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Whether your winter entertaining leans more toward casual gabfests with friends or gathering around a screen to watch movies, awards shows, or the big game, a batch of vegan chili is always a sure bet for satisfying guests.
This hearty three-bean recipe, featuring mushrooms and seitan, is chunky and chewy, with just the right balance of heat and spice. Paired with homemade cornbread muffins and a big tossed salad, it’s a party meal that’s worthy of a trophy, an award, or a toast from fellow diners.
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Dairy-Free Corn Chowder with Roasted Green Chilies
Instant Pot Chili Mac
Black Bean Chili
Vegan Chili Supreme
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.