Veg Times' Ultimate Vegan Chili

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 237.3
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 623.8 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 8.5 g
  • Protein: 20.3 g

View full nutritional breakdown of Veg Times' Ultimate Vegan Chili calories by ingredient


Introduction

Vegetarian Times' Feb 2010 issue includes this chili recipe, which I'm super psyched to have for dinner tonight! Pair it with corn bread or biscuits and a big salad!

The original recipe called for tomato paste, but since I had tomatoes on hand and not the paste, I'm making that switch from the recipe. Vegetarian Times' Feb 2010 issue includes this chili recipe, which I'm super psyched to have for dinner tonight! Pair it with corn bread or biscuits and a big salad!

The original recipe called for tomato paste, but since I had tomatoes on hand and not the paste, I'm making that switch from the recipe.
Number of Servings: 8

Ingredients

    2 tbsp olive oil
    1 large onion, chopped (about 2 cups)
    3 cloves garlic, minced
    8 oz. crimini or baby bella mushrooms, chopped
    16 oz. Seitan, roughly chopped
    1 15oz can tomatoes with chiles
    2 tsp paprika
    2 tsp oregano
    2 tsp chili powder
    3 15-oz cans of beans -- either a chili bean mix, or one can each of black, red kidney, and pinto beans
    2 medium carrots, chopped
    1 tbsp. cider vinegar

Directions

Heat oil in a large dutch oven over medium-high heat.

Add onion and saute 7-10 minutes, until soft and golden, stirring often. Add the garlic and saute 1 minute more.

Stir in mushrooms. Cook 3-4 minutes more, until softened.

Add seitan, tomatoes, herbs and spices and 1/3 cup water; cook 3-4 minutes, stirring occasionally.

Add remaining ingredients. Cover and reduce heat to low. Simmer 1 hour or until carrots are tender.

Number of Servings: 8

Recipe submitted by SparkPeople user BTVMADS.