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Hearty Vegan Chili

Prep time
5 mins
Entrée | Soups


Give this one a try--You will never miss the meat!


3⁄4 colive oil
1 1⁄2 lbyellow onion (chopped)
3 tgarlic (minced)
1 tchipotle pepper (ground )
9 1⁄2 ozseitan (shredded )
1 lbzucchini (diced )
2 lbred bell pepper (diced)
4 Tchili powder
1 Tground cumin
1 Tdried basil
1 Toregano
3 Tlemon juice
1 tsalt and black pepper, or to taste
1 tfennel seed
40 ozdiced tomatoes (canned )
20 oztomato sauce
1 ckidney beans (canned, drained and rinsed )
1 cpinto beans (canned, drained and rinsed)
1 cgarbanzo beans (canned, drained and rinsed)


In large stockpot, sauté onion in 1/2 cup olive oil until tender. Add garlic and chipotle and sauté 5-10 minutes longer. Add shredded seitan and sauté an additional 5-10 minutes. Add spices and continue cooking. In a separate pot, sauté zucchini and bell pepper in remaining ¼ cup oil until tender. Add to stockpot with remaining ingredients and simmer until ready to serve, or refrigerate for later use.


Cornbread is a perfect partner for this chili.