Ultimate Vegan Chili

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This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! If you like your chili three-alarm hot, add an extra chipotle chile or two.

  • 1-cup ServingServings

Ingredients

  • 1 large onion, chopped (2 cups)
  • 2 Tbs. olive oil
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 chipotle chile in adobo sauce, drained and minced
  • 8 oz. baby bella mushrooms, finely chopped (11/2 cups)
  • 2 8-oz. pkgs. seitan, chopped (3 cups)
  • 3 Tbs. tomato paste
  • 2 tsp. smoked paprika
  • 2 tsp. dried oregano
  • 1 1/2 tsp. chili powder
  • 3/4 tsp. celery salt
  • 3 15-oz. cans chili beans, such as Bush's Best Chili Beans, partially drained, or 1 can each black beans, kidney beans, and pinto beans, partially drained
  • 1 cup chopped carrots (2 to 3 large carrots)
  • 2 Tbs. low-sodium tamari or soy sauce
  • 1 Tbs. vegan Worcestershire sauce

Preparation

1. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

2. Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 276
  • Carbohydrate Content: 33 g
  • Fat Content: 5 g
  • Fiber Content: 9 g
  • Protein Content: 24 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 844 mg
  • Sugar Content: 4 g