Print

Ultimate Vegan Chili

The best damn vegan chili you've ever had. Made with ground seitan, mushrooms, stout, and chipotle peppers, it's simply jam-packed full of flavor.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 8
Author Cheryl Malik

Ingredients

  • 4 tablespoons neutral oil , such as canola or a light olive oil, divided
  • 20 ounces ground seitan
  • 16 ounces baby bella mushrooms , halved
  • 2 1/2 medium onions , chopped
  • 4 cloves garlic , minced
  • 1 6- oz . cans tomato paste
  • 2 tablespoons dried oregano
  • 3 tablespoons chili powder
  • 1/2 bottle dark beer , stout recommended
  • 1 cup not-beef broth or water
  • 1 teaspoon ground chile pequín or cayenne pepper
  • 1/2 tablespoon sweet paprika
  • 1 tablespoon Tabasco
  • 1/2 teaspoon ground cumin
  • 2 whole chipotle peppers
  • 2 tablespoons masa harina or corn meal
  • chopped white onions , to serve
  • jalapeños , fresh or pickled, to serve
  • chopped cilantro , to serve

Instructions

  1. Heat 2 tablespoons oil in a 6-qt. pot over high heat and sauté ground seitan 'til slightly browned. Remove with slotted spoon and set aside. Add 1 tablespoon oil and sauté mushrooms 'til browned; remove with slotted spoon and set aside.
  2. Heat 1 more tablespoon oil, then add onions and garlic; cook until lightly browned, about 5 minutes. Return ground seitan to pot; stir in tomato paste. Cook, stirring frequently and scraping bottom of pot with a wooden spoon, until tomato paste is caramelized, about 12 minutes. Add oregano, chili powder, chile pequín, paprika, tabasco, and cumin; cook, stirring frequently, for 1 minute.
  3. Add broth or water, beer, mushrooms, and chipotle peppers; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, about 2 hours. Stir in masa harina; season with salt. Simmer, stirring, until thickened, about 5 minutes. Serve with chopped white onions, jalapeños, and chopped cilantro.