Chili Supreme

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(from walowrey’s recipe box)

Whether your winter entertaining leans more toward casual gabfests with friends or TV-themed gatherings to watch awards shows or the Super Bowl, a big batch of chili is a sure bet for satisfying guests. This hearty three-bean recipe, featuring mushrooms and seitan, is chunky and chewy, with just the right balance of heat and spice. Paired with homemade cornbread muffins, Key lime pie, and a big tossed salad, it’s a party meal that’s worthy of a trophy, an award, or a toast from fellow diners.

This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! If you like your chili three-alarm hot, add an extra chipotle chile or two.

Nutritional information: 276 calories, 24g protein, 5g total fat, 1 g saturated fat, 33g carbohydrates, 0mg cholesterol, 844mg sodium, 9g fiber, and 4g sugar

Source: Vegetarian Times

Serves 8 people

Categories: American, Superbowl, Vegan

Ingredients

  • 1 large organic onion, chopped (2 cups)
  • 2 tablespoons organic olive oil
  • 3 cloves organic garlic, minced (1 tablespoon)
  • 1 chipotle chile in adobo sauce, drained and minced
  • 8 ounces organic baby portabella mushrooms, finely chopped (1 1/2 cups)
  • 16 ounces organic seitan, chopped (3 cups)
  • 3 tablespoons organic tomato paste
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried organic oregano
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoons celery salt
  • 15 ounces cooked organic black beans
  • 15 ounces cooked organic kidney beans
  • 15 ounces cooked organic pinto beans
  • 1 cup organic carrots, chopped (2 to 3 large carrots)
  • 2 tablespoon organic tamari or organic soy sauce
  • 1 tablespoon vegan Worcestershire sauce

Directions

  1. Heat oil in Dutch oven over medium-high heat.

  2. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often.

  3. Add garlic and chipotle chile, and sauté 1 minute more.

  4. Stir in mushrooms; cook 3 to 4 minutes, or until softened.

  5. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

  6. Add beans, carrots, tamari, and Worcestershire sauce.

  7. Cover, and reduce heat to medium-low.

  8. Simmer 1 hour, or until carrots are tender.

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