Hearty Vegan Chili

Serving size:
 8 Servings

Ingredients

    • 3⁄4 c
    • olive oil
    • 1 1⁄2 lb
    • yellow onion (chopped)
    • 3 t
    • garlic (minced)
    • 1 t
    • chipotle pepper (ground )
    • 9 1⁄2 oz
    • seitan (shredded )
    • 1 lb
    • zucchini (diced )
    • 2 lb
    • red bell pepper (diced)
    • 4 T
    • chili powder
    • 1 T
    • ground cumin
    • 1 T
    • dried basil
    • 1 T
    • oregano
    • 3 T
    • lemon juice
    • 1 t
    • salt and black pepper, or to taste
    • 1 t
    • fennel seed
    • 40 oz
    • diced tomatoes (canned )
    • 20 oz
    • tomato sauce
    • 1 c
    • kidney beans (canned, drained and rinsed )
    • 1 c
    • pinto beans (canned, drained and rinsed)
    • 1 c
    • garbanzo beans (canned, drained and rinsed)
Prep
5 minutes
Ready in
5 minutes

Description

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

Instructions

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.

Notes

Cornbread is a perfect partner for this chili.

Course: