ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com/ LEARN HOW TO MAKE THE BEST VEGAN / VEGETARIAN MEATY CHILI EVER! LAY HO MA! Whether it's cold or hot outside, whether you're enjoying this as a dip or as an entree, this umami rich chili is sure to stand out! Join me in this episode and learn how to make an easy vegetarian / vegan chili recipe right at home. Let's begin! Chili Powder Ingredients: 40g dried guajillo chiles 6 dried red Thai chiles 1 dried chipotle grande 1 dried chipotle morita 1 dried shiitake Chili Ingredients: 350g extra firm tofu 1 tbsp avocado oil 1 1/2 tbsp soy sauce 1 1/2 tbsp dark soy sauce 2 red onions 3 pieces garlic 1 cup dried brown lentils 2 tbsp chili oil (https://www.youtube.com/watch?v=IkBWsfsEVkM) 1/2 tsp cumin 1 tsp sweet paprika 1/2 tsp cinnamon 1/4 tsp oregano generous pinch of salt 2 tbsp homemade chili powder 2 tbsp tomato paste 1 cup red wine 1 cup vegetable stock 800ml canned tomato purée 5g cacao paste 1 1/2 tbsp maple syrup limes to serve avocado to serve few sprigs cilantro tortilla chips to serve Directions: 1. Heat up a nonstick pan to medium heat. Place in the dried peppers and spread them out. Toast the peppers for a few minutes flipping them occasionally. Then, set them aside 2. Pat dry the extra firm tofu and use a fork to mash into a crumble 3. Heat the nonstick pan back to medium heat. Add 1 tbsp avocado oil followed by the crumbled tofu. Sauté for 4-5min 4. Add both soy sauces and sauté for another 3-4min. Then, set aside 5. When the peppers are cool, remove the stem and seeds. Add the peppers to a spice grinder or high powered blender along with the dried shiitake. Blend on high until powdered. Transfer the chili powder into a jar to enjoy for up to 5-6 months 6. Finely chop the red onions and garlic. Rinse and drain the brown lentils and set aside 7. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for 4-5min 8. Add the garlic and sauté for 1-2min. Add the cumin, sweet paprika, cinnamon, oregano, salt, and a generous tbsp of the freshly made chili powder. Then, sauté for 1-2min 9. Create a well in the middle of the pan and add the tomato paste. Sauté the paste for about a minute. Then, add the red wine and cook for 3-4min 10. Add the brown lentils and crumbled tofu. Give the pot a good stir. Then, add in the vegetable stock and tomato purée 11. Add the cacao paste and maple syrup. Give the pot a good stir and bring to a boil. Then, turn the heat to medium low and cover and cook for 45min to 1hr 12. Plate the chili and serve with fresh lime, avocado slices, freshly chopped cilantro, and tortilla chips If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: @yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: @wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: https://www.youtube.com/watch?v=VWQLiWurz94