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Best Damn Chili
A spicy ground beef chili with an assortment of sweet and hot peppers that's easy to make on your stove or in your slow cooker for a crowd-pleasing meal.
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113K views · 1.9K reactions | Ok, what are you having for dinner tonight, because we’re having this: Spiced Roasted Potatoes, Cauliflower & Chickpeas and Creamy Hummus. The popularity of my loaded hummus recipes has, in all honesty, blown my mind. I recommend making hummus with deliciously plump, excellent quality jarred chickpeas or boiling up your own chickpeas for a much creamier hummus. I roast the cauliflower, potatoes and chickpeas in the oven for this recipe, but you can use an air fryer; just ensure to roast in two batches if you need to, based on the the size of your air fryer, to ensure full crispiness. Delicious served with my viral Finely Chopped Sweet & Tangy Crunchy Salata. INGREDIENTS for the Raosted Chickpeas, Potatoes & Cauliflower: 4 tbsp olive oil 1 x 400g (240g drained weight) can cooked chickpeas 400g baby potatoes, washed and halved 400g cauliflower florets 2 tbsp cornflour 1 tsp sumac 1/2 tsp cumin 1tsp paprika 1tsp pul biber 1 tsp garlic powder 3/4 tsp sea salt flakes 1/2 tsp coarse black pepper 1 tsp dried oregano 1 tbsp sesame seeds For the Hummus: 1 x 660g (1lb 71⁄2oz) jar chickpeas or 500g (1lb 2oz) cooked chickpeas 1 tsp finely chopped garlic cloves 100g (31⁄2oz) tahini 1 tbsp extra virgin olive oil 1/2 tsp sea salt flakes (or more to taste) 80ml (3fl oz) freshly squeezed lemon juice A little ice-cold water to loosen the mixture if necessary #dinnertonight #melizcooks #plantbased #veganrecipe #plantbasedrecipe #plantbasedrecipes #RoastPotatoes #cauliflower #chickpeas #spices #humus #hummus | Meliz Cooks
113K views · 1.9K reactions | Ok, what are you having for dinner tonight, because we’re having this: Spiced Roasted Potatoes, Cauliflower & Chickpeas and Creamy Hummus. The popularity of my loaded hummus recipes has, in all honesty, blown my mind. I recommend making hummus with deliciously plump, excellent quality jarred chickpeas or boiling up your own chickpeas for a much creamier hummus. I roast the cauliflower, potatoes and chickpeas in the oven for this recipe, but you can use an air fryer; just ensure to roast in two batches if you need to, based on the the size of your air fryer, to ensure full crispiness. Delicious served with my viral Finely Chopped Sweet & Tangy Crunchy Salata. INGREDIENTS for the Raosted Chickpeas, Potatoes & Cauliflower: 4 tbsp olive oil 1 x 400g (240g drai
955K views · 168K reactions | لازم جربو وردات الباتنجال 😍 لهبال تع الدنيا ان شاءالله تكون عجبتكم وصفة ليوم ❤️ @groupe_amour التوابل : توابل اللحم ملح فلفل اسود فلفل احمر فلفل دريس ثوم بودرة بصل بودرة #طبخ_جزائري #باتنجال | 𝑮𝒉𝒂𝒏𝒐 𝑪𝒖𝒊𝒔𝒊𝒏𝒆🇩🇿🇩🇪لهبال تع دنيا
955K views · 168K reactions | لازم جربو وردات الباتنجال 😍 لهبال تع الدنيا ان شاءالله تكون عجبتكم وصفة ليوم ❤️ @groupe_amour التوابل : توابل اللحم ملح فلفل اسود فلفل احمر فلفل دريس ثوم بودرة بصل بودرة #طبخ_جزائري #باتنجال | 𝑮𝒉𝒂𝒏𝒐 𝑪𝒖𝒊𝒔𝒊𝒏𝒆🇩🇿🇩🇪لهبال تع دنيا
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660K views · 33K reactions | 12 DAYS OF HOLIDAY SIDES & SALADS ✨ Day 3- Halloumi & Quinoa Chopped Salad We shared this recipe earlier this year and it went viral! Naturally, we had to include it in our holiday recipe series. Who has made this one? Add it to your entertaining menu ASAP! Ingredients: - 1 sweet potato, cubed - 1 tbsp extra virgin olive oil - Sea salt - ½ cup quinoa, or grain of choice - 200g (7oz) cherry tomatoes, halved - 4 baby cucumbers, diced - ½ cup pomegranate arils - ¼ cup flaked almonds, roasted - ⅛ bunch parsley, leaves & stems finely chopped - 1 tbsp finely chopped red onion - 200g (7oz) halloumi, sliced For the dressing: - 2 tbsp extra virgin olive oil - 1 tbsp white wine vinegar - 2 tsp maple syrup - 2 tsp Dijon mustard Method: Preheat the oven to 200C or 350F. Line a baking tray with baking paper. Spread the sweet potato across the tray and drizzle the oil over the top. Season with sea salt and black pepper. Bake in the preheated oven for 30 minutes or until golden and cooked through. Whilst the sweet potato is cooking, cook the quinoa as per the packet instructions. To make the dressing, combine all of the ingredients in a jar and whisk to combine. Season to taste with sea salt and black pepper. To prepare the halloumi, pat it dry with some paper towel. Heat a fry pan over a medium high heat and lightly grease with olive oil. Cook the halloumi for 1-2 minutes on each side or until golden brown. Remove from the pan and chop into small bite sized pieces. In a large mixing bowl combine all of the salad ingredients, including the cooked sweet potato, quinoa and halloumi. Pour the dressing over the top and serve. | Jessica Sepel - JSHealth® 🧿🧿🧿
660K views · 33K reactions | 12 DAYS OF HOLIDAY SIDES & SALADS ✨ Day 3- Halloumi & Quinoa Chopped Salad We shared this recipe earlier this year and it went viral! Naturally, we had to include it in our holiday recipe series. Who has made this one? Add it to your entertaining menu ASAP! Ingredients: - 1 sweet potato, cubed - 1 tbsp extra virgin olive oil - Sea salt - ½ cup quinoa, or grain of choice - 200g (7oz) cherry tomatoes, halved - 4 baby cucumbers, diced - ½ cup pomegranate arils - ¼ cup flaked almonds, roasted - ⅛ bunch parsley, leaves & stems finely chopped - 1 tbsp finely chopped red onion - 200g (7oz) halloumi, sliced For the dressing: - 2 tbsp extra virgin olive oil - 1 tbsp white wine vinegar - 2 tsp maple syrup - 2 tsp Dijon mustard M
17K views · 497 reactions | "GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.plan.channel Chickpea, Sweet Potato and Lentil Curry 🍛 by @Booboosbakeryy Here’s what you’ll need: - 2 tbsp olive oil - 1 small yellow onion, diced - 1 inch fresh ginger, grated - 2 tbsp curry powder - 1 tsp turmeric - 1 tsp salt - 1/2 tsp black pepper - 2 sweet potatoes, peeled and chopped - 1 cup red lentils, rinsed and drained - 1 (15oz) can fire roasted tomatoes - 4 cups vegetable broth - 1 (15oz) can coconut milk - 2 tbsp coconut aminos (or tamari or soy sauce) - 1 (15oz) can chickpeas, rinsed and drained - 3–4 cups fresh spinach (or kale) (or 12 oz defrosted frozen spinach or kale) - juice of 1/2 a lemon - rice, to serve - warm pita bread, to serve - non-dairy yogurt or coconut milk, for garnish INSTRUCTIONS Heat olive oil in a large Dutch oven or pot over medium heat. Add the yellow onion and ginger and sauté for 5-7 minutes, until the onions are translucent. Stir in the curry powder, turmeric, salt and black pepper and cook for about 1 minute. Add in the sweet potatoes, red lentils, fire roasted tomatoes, vegetable broth, coconut milk and coconut aminos. Stir to combine, cover, and bring to a boil. Once boiling, uncover and let it simmer for about 25 minutes, or until the sweet potatoes are tender. Stir occasionally. Remove from heat and stir in the chickpeas, spinach and lemon juice. Now it’s time to serve. Garnish with non-dairy yogurt or coconut milk and serve with your favorite rice, pita bread, naan, or enjoy on it’s own. Enjoy! Comment ""😍"" if you want to try this! . . #veganrecipies #veganshares #vegandaily #veganfoodlover #veganideas #veganfoodlove #veganhealthy #veganofinstagram #veganlife🌱 #veganfoodideas #veganlover #veganmealplan #veganrecipeideas #veganlifestlye #veganinstaclub #veganyum #veganislove #veganeating #veganforever #veganrecipeshare #vegansoftheworld #veganmealprep #veganfoodshares #veganiseasy #veganfoodblog #veganfoodies #veganworld |
17K views · 497 reactions | "GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.plan.channel Chickpea, Sweet Potato and Lentil Curry 🍛 by @Booboosbakeryy Here’s what you’ll need: - 2 tbsp olive oil - 1 small yellow onion, diced - 1 inch fresh ginger, grated - 2 tbsp curry powder - 1 tsp turmeric - 1 tsp salt - 1/2 tsp black pepper - 2 sweet potatoes, peeled and chopped - 1 cup red lentils, rinsed and drained - 1 (15oz) can fire roasted tomatoes - 4 cups vegetable broth - 1 (15oz) can coconut milk - 2 tbsp coconut aminos (or tamari or soy sauce) - 1 (15oz) can chickpeas, rinsed and drained - 3–4 cups fresh spinach (or kale) (or 12 oz defrosted frozen spinach or kale) - juice of 1/2 a lemon - rice, to serve -
27K views · 320 reactions | Start with this nourish bowl👇🏼🌿 Crunchy butter beans, roasted sweet potato, red onion and kale on a bed of creamy tahini! If you dislike kale, try this method of massaging it with lemon/oil to make it more tender and easier to digest. If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes 🌿 Serves 2 Beans: 420g can of butter beans, drained and rinsed Drizzle of olive oil 1 tsp garlic powder Pinch of salt and pepper Sweet potato: 2 medium sweet potatoes, peeled and diced Drizzle of olive oil Pinch of salt and pepper 1/2 tbsp smoked paprika Kale: 2 cups finely chopped kale Juice from 1/2 lemon Light drizzle of olive oil Pinch of salt Other: 1/4 red onion, sliced Tahini dip or hummus dip (to make your own tahini dip, blend about 1/3 cup of hulled tahini with juice from 1 lemon juice, a dash of maple syrup, pinch of salt and water as needed to make it creamy) Sesame seeds Avocado, pomegranate, cucumber are also great in this Preheat oven to 200°C/390°F. Add the sweet potato on a baking tray and add the olive oil, salt, pepper and paprika. Toss to coat. Add the butter beans to a separate baking tray and add the oil, salt, pepper and garlic powder. Toss to coat. Place both trays in the oven (sweet potatoes on top rack) and bake for 35 minutes or until golden. In the meantime, add the kale to a bowl along with the lemon juice, olive oil and salt. Massage the kale with clean hands to soften it. When the potatoes and beans are ready, add the tahini or hummus in the bottom of the bowls, then top with kale, potatoes, beans, more kale, red onion and sesame seeds. Enjoy! #vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes | Tess Begg
27K views · 320 reactions | Start with this nourish bowl👇🏼🌿 Crunchy butter beans, roasted sweet potato, red onion and kale on a bed of creamy tahini! If you dislike kale, try this method of massaging it with lemon/oil to make it more tender and easier to digest. If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes 🌿 Serves 2 Beans: 420g can of butter beans, drained and rinsed Drizzle of olive oil 1 tsp garlic powder Pinch of salt and pepper Sweet potato: 2 medium sweet potatoes, peeled and diced Drizzle of olive oil Pinch of salt and pepper 1/2 tbsp smoked paprika Kale: 2 cups finely chopped kale Juice from 1/2 lemon Light drizzle of olive oil Pinch of salt Other: 1/4 red onion, sli