Happy Wednesday!
First off, I want to say I received the recipe and inspiration from Heather over at Kiss My Broccoli.The original post for this recipe can be found here.
As you may or may not know, I try to be vegan as often as possible. I’m not a strict vegan, I eat chicken and sometimes cheese, but if I can find ways to make delicious food using substitutes, I’m happy. So, my friend Stephanie and I got together last night with all the supplies ready to go, and made some chili. I prefer to not call it vegan chili, just because I know the word “vegan” scares a lot of people. Instead, we’ll call it vegetarian chili.
After getting through half the recipe, cutting the veggies and roasting the corn, we realized we hadn’t read one of the most important steps: cook in slow cooker for 2-3 hours. We didn’t have a slow cooker, and we were starving. So we improvised and just cooked it on the stove, covered the pot, and it turned out to be delicious.
Two knives for teamwork!
Because of the lack of time and slow cooker, the chili didn’t come out as thick as it should have. So, we decided to pair the chili with some spelt spaghetti.
And before you go on to read the recipe, beware: go easy on the spices if you’re not into spicy food. Also, it makes a large pot of chili, great for leftovers.
RECIPE (slightly modified) Makes 6-8 servings.
1 large onion, coarsely chopped
1 medium green bell pepper, chopped
1 large zucchini, chopped
1 15oz can corn (unsalted if available)
3 15oz cans mixed beans, undrained (pinto, kidney, black)
2 whole tomatoes, diced
2 8 oz cans tomato sauce
2 cups homemade seitan, chopped
2 Tablespoons cumin
1 Tablespoon chili powder
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste
1. Preheat oven to 400 degrees Fahrenheit then get to chopping your vegetables.
2. Thoroughly coat a cookie sheet with vegetable oil, add your vegetables in a single layer and roast for 20-25 minutes or until tender/browned.
3. Drain corn and pat dry with a paper towel.
4. Transfer corn to a skillet lightly coated with olive oil and saute over medium-high heat until browned.
5. Saute the seitan (break it up into crumbles) with light olive oil until desired texture
6. Start the sauce: Add the diced tomatoes, tomato sauce, beans and spices to the large pot
7. When seitan is done, add to sauce mixture along with corn and veggies.
8. Stir and cover. Keep heat on medium for a simmer. Cook for 20 mins.
9. Adjust seasoning as needed to taste before serving.
10. Top with sliced avocado or mix with pasta/rice/quinoa!
I hope you all enjoyed this post and decide to make some veggie chili of your own! You won’t miss the meat, I promise!
Bon appétit,
ThatFoodieGirl
