Monday, January 31, 2011

Favorite Vegan Chili Recipe

Is this not the perfect weather for chili? And why not be healthy while you are at it. I snagged this recipe from and we LOVED it. It is completely vegan, but don't let that stop you from at least trying this recipe or even switching a few things to make it your own. We would be having this tonight with some hot cornbread if we weren't going to the Melting Pot instead :)


Ultimate Vegan Chili Recipe
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 (1 1/2 cups)
* 2 8-oz. pkgs. seitan, chopped (3 cups)
* 3 Tbs. tomato paste
* 2 tsp. 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

1. Heat oil in large pot 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.

Note: Be sure to drain the chile in adobo sauce-we forgot and it kicked the spiciness through the roof! Still delicious though.

1 comment:

  1. We can attest to the deliciousness of this recipe. Carly and Ryan prepared it for us shortly after Rilyn was born and it was very yummy! Actually we will be finishing up the leftovers tonight, thanks guys!



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