Tried this recipe? Please click on the stars to rate it! Click the heart to bookmark.

Rating
Category, , , , ,

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
 OR make a fresh batch of ground seitan with this recipe!
 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 ChiliBy JenNothing 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.
Vegan Prime Rib(less) from Washed Flour 2By JenThis is a new version of my original vegan prime rib(less) roast made from washing flour. I subbed out fresh beetroot for powder to yield a firmer texture, as well as added more beefy flavoring to the mix. Still fancy enough for your holiday table, but easy enough to be enjoyed more often.
Vegan Palak Paneer with Creamy Wheat Starch CheeseBy JenThis vegan paneer is the creamiest version you will ever try! It's made from the leftover wheat starch water from washing flour, blended with tofu and coconut oil, and steamed to develop an amazingly cheesy texture. You can pan-fry it and add it to any of your favorite dishes, but of course I recommend this incredible Palak Paneer!
1 2 3 4 5 … 11

Ingredients

 2-3 tbsp olive oil
 12oz / about 1 1/2 cups leftover seitan (crumbled), Impossible Beef or other vegan ground
 OR make a fresh batch of ground seitan with this recipe!
 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
IngredientsDirections