Ultimate Vegan Chili
Serves 8
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
- 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.
- Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
Nutritional Information
Per 1-cup Serving: Calories: 276, Protein: 24g, Total fat: 5g, Saturated fat: 1g, Carbs: 33g, Cholesterol: mg, Sodium: 844mg, Fiber: 9g, Sugars: 4g