Ground seitan (wheat gluten) gives this vegan chili its "meaty" texture. Add extra flavor to your chili bowl by topping with fresh cilantro, green onion, and cherry tomatoes.

Lisa Holderness Brown
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-qt. Dutch oven melt butter over medium-high heat. Add onion, zucchini, and garlic; cook and stir 3 minutes. Stir in chili powder and oregano; cook and stir 1 minute more.

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  • Stir in next six ingredients (through chipotle pepper). Bring to boiling. Stir in seitan; reduce heat. Simmer, covered, 20 minutes, stirring occasionally. If desired, top servings with additional chili powder and assorted toppers.

*Tip

If you can't find ground seitan, buy traditional seitan and grind it yourself. Place the seitan in a food processor or blender. Cover and process or blend until small crumbles form.

Nutrition Facts

270 calories; fat 5g; cholesterol 5mg; saturated fat 1g; carbohydrates 38g; mono fat 1g; poly fat 1g; insoluble fiber 11g; sugars 6g; protein 17g; vitamin a 5621.7IU; vitamin c 8.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.3mg; vitamin b6 0.3mg; folate 47.9mcg; sodium 837mg; potassium 620mg; calcium 116mg; iron 4mg.
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