Famous Vegetarian Chili Con Aqua Caliente Cornbread (Hot Water Corn Bread)

Ok you guys, are you ready for my famous vegetarian chili recipe?! I have been getting a lot of requests from my viewers to do a vegetarian dish and I knew just the one to showcase. This meal is packed with flavors that everyone will enjoy..you’ll see. Follow along as I teach you step by step my secret to a wonderful veggie chili. I will also show you how to make Con Aqua Caliente Cornbread or Hot Water Corn Bread. Don’t forget to like and subscribe to my channel and I will see you in the kitchen.

Hola and welcome to lind’s Kitchen I am lindita and I’ve got a fun show for you why is that because I am making my famous vegetarian chili I’ve had a a lot of requests from my viewers out there and I’ve got family members that are vegetarian as well and I wanted to share

My Famous Recipe that everybody’s going to love and you’re going to love too so let’s get started with my two celeries we’re going to start with two it’s what you’ll need and I’ll go through the recipe with you and also I’m going to be making some a

Cente sounds hot right a cent is hot water cornbread and a little bit on the side too so we’re going to start with our celery I’ve got two just two pieces two stocks you want them a little chunky you know you don’t want them too thin

Okay cuz this this recipe has a lot of vegetables in here and you’re going to love and I have um I got to tell a little story here too oops my niece Michelle was out visiting and um I tried this recipe on her and she just Absolut

Absolutely just loves it and of course she uses it all the time now so thank you Michelle for sharing that with me and I’m sharing it with you now so I’m going to go ahead and place this over in my bowl because you’re going to see

These are big chunks and you want it kind of chunky too so don’t go too um too thin with that and then we’re going to use one/ half onion it’s my yellow onion so and again be generous you know cuz it’s going to cook up really well you know really

Smooth onions and my eyes don’t water with onions I’m telling you Ian want you get out here and do this he can’t just what I sure you he’s already crying over there I know my poor baby so we’re going to do one half onion I’m

Just going to chop it down a little bit like I said just be generous you want it to be nice and hearty yeah mhm and then of course you know the jalapenos the jalapenos I always talk about this you know it’s got the seeds

Yes they can be hot so I’m going to go ahead and remove them because I’m going to add this later and I want mine with a kick but then I want you you know whoever you’re serving it to to add their own heat as well so I’m going to go

Ahead and remove the seeds as you can see it’s pretty jam-packed in there huh I know so you just take a spoon you can just spoon it out and if some go in there it’s okay it’s not going to hurt you it’s not going to blow your head off

Either okay so we’re going to use two jalapenos man this one’s got a lot of seeds in there just go ahead and do the other this one doesn’t have as many as you can see but like I said you know if you want some more heat just leave them in there

But I’m taking them up because I’m going to serve it up later with the seed cuz I like mine a little on a spicy side yeah for those that know me know that about me okay so now you know again we’re going to just you don’t have to go too thin with these

Either you don’t want this in there like I the little head no you don’t want that in there yes vegetarians I’m telling you I know that you use a lot of my friends use a lot of my recipes and they you know they don’t use the meat they can

Also go you know with a with a meat you know based but you know here we’re going all vegetarian I’m doing it for you and my familia everybody that loves Chile you’re going to love this recipe I’m telling you because you’re going to see the spices that I’m going to be adding

To it and it’s going to just blow your little socks right off okay just saying okay now for the bell peppers right I’m using two I like the red and I like the green I like the flavors the red has more of a sweet taste have you noticed

That and if you haven’t try it I’m telling you we use all of it we use the whole thing so I’m going to just remove this part and then just go ahead and I just cook with the whole thing you can take the little veins out too if you want just like that

But my mother used to say use the whole thing why it tastes the same no so Mama you’re coming through loud and clear for me so we’re using the whole thing okay so like I said take a little bite of it you can tell the difference

And I but because I’m always eating when I’m cooking I you like I always TS and I do that but I don’t want to have a choking seen or anything I don’t know why I said that but hey it happens you know it’s for real okay now it’s filling up can you

See this ooh look how pretty that is so it’s going to be wonderful these little Hoppers want to hop out there all right how there and then of course you know the the bell pepper you know you do the same thing just clean it out remove the seeds take the little head

Out go ahead just chop those babies up voila it tastes so fresh too as well oh and you’re going to feel it in your tummy it’s going to be so good you may become a vegetarian never know here let me move these out of the way it’s getting full in

Here okay and then of course you got to have cloves your garlic clove and again you have I always say and again but and again you do have if you don’t have a m guess what you can mince it you can just chop it you can do it any way you want

You know but it’s all going to go in there and you know garlic is part of this this amazing recipe as well so and it’s almost in all my recipes you know that’s just part of our our culture no where you have all these beautiful ingredients and here’s your M okay so

Now I’m using three three cloves and they’re kind of chunky right so they’re kind of big and I um I’m going to just chop these up a little bit you can go ahead and mince them you know really small but I’m going to go ahead and like I said

Use my I had there my mommy’s so you want to mash these down you got to use some strength in it too you want to mash them down really good okay and if like I said you know you can if you have a mincer you know

Use it and one of these days I’m going to show you how to cure a Mah you know cuz you see them when you go to the you know the maras and my son over there Mr Ian yeah he’s he he wants my mom’s Mah and that ain’t going to happen buddy so

I bought him one and we may just cure cure one for you so you can kind of see the process and I like mine on a you it’s going to break apart as well okay once it starts cooking up oh and I’m going to go ahead and add a

Little bit of water and you don’t need water you know when you’re actually mincing you know you just toss it in your with your vegetables but I’m going to go aead head and add a little water just to loosen up the siid of the M you know just like

That mash them down a little bit more it’s not going to make a big difference okay so I think we’ve got most of our all of our veggies and our our garlic ready to go so we’ll take it over and we’ll start the process let’s do it So I am using my Dutch oven and I love it but you know you can use any type of stock pot that you would like and what I’m going to do is add about a tablespoon of the olive oil we’ll get that warmed up and that is we’re going

To set it to like a medium like medium heat right now get that going and while that’s heating up I’ve got my vegetables that I’m going to toss in there so let me Just I don’t know I love doing that get the oil heated up a little bit we’re going to toss in our vegetables ooh very hearty okay let’s give it a Stir some big pieces in there I’m just going to yeah there we go get the baby going so we want to cook this up and while that is just warming up right now like this we’re going to go ahead and start adding our green chili and I use

The two 4 oz green chili and they’re the roasted green chili and it’s mild as well so we’ll toss that in there get all our our veggies to just blend together mhm so now would be a good time to add my my garlic cloves give it another

Stir okay we’re going to let it simmer for we’re going to go ahead and let this simmer for 5 minutes okay and we’ll come back and we’ll add some spices so it’s been about 5 minutes as you can see ooh they’re all cooking together they’re all combining their flavors and now

We’re going to go ahead and add our seasonings some of our seasonings We’ll add some later too we’re going to add one teaspoon of the cumin let me mix that up a little bit one tblspoon of the salt and I’m using uh just the uh regular salt table

Salt and then two tablespoons of the Mexican oregano and you can get this online as well a lot of stores don’t carry it but you really it just adds so much more flavor to it and if you don’t have it you can use the regular oregano you know but you’ll

See the difference when you make this recipe okay we’re going to cook that up a little bit move this aside so we’re cooking that up and I’m going to show you here you’re going to need three 28 Oz cans of the whole tomatoes just like this so the whole

Tomatoes and what you want to do is just mash them down you know just squeeze them oo yeah squeeze them down and then you see these little ends sometimes you know the core right there so whoa I just got squirted oh no so we’ll just remove that and then

Just squeeze them down and this is the texture that you’re going to want okay so I’m going to rinse my hand off and then we’re going to add our Tomatoes that’s a lot of tomato I did squeeze them all down so you’re going to need three cans of the 28 Oz whole

Tomatoes okay so I’m going to try not to Splash it all over me but never know woo okay going to mix this all up oh yeah and we’re going to continue to simmer this I’m going to go ahead and add my other caned tomato and then we’ll get back with our beans

Okay I’m going to go ahead and add the rest of the tomatoes the 28 Oz I’m going to add to it I already squeezed it I just didn’t want to have you see me get squeezed on again so that’s what I did so I’m going to go ahead and add that in

There just like that then we’re going to add our be beans so I am using the northern uh white bean and it’s delicious and that’s a 15 o can and then we’re going to go ahead and use the kidney and I’ve drained them and cleaned them already so one can of the kidney

Uhhuh and last but not least of course we’re going to also add some some corn one can in it’s been drained and clean you know what else is missing I know let’s come on over here and drain them okay is my black bean the black

Bean I’m using the black bean 15 oz so what you want to do is just make sure you rinse them out really well make sure you take off the lid whoops you don’t want that in there clean them nice and we’re going to add them right into the pot okay here we go Now is this going to serve a family or what and I’ll give you some little pointers later okay so we got that cooking up and now we’re going to go ahead and add the rest of our ingredients our seasonings we’re going to add lindas one one package of lindas and I’m telling you

You got to have this in this recipe if you want that real taste chili flavor this is what you need to have lind’s one pack I’m telling you it looks just like this we’re going to add some chili powder one I think it’s one tablespoon of the chili powder and then one black

Pepper black pepper one teaspoon actually I went over I went a little closer to two because I love pepper but it’s totally up to you we’re going to mix all the ingredients together oh yes and we’re going to top it off with two bay Leaves perfect I’m going to keep it actually I’m going to bring it to a quick boil and then we’re going to put a we we’ll bring it down to a medium heat and we’ll give it a cover okay so let’s bring it to a nice little

Boil so we’re now we’re bringing it to a nice little boil and I just want to let you know I did use one tblspoon of the light chili powder okay cuz there is a difference there’s a dark and there’s a light and I prefer for the light okay

I’m going to bring it down to now a simmer we’re going to simmer that we’re going to cover and simmer for about 40 to 45 minutes okay so let’s get started on our aak calente cornbread are you ready to make some aente cornbread okay like I said hot

Water cornbread all you’ll need for this recipe is about a cup and a half of the cornmeal the yellow is what I use and um one half a cup of the white flour and it’s self-rising both so you want that in this recipe so we’re going to dump

That in there and I’m going to use my big old whisk or you can use your little Fork but I’ve got this whisk going on we want to mix it all together ooh I see and while we’re mixing that we’re going to add one teaspoon of sugar I love it

And then one tablespoon of lind’s mild salsa mix okay we’re going to add it in there for flavor and color so we’re cooking it up with lindas today so we give it a nice little blend mix yes and when it’s self-raising it just gives it a little bit of you know

Uh space you know so it’s not flat like a pancake pancake you know so you want the Sul rizing flour and corn and this is the texture look how pretty that is the color okay so let me move this aside and we’re going to add hot water okay hot

Water you really want it really warm okay there was it was steaming just so the W ago still we’re going to go ahead and add it to the mixture mhm keep stirring stir stir stir yeah till it’s all in there and you know keep some hot water aside too you know

You may need it if it gets thickened if it thick thickens up too much you want to add a little bit more hot water to it but no this is this is pretty much the recipe we’re going to Stir It I I have a tendency to move when I

Stir okay it’s not a bad thing all right so we’re mixing it nice and like I said we’re going to let it rest for a little bit and while it’s resting see so we may add a little bit I may just add I’m going to let it rest

And see what it looks like before I pour it into the skillet okay so let’s Let It rest and let’s get our Skillet heated up okay so I’ve turned this up to about a medium heat and I’m adding you know you can use a vegetable

Oil or a canola oil and enough to just coat the bottom of the skillet and we’re going to let that warm up a little bit let me just move it around mhm just like that okay so and we don’t usually use an olive oil because olive oil will burn and you don’t want

That to happen so now let’s just go ahead and check on our chili and see how it’s doing because we’ve had it on simmer oo the Aromas are incredible right Ian uh-huh he’s nodding yes okay we’ll keep it going beautiful oh okay so now we’ve got this heating

Up okay let’s just see I’m going to test it see if it’s ready how I always do ooh it’s ready yes it’s ready to go I’m going to lower that heat down a little bit and this is the consistency that you want I did add

About 2 more ounces of water you know to it so this is the look that you want and we’re going to do about three at a time so you can make them bigger or you can make them smaller I like them just right yes spread it out a little bit we’re

Going to go ahead and cook this up for about it’ll be about 2 to 3 minutes per side and you’ll see once it starts cooking what it’s supposed to look like so this is been about 2 minutes 2 and 1/2 minutes okay and it’s I think it’s

Ready to flip so we’re going to flip these over just like that woo it’s sliding all over the place holy moly okay nice we’re going to let those cook up for another like 2 minutes depends on your range as well it could go sooner you know sooner than

Later so we’ll keep an eye on it I think these guys are ready to come off because they’re nice and golden brown on the edges and it’s been about 2 minutes per side let’s just say we’re going to go ahead and drain them and then like I said this recipe will

Also will also make about 12 so go ahead and do three more and then we’ll plate it up mhm you get that sweet heat in there and here it is the final product the final presentation how beautiful this is and of course this is my famous vegetarian chili and I’ve gone ahead and

Topped it off with a little cheese jalapeno some green onion and you know you can top it off with some cilantro because as I told stories before I love cilantro and and if you don’t really care for that you can add your own like parsley any other you know herb that you

Would like so I’m going to top it off like that and I just want to let you know too you know for the show it’s been going wonderful and I want to let you know that I’ve got some guests that are coming back and I’m bringing on some new

Guests as well we’re going to be doing some field trips hanging out in the hood so you’re going to have to join us and be part of this whole show and you know as you saw I want to just say aente cornbread it’s got that sweet heat

Flavor oh and it’s just going to melt in your mouth and you want to serve it up warm I that’s a recommendation that I would just say and look how beautiful this is and again for lindas you know if you want to add a little bit more heat that just heat spice

Flavor go ahead and just add a little bit more to your liking no how beautiful this is again I want to say thank you for joining us here at our show and I hope you’re enjoying every show because I surely enjoy cooking for you and again till next time Miss Amigos

Just go to lenitas salsa.com and make all these wonderful recipes as well W Sal N