Published October 25, 2021 11:44AM
Our Vegan Chili Supreme Is the Hearty Spoonful You Need Right Now
We call this recipe 'supreme' because it has three beans, mushrooms, and seitan – and because you'll reign supreme at any chili cook-off
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
Ingredients
- 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 (or add more to taste)
- 8 oz. baby bella mushrooms, finely chopped (1 1/2 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
- 1 15-oz. can black beans, partially drained
- 1 15-oz. can kidney beans, partially drained
- 1 15-oz. can 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.
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2. Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.