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Seitan Three-Bean Chili

Yield
Servings
Prep time
1 1⁄2 hours
Course
Entrée
Special Diets
Vegan | Vegetarian | High Fiber
Food Allergies
Dairy-free | Corn-free
Source

Adapted from www.vegetariantimes.com.

Description

Hearty seitan and mushrooms form the base in this rich and flavorful chili.

Ingredients

2 Tolive oil
1 onion (large, chopped)
2 carrots (large, chopped)
1⁄2 lbmushrooms (button or baby Bella, chopped)
3 Ttomato paste
16 ozseitan (plain or chorizo style, chopped if pieces are large)
3 clvgarlic (minced)
1 chipotle chile in adobo sauce (drained, minced)
2 tsmoked paprika
2 toregano (dried)
1 1⁄2 tchili powder
3⁄4 tcelery salt
15 ozblack beans (canned, partially drained)
15 ozkidney beans (canned, partially drained)
15 ozpinto beans (canned, partially drained)
2 Ttamari
1 TWorcestershire sauce (vegan)

Instructions

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, mushrooms, and carrots, and sauté for 8-10 minutes, until softened. Add the tomato paste and cook, storring, for 1 minute. Stir in the seitan, garlic, chipotle chile, paprika, oregano, chili powder, and celery salt. Cook 1-2 minutes, stirring frequently, scraping up any browned bits of seitan. Add 1 cup of water, the black beans, kidney beans, and pinto beans, tamari, and Worcestershire sauce. Bring to a boil, then lower the heat to medium-low. Cover and simmer for 1 hour, stirring occasionally, until the carrots are tender. Add a bit of water, a little at a time, if the chili is getting too thick. Taste, and adjust seasoning if needed. Serve hot!