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Nothing says hearty like a big bowl of vegan chili! This dish is perfect for using up leftover beef-style seitan, redeeming some seitan that maybe didn't come out perfectly, or even works great with Impossible Beef or your favorite vegan crumbles.

Ingredients

 2-3 tbsp olive oil
 12oz / about 1 1/2 cups leftover seitan (crumbled), Impossible Beef or other vegan ground
 2 med onions, diced
 2 large sweet peppers, diced (I used one red and one yellow)
 2 jalapeños, minced
 4 cloves garlic, minced
 1/4 cup chili powder
 1 tbsp ground cumin
 1 ½ tsp salt
 1 tsp paprika
 1 tsp ancho chili powder
 ½ tsp black pepper
 ½ tsp cayenne
 1 32oz can crushed tomato I crushed whole, peeled San Marzano tomatoes because I really like the flavor, but any crushed tomatoes will work.
 1 15oz can fire roasted diced tomatoes
 2-3 chipotle chilis from can, diced
 2 15oz cans beans, drained and rinsed I used dark and light kidney beans, but pinto and black beans work great, too!
 1/4 cup bold vegan red wine or half a can/bottle of dark beerUse vegetable broth or omit if avoiding alcohol.

Directions

1

In a 5+ qt pot, heat 2T olive oil in a pan and fry up your seitan crumbles or vegan ground. Set aside. Add another 1T of oil if needed and sauté the chopped onions and sweet peppers until translucent and softened. Next add the minced garlic and jalapeños and sauté for an additional 30 seconds until fragrant.

TIP: If you're making this chili to redeem some seitan that came out a bit too soft or mushy, you can try coating the crumbles in some corn starch before frying to help them crisp up. You can also try baking the seitan crumbles a little bit at a low temperature to dry them out some before frying.

2

Coat the pepper and onion mixture with all of the dry seasonings, stirring until well mixed. Add tomatoes, chipotle chilis, beans and wine, beer, or broth. Give it all a good stir and bring to a low boil.

3

Reduce heat to medium and simmer, stirring occasionally until liquid has reduced and the chili has thickened, about 15 minutes. Cover and reduce heat to low, continuing to cook another 15-30 minutes.


More Creatureless Comforts and Beef-Style Recipes

Vegan Steak | Washed Flour SeitanBy JenThis is the best steak texture I've ever achieved and it came out of several tests with varying ingredients and cooking methods. Though there are a couple unique ingredients, the good news is you should be able to source them online, and you'll get a lot of use out of them if you like to make a lot of beefy-style seitan!
Shish-Kabob and PastramiBy bigassveganThis one recipe yields both a middle-eastern beef shish-kabob seitan AND a pastrami seitan (see instructions on how to finalize). It is completely up to you if you want to make it just be kabobs, just the pastrami, or both. The taste is there to serve both needs and depending on how you slice or finalize it, it will become two different and unique mock meats. In the notes, I also included the recipe for the traditional crispy Serbian cornbread, because this goes with it like you won't believe.
Vegan Shepard’s PieBy JenThis Vegan Shepard's Pie starts with delicious seitan shreds from washed flour which get dusted with flour and fried, cooked with veggies in a beefy broth, and piled high with the creamiest vegan garlic mashed potatoes you will ever try!
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Ingredients

 2-3 tbsp olive oil
 12oz / about 1 1/2 cups leftover seitan (crumbled), Impossible Beef or other vegan ground
 2 med onions, diced
 2 large sweet peppers, diced (I used one red and one yellow)
 2 jalapeños, minced
 4 cloves garlic, minced
 1/4 cup chili powder
 1 tbsp ground cumin
 1 ½ tsp salt
 1 tsp paprika
 1 tsp ancho chili powder
 ½ tsp black pepper
 ½ tsp cayenne
 1 32oz can crushed tomato I crushed whole, peeled San Marzano tomatoes because I really like the flavor, but any crushed tomatoes will work.
 1 15oz can fire roasted diced tomatoes
 2-3 chipotle chilis from can, diced
 2 15oz cans beans, drained and rinsed I used dark and light kidney beans, but pinto and black beans work great, too!
 1/4 cup bold vegan red wine or half a can/bottle of dark beerUse vegetable broth or omit if avoiding alcohol.

Directions

1

In a 5+ qt pot, heat 2T olive oil in a pan and fry up your seitan crumbles or vegan ground. Set aside. Add another 1T of oil if needed and sauté the chopped onions and sweet peppers until translucent and softened. Next add the minced garlic and jalapeños and sauté for an additional 30 seconds until fragrant.

TIP: If you're making this chili to redeem some seitan that came out a bit too soft or mushy, you can try coating the crumbles in some corn starch before frying to help them crisp up. You can also try baking the seitan crumbles a little bit at a low temperature to dry them out some before frying.

2

Coat the pepper and onion mixture with all of the dry seasonings, stirring until well mixed. Add tomatoes, chipotle chilis, beans and wine, beer, or broth. Give it all a good stir and bring to a low boil.

3

Reduce heat to medium and simmer, stirring occasionally until liquid has reduced and the chili has thickened, about 15 minutes. Cover and reduce heat to low, continuing to cook another 15-30 minutes.

Vegan Chili