👩🏽🍳 MY NEW COOKBOOK: Big Vegan Flavor is now available—and it's a New York Times Bestseller! 🎉 Learn how to master vegan cooking in this comprehensive 600-page "vegan flavor bible" and enjoy 150 globally inspired, flavor-forward recipes! Grab your copy here: https://rainbowplantlife.com/bigveganflavor/
----------------------------------------------------------------------------------------------------------
CHILI RECIPE: https://rainbowplantlife.com/vegan-chili/
----------------------------------------------------------------------------------------------------------
*IN THIS VIDEO*
Dried chilies (highly recommend this brand!): https://amzn.to/3qcDwzM
Spice grinder: https://amzn.to/3kbdA3q
Souper cubes: https://amzn.to/3kdmfm1
Dutch oven: https://amzn.to/35SLfa6
Cast iron skillet: https://amzn.to/3nZOgPe
Knives: https://kankitchen.com/meet-the-knives/ (get $5 off using code "nisha")
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart: https://amzn.to/3aQY1aQ
Food Processor: https://amzn.to/38L8Aub
Vitamix blender: https://amzn.to/36xtZFN
Vitamix 64-ounce container: https://amzn.to/3cp5SNj
Stainless steel frying pan: https://amzn.to/3FMKAIF
Nonstick frying pan: https://amzn.to/2ZZwOhT
Large Cutting Board: https://amzn.to/3spsW60
*KEY MOMENTS*
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test