Protein Packed Vegan Chili

Protein Packed Vegan Chili



Hello, Jack Middleton, The Empowered Vegan
here, and in this video, we’re making chili.
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channel.
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Now this video is kind of exciting, because
this is the first one-pot dish video in the
one-pot dish series for Veganuary.
Last week, I showed you how make a vegetable
stock, and this week, I’m going to show you
how to put that vegetable stock to work in
this delicious, hearty vegan chili, so let’s
get started.
The first thing that you’re going to want
to do is chop up your veggies.
Once you’ve got your veggies chopped, get
your pot on the stove, put some oil in it,
and turn on the heat.
You’re going to want to heat it up nice and
high.
Once the pot’s nice and hot, then you can
crumble in your tempeh.
The reason that we’re putting the tempeh in
first is because we want to get a nice sear
on it so that it develops flavor and it develops
a nice crust.
Once your tempeh has got a nice, golden color
on it, then you can add in your onions and
start cooking them down.
Once your onions have cooked for a little
bit, then you can add in your sweet potato.
After your onions and your sweet potato have
cooked a little bit, you can add in your corn.
Then you can add in your garlic and cook it
for another minute.
Once you’ve let the garlic cook, add in your
spices.
You’re going to put in your cumin and your
chili powder.
Give them a good mix around and make sure
that you get the veggies well-coated in the
spice mix.
You’re going to toast these for about 30 seconds
to a minute.
Once the spices start smelling really fragrant,
then you’re going to want to add your liquids
on top of that.
Now when it comes to cooking dried spices
in a pan, they can go from toasted to burnt
very quickly, so what I recommend is that
you already have your cans of tomatoes open
and ready to go right beside the stove once
you add your spices in.
Once you’ve added in your tomatoes, you’re
going to cook out that sauce in medium-high
on the stove top until everything in the pot
is nicely cooked.
While your chili’s cooking on the stove top,
you can make your sour cream.
This sour cream recipe is dead easy.
This is an adaptation of the one that we used
to make when I worked at Green Bar, and it
is super-fantastic.
All you need to do is take all of the ingredients,
combine them into a blender, and puree them
until it’s nice and smooth.
Once everything’s cooked, then you can add
in your beans.
Make sure to check the sweet potatoes to ensure
that they’re done, because they’ll be one
of the last things that’ll be cooked all the
way through.
And finally, you can add in your stock and
give it a stir.
Bring the chili back up to a boil and then
you can drop it to a simmer and cook for about
another 10 minutes to let all the flavors
mingle.
Once that’s done, it’s ready to go.
Chili is one of my favorite winter dishes.
You can use whatever chili powder you want.
For this one, I used an ancho chili powder
which has a fair bit of kick to it which I
really like, but you can use mild chili powders,
you can use really spicy ones, you can use
different varieties, whatever you want.
You can make it your own.
So let me know what other one-pot dishes would
you like to see?
What other easy meal prep recipes are you
interested in?
Put it in the comments below so that I can
get a heads-up on what you want.
I hope you found this video helpful, and I
will see you in the next one.


Protein Packed Vegan Chili


All credits go to The Empowered Vegan