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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
 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

Black Garlic & Guinness BurgersBy SuzanneThe addition of black garlic and Guinness, along with porcini mushrooms give this burger an earthy *meat* flavour. The addition of TVP gives the burgers a meaty texture. Black garlic is easy to make from fresh garlic bulbs. The easiest and less odorous way I've found is to pop them into roasting bags and put them into your slow cooker on a yogurt heating. It takes over a week, but it's much cheaper than buying them already made.
Washed Flour Roast BeefBy JenThis vegan beaf made from washing flour is tender and juicy. After simmering, you can slice it cold for sandwiches, cut into shreds and fry them up for hot sandwiches, or coat with some salt, pepper, and a garlic-herb infused vegan butter and roast. The simmering liquid makes an amazing gravy or jus which can be thickened with a little bit of leftover starch water.
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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
 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