Ultimate Vegan Chili 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! In lieu of chili beans such as Bushs Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you like your chili three-alarm hot, add an extra chipotle chile or two. 2 Tbs. olive oil 1 large onion, chopped (2 cups) 3 cloves garlic, minced (1 Tbs.) 1 chipotle chile in adobo sauce, drained and minced 8 oz. baby bella mushrooms, finely chopped (1 ½ cups) 2 8-oz. pkgs. seitan, chopped (3 cups) 3 Tbs. tomato paste 2 tsp. smoked paprika 2 tsp. dried oregano 1 ½ tsp. chili powder ¾ tsp. celery salt 3 15-oz. cans chili 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 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.
Posted on: Mon, 27 Oct 2014 18:32:02 +0000
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