Italian Seitan Chili
A meaty chili without the meat, this one-pot dish gets its zesty flavor from Italian Seitan.
Ingredients
- 1 tablespoon olive oil optional (see note)
- 2 stalks celery chopped
- ½ onion chopped
- ½ green bell pepper chopped
- 1 8 ounce package Upton's Naturals Italian Seitan
- 2 cloves garlic minced
- 1 15.5 ounce can red kidney beans, drained and rinsed
- 1 15.5 ounce can pinto beans, drained and rinsed
- 1 28 ounce can diced tomatoes
- 1 15 ounce can tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Optional toppings: vegan sour cream vegan cheddar shreds, thinly sliced scallions, saltine crackers, avocado, and hot sauce.
Instructions
- Heat the oil in a stockpot over medium heat. Add the celery, onion and pepper. Saute 3-5 minutes until onions are soft. Add the beef crumbles, saute 5 minutes until crumbles have browned. Add the garlic and saute 1 additional minute until fragrant.
- Add the beans, tomatoes with their juices, and tomato sauce, stir until well combined. Simmer for 4-6 minutes until heated all the way through. Add the chili powder, cumin, salt, black pepper, and stir until well combined.
- Taste and adjust seasoning as desired.
Notes
OIL FREE OPTION: omit the oil and saute the onions in ¼ cup water or low sodium vegetable broth, add more liquid as needed.