Seitan & Mushroom Vegan Chili



Adapted from VegetarianTimes.Com


2 Tbsp             Olive Oil

1 large              Onion (About 2 Cups)

3 large              Garlic cloves, minced

1                      Chipotle Chili in adobo sauce, drained and minced

8 oz.                Baby Bella Mushrooms, finely chopped (1 ½ cups)

2-8 oz packages Seitan (3 cups)

3 Tbsp.            Tomato Paste

2 tsp.               Smoked Paprika

2 tsp.               Dried Oregano

1 ½ tsp.           Chili Powder

¾ tsp.              Celery Salt

3-15 oz Cans   Pinto or Red Kidney Beans, drained and rinsed

2-3 Large         Carrots, chopped (1 Cup)

2 Tbsp.            Low-Sodium Tamari Sauce

1 Tbsp.            Vegan Worcestershire Sauce



  1. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
  2. Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.


*Serves 8 



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