nutritional information

Per 1-cup Serving:

  • Calories: 276
  • Protein: 24 g
  • Total Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 33 g
  • Cholesterol: 0 mg
  • Sodium: 844 mg
  • Fiber: 9 g
  • Sugar: 4 g
Vegan

Ultimate Vegan Chili

Ultimate Vegan Chili

Serves 8

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 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 (1½ 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, 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

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.

February 2010 p.51

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comments

4 poblanos + chili powder used- result is not fiery hot Used dried beans (1/2 C each kidney, pinto and black) After cooking in the mushrooms I added 1 stalk celery, half of a red and half of a green pepper all minced, and sautéed for a few minutes. No celery salt used Tasted fantastic after adding beans, soy and Worschester sauces. However, the flavor and freshness died after the carrots were added and cooked in for 40 minutes.

Marc from Los Angeles - 2013-04-10 15:39:28

This chili was so good, I'll never make chili another way again! I used 4 chipotle chilis instead of one. It wasn't screaming hot, it had amazing flavor, and just left a lasting heat in your mouth. Wonderful, wonderful!

Gillian Gaddis - 2013-01-28 19:31:03

So good!! Even my non-vegan friends enjoyed this chili. I substituted a package of vegan sausage for the seitan, crumbling it in after the onions, garlic, and chipotle, and before the mushrooms. I opted for the three varieties of beans instead of the chili beans. The taste and hearty texture of this chili was just wonderful. I will probably use two chipotles next time, just to kick it up a notch.

Sabrina Veksler - 2013-01-02 07:10:44

I have made this dish several times. Vegans, vegetarians, and carnivores alike love this dish. You can change it up with different beans and more or less spice and make it suitable to your crowd. This is hands down the best, most versatile dish that pleases everyone. Try fresh jalapenos, celery, green chilis, bell pepper. LOVE this dish!

Kim Parham - 2012-12-27 00:15:14

Love this dish!! I left out the seitan and carrots. I did add the adobe sauce from the can and one additional pepper. To replace the seitan I added corn and extra mushrooms. I also opted for the different types of beans. 1 can chili beans (hot) 1 can black beans and 1 can navy beans. When you leave out the carrots, this meal turns into an under 30min meal. such great flavors and easy to make. LOVE LOVE LOVE

Rebecca MacIvor - 2012-11-01 15:51:55

I think you could easily leave out the chipotle. I can find cans of organic tribean mix at Kroger and I usually use 2 of those and they also have an organic chili bean can and I use 1 of those. It still has some spice but not as much as the chipotle.

eli_belli - 2012-09-29 11:06:49

Wanted to make this for my kids but they don't like spicy foods at all. Could I just leave out the chipotle chile?

Andrea Noce - 2012-09-23 14:08:52

I love this chili! I am not a big fan of tomato based chili so this is by far my favorite. I omit the mushrooms and the seitan though and it comes out just fine. Makes a lot and I switch it up to use on top of a taco salad or baked potato. So many possibilities. Even my meat and potato husband likes this one!

eli_belli - 2012-09-03 01:07:44

I loved this chili! I also made the maple cornbread muffins to go with it and it really completed the meal. It was also the first time using Seitan and I was not disappointed. The texture, spice and heartiness was perfect...a little vegan sour cream goes nicely too

Melanie - 2011-12-21 22:55:25

Amazing! I sub a package of veg-chorizo for the seitan! So much more like hearty chili!

Monica - 2011-12-07 19:25:12

Wow, what an amazing recipe! This is truly a fantastic chili. It's different... very smokey and without any meat. :) I've made this a few times and I make the following modifications. * Veg broth instead of water * Omit the carrots * Add 1 1/2 red peppers, chopped (I like to mix it up with yellow and orange when possible, since I like the multicolor effect) * Replace celery salt with sea salt * 2 chipotle chilis instead of 1 (I also add some of the sauce that the chilis come in, since I prefer it spicier)

Jess - 2011-11-29 22:59:31

Great recipe. I didn't use the seitan, but it worked. Best Veggie Chili we've ever had. Going to experiment with adding more mushrooms. Thanks!

Brandt from Cincinnati, OH - 2011-11-16 19:04:46

That's why it says "vegan" - Annie's makes one that doesn't have the anchovies.

Christy - 2011-10-23 10:07:36

I've been looking for a good chili recipe, but doesn't worcestershire sauce have anchovies in it?

Val - 2011-10-10 18:57:04

Tempeh works fine in Chili. It will be fairly small crumbles,, but I prefer to not have large chunks of mushy soy in my meals.

Andrew - 2011-10-10 14:30:44