ve got my beans soaking and will sprout them over the next 2-3 days by which time all the other items will have arrived. I’ll get the fresh veggies the day I make the chili. I am getting addicted to you guys! You can’t leave me now! 🙀🙀😩🤪🤪🤗🤗🤗🤗Hugs! Thanks for helping and teaching me with your awesome culinary acumen!

[@KrocksInTheKitchen]

Awww thank you so much :) You are too nice! :D

[@lynerutkowski901]

Hello Jessica and Brian. I just made your chilli. It’s a winner! My family and I loved it! Thank you so much for sharing your’re recipe.

[@KrocksInTheKitchen]

Thank you! That is awesome to hear. 😀

[@Cytoskeleton]

I happened to randomly stumble upon this channel and watched a couple videos. You guys are great! Will definitely be trying this recipe :)

[@KrocksInTheKitchen]

Thanks!!

[@fifijulone]

I literally am eating this right now served over a Yukon gold with a side of California blend veggies. I still watched the video as soon as it posted I added coriander and did a heaping drizzle of the well your world channels cheese sauce recipe which is a little spicy and paired amazingly with your chili. All and all it was amazing even without the coriander and the cheese sauce. YUMM!!!!!

[@KrocksInTheKitchen]

So good with potatoes and "cheese" sauce!!

[@jenniferjenkins2747]

You guys look fabulous! I hope you feel as amazing as you look! You are super hero's! I'm sure you're well aware of how many don't commit and hence don't succeed! Thank you most of all for being inspirational! Priceless!

[@GrandAdmiralZen]

This is exactly the kind of wholesome I need right now.

[@cyndyevans7581]

Thanks, Brian & Jessica! I can’t wait to try this recipe. I just froze some of my weird orange soup & lentils. This PBWF lifestyle is really working great! Now, if I could just get the hubby to get onboard......💛🎶😊

[@KrocksInTheKitchen]

Thanks for watching :) Get him on board!

[@deniseecole]

Thank you thank you. Love you both and appreciate the 2 videos each week.💕 Wow. Making this chili asap this week. I'm a Krocks Nutritarian disciple,thanks to you. ha,ha! Heading to store for ingredients I'm missing. 😋

[@KrocksInTheKitchen]

Thanks for the kind words and for watching :)

[@diannam8796]

I made this last night but added a bit more corn (just because I love corn in my chili) and I used TJ’s umami seasoning - very tasty and will make again. Thanks for sharing the recipe.

[@bookmouse2719]

I have never put cinnamon & nutmeg in chillie, wow.....I put cumin, paprika, and oregano and fresh chillie peppers. Then add a little tahina when served. I like your idea of using lentils in it. I really enjoy your vids.

[@dianalesaux]

Hi, new subscribers here! Has been binge watching your videos to the point I have to listen to Jessica’s voice to help me fall asleep lol. Keep it up guys

[@KrocksInTheKitchen]

LOL

[@ibrandieshay]

I made this right minus the corn & tomato paste. I didn't have any. The chili was awesome! 💯 thanks for the yummy recipe!

[@michellecruz9737]

Look forward to trying all y’all’s recipes

[@tiffanyschaffler2998]

Just made your chilli and it is AMAZING! Had to make a few substitutions but the final product is delicious. Thank you!

[@DaphneTravesty]

I never reach out to you-tubers, but I wanted to let you know that your website has made it to my main bookmark bar!! Thanks so much for your videos, humor and inspiring stories. Keep up the great work!

[@KrocksInTheKitchen]

Thank you so much for reaching out to us! 😀

[@tracieedwards5401]

Made this today. Seriously amazing! Thanks so much for sharing!

[@needsnochampion6091]

This looks awesome. My family and I really enjoy pumpkin chili which is similar to this recipe. We use a dash of pumpkin pie spice which sounds weird but taste and smells great. We usually use canned pumpkin but sometimes we will use fresh pumpkin because it makes the chili have a meaty texture. I like to spice it up with just a little cayenne pepper. I think I’ll try to combine the 2 recipes and see how it works out.

[@WorrywartAdventures]

Made this yesterday and just had it for breakfast. Delicious!

[@rebeccamaddison8690]

This is so yummy!!!! Idid a happy food dance when I tasted it. Mine probably tastes a bit different cause I am in Australia and can't get Chili powder. I used mexican chilli powder though which has most of the spices in it as your chili powder but I only used 1.5 tsp as it is strong. I also made the Wholefood, plant based cooking shows' nacho cheese sauce and turned your chilli into nachos. So, so good. Brian, you are an amazing cook. Thanks for sharing your creations with us.

[@Roxanna.wez5671]

I’ve been waiting for this video. Can’t wait to make it! And thanks for sharing it.

[@mdelro726]

Yes! You guys are killing it! I’m new to your channel, and am so glad I found you guys. I, too, lost weight going whole foods plant based (went from 150# to 135#). Keep up the excellent work, and thank you for being an inspiration to me and so many others. You guys rock!

[@KrocksInTheKitchen]

Great job! Thanks for watching and commenting :)

[@trudyaust5198]

I made the chili today and it came out great! Thanks for sharing your recipe.

[@sturkfeld]

I made your chili in my instant pot last night and it was fantastic! Thanks again for the recipe.

[@msdorkness]

Y'all have the best timing. I just made a red lentil chili a couple days ago that did not turn out very flavorful. This just might be what I needed to fix it. Thank you guys. Love y'all's vids.

[@msdorkness]

I am about 3 hours from you guys in KY and it is hot as blue blazes here. Start sending that cooler weather you speak of this direction please.

[@KrocksInTheKitchen]

@@msdorkness It keeps going back and forth here! I am looking forward to some fall weather!

[@hazen4410]

Just found your channel yesterday. Watched a bunch of your videos and subbed. Will be trying the the banana butter and this chili when the weather gets there, it's going to be 92 here today. You guys look great and are doing great! Keep up the good work, thanks for the motivation and recipes.

[@KrocksInTheKitchen]

Awesome! Thanks for watching & subscribing :)

[@4BWVan]

This looks amazing! One thought though: Have you thought about roasting the corn in the oven? You can just do frozen corn that's been thawed, put on a silpat/tray and roast at 425F until it starts to caramelize. That would add a deeper flavor to the chili.

[@KrocksInTheKitchen]

Good idea!

[@joannhill9738]

Yes, it’s excellent. Halved recipe and makes a buuuuunch. So delish. Thanks for sharing.

[@deedeehayes8012]

I’m a Texan, but definitely gonna try the cinnamon and nutmeg in this chili recipe. Thank you

[@faithf4988]

cincinnati chili has cinnamon and cocoa :) thanks for the recipe! I've always put lentils in my chili but I'm excited to try the mushroom powder

[@marthachandler7662]

Yes cocoa powder.

[@Gee-xb7rt]

at the expense of sounding really weird i use red lentils and steel cut oats. it makes a really good fake ground meat and i can't even begin to start on how incredibly good both are for you.

[@thriftyvegan73]

Cocoa really makes a chilli to my mind....it adds the most amazing flavour and depth.

[@erikastewart3838]

I was thinking cocoa powder should be added. How much for this recipe?

[@faithf4988]

I would start with a tablespoon....then work from there to your taste

[@annetrantlauver7630]

Tried this! Yum! Good thing I halved the recipe since it's just me and the hubby. We have leftovers in the freezer that I plan to share with friends....they are gonna love it too. So so good!

[@gripperm]

Yes!! Just found you guys by accident two days ago and kept looking for this recipe

[@KrocksInTheKitchen]

We finally got it up :) Glad you found us!

[@donnakarp3161]

You two are so creative in your food!.. I will be making this chilli for sure...thank you!