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Seitan Chili

Power-packed with vitamins, minerals, fiber, and protein, this vegan chili hits the spot when your need for vegan comfort food arises or you need to feed a hungry vegan crowd during the winter months.

Warm up to a bowl of this vegan chili when your need for comfort food arises. Power-packed with vitamins, minerals, fiber, and protein, beans and seitan make a hearty vegan stew that can be prepped in batches and kept in the freezer for fast vegan meals or served as a crowd-pleasing vegan dish when you're entertaining a hungry vegan (or non-vegan) bunch during the cold winter months.



Warm up to a bowl of this vegan chili when your need for comfort food arises. Power-packed with vitamins, minerals, fiber, and protein, beans and seitan make a hearty vegan stew that can be prepped in batches and kept in the freezer for fast vegan meals or served as a crowd-pleasing vegan dish when you're entertaining a hungry vegan (or non-vegan) bunch during the cold winter months.

Seitan Chili
Serves 8

Ingredients:

    • 2 tablespoons olive oil

    • 1 large onion, chopped

    • 1 large carrot, chopped

    • 1 large green bell pepper or 2 poblano peppers, seeded, chopped

    • 4 garlic cloves, minced

    • 1 to 2 tablespoons chili powder, to taste

    • 2 tablespoons chipotle in adobo sauce, finely chopped

    • 1 (28-ounce) can fire-roasted diced tomatoes (do not drain)

    • 1 (15-ounce) can tomato sauce

    • 1 (15-ounce) can kidney beans, rinsed, drained

    • 1 (15-ounce) can black beans, rinsed, drained

    • 2 cups shredded seitan

    • 1 bunch fresh cilantro, chopped (leaves only)



Directions:

  1. Heat oil in a large pot over medium heat. Cook onions, carrot, and pepper, stirring often, until softened.

  2. Add garlic, chipotle, and chili powder, stirring to coat. Cook for 1 minute.

  3. Add tomatoes, tomato sauce, beans, and seitan, stirring to combine. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.

  4. Stir in cilantro, remove from heat, and serve hot.


More tasty vegan treats
Pumpkin Seed Ravioli
Rotelle with asparagus and mushroom sauce
Bowties with tomato-rosemary currant sauce

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