Recipes
Return to previous pageTwo Bean Seitan Chili
(3 ratings)
Seitan is wheat gluten, a fabulous source of vegetarian protein. Here it’s flavored with minced chipotle chilies in adobo sauce, a potent southwest flavoring.
- Preparation Time: 5 minutes
- Cooking Time: 30 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 large white onion, chopped
- 1 red bell pepper, seeded and diced
- 3 garlic cloves, finely chopped
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon minced canned chipotle chile in adobo sauce
- 1 teaspoon kosher salt or sea salt
- 1/2 teaspoon ground black pepper
- 1 pound seitan, coarsely chopped
- 1/2 cup water
- 1 15 ounce can diced tomatoes
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can kidney beans, rinsed and drained
- 1 cup crumbled queso fresco
- 1/4 cup chopped cilantro
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the onion, red pepper and garlic and cook stirring frequently, until onion is golden about 8 minutes. Stir in the chili powder, cumin, oregano, chipotle chile, salt and pepper. Stir in the seitan, water, tomatoes, and both cans of beans. Bring to a simmer and cook covered, stirring occasionally, until slightly thickened about 20 minutes. Serve with crumbles of queso fresco and cilantro.
Tips
- If you can't find queso fresco you can use reduced-fat feta.
Client Comments
- Craig Richard Nelson
- 7/8/2009
- This is delicious!
- Teri
- 1/26/2009
- I have made this chili several times and always add just a tad bit more water and a third bean. Everyone who eats this chili loves it even though they are sceptical of the vegetarian Seitan. I found this ingredient in Whole Foods and Central Market in Seattle
- Brittany
- 4/1/2008
- This is the best chili I have eaten. This dish is very flavorful and fill you up. I loved it!
