Seitan Three-Bean Chili

Serving size:
 8 Servings

Ingredients

    • 1⁄2 lb
    • mushrooms (button or baby Bella, chopped)
    • 2
    • carrots (large, chopped)
    • 1
    • onion (large, chopped)
    • 2 T
    • olive oil
    • 3 T
    • tomato paste
    • 16 oz
    • seitan (plain or chorizo style, chopped if pieces are large)
    • 3 clv
    • garlic (minced)
    • 1
    • chipotle chile in adobo sauce (drained, minced)
    • 2 t
    • smoked paprika
    • 2 t
    • oregano (dried)
    • 1 1⁄2 t
    • chili powder
    • 15 oz
    • black beans (canned, partially drained)
    • 15 oz
    • kidney beans (canned, partially drained)
    • 15 oz
    • pinto beans (canned, partially drained)
    • 2 T
    • tamari
    • 1 T
    • Worcestershire sauce (vegan)
Prep
1 hour, 30 minutes
Ready in
1 hour, 30 minutes

Description

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

Adapted from www.vegetariantimes.com.

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!

 

Course: 

Special Diets: 

Food Allergies: