Valerie Bertinelli's Veggie Chili with All the Fixings | Valerie's Home Cooking

Valerie uses roughly chopped mushrooms to create a hearty and meaty texture for this smoky bean and vegetable chili! Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3y8qLbI Subscribe to Food Network ▶ http://foodtv.com/YouTube Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Veggie Chili RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 1 hr 25 min Active: 55 min Yield: 8 servings Ingredients 1 pound baby bella mushrooms 2 tablespoons vegetable oil Kosher salt 1/2 cup chopped fresh cilantro stems (reserve leaves for garnish) 2 stalks celery, chopped 1 orange bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 yellow onion, diced 1 poblano pepper, seeded and chopped 1 tablespoon chili powder 1 tablespoon smoked paprika 2 teaspoons ground cumin 1 teaspoon ground coriander 4 cloves garlic, grated One 28-ounce can crushed tomatoes One 28-ounce can diced tomatoes 1 large zucchini, quartered and sliced 1 1/2 cups frozen corn One 15-ounce can black beans, rinsed and drained One 15-ounce can pinto beans, rinsed and drained Assorted toppings, such as sour cream, grated Cheddar, chopped white onion, avocado, pickled jalapeños Directions Remove all the stems from the mushrooms and add them to a food processor fitted with the blade attachment. Add half of the mushroom caps, slightly breaking them up with your hands as you add them. Pulse the mushrooms until they are finely chopped. Set aside. Halve and slice the remaining mushroom caps and set aside. Heat a large Dutch oven over medium-high heat. Add the oil and heat until shimmering. Add the finely chopped mushrooms from the food processor and 1/2 teaspoon salt. Cook until the natural liquid from the mushrooms has released and evaporated, about 4 minutes. Add the cilantro stems, celery, bell peppers, onion, poblano pepper and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the chili powder, smoked paprika, cumin, coriander and garlic. Stir to coat until the spices are fragrant, about 1 minute. Add the crushed tomatoes, diced tomatoes, zucchini and sliced mushrooms. Stir to combine. Bring the mixture up to a boil, then turn the heat down to low. Cover and simmer for 30 minutes. Remove the lid from the Dutch oven and add the corn, black beans and pinto beans. Stir to combine. Continue cooking until the corn and beans are heated through, an additional 5 minutes. Season with salt. Ladle the chili into bowls and top with the desired toppings. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #VeggieChili Valerie Bertinelli's Veggie Chili with All the Fixings | Valerie's Home Cooking | Food Network https://www.youtube.com/watch?v=Ccn2uwrdlbU