Name: Ultimate Vegan Chili

Ingredients:

• 2 Tbs. olive oil
• 1 large onion, chopped (2 cups)
• 3 cloves garlic, minced (1 Tbs)
• 1 chipotle chili in adobo sauce, drained and minced
• 8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
• 2 8-oz pkgs. seitan, chopped (3 cups)
• 3 Tbs tomato paste
• 2 tsp. smoked paprika
• 2 tsp dried oregano
• 1 1/2 tsp chili powder
• 3/4 tsp celery salt
• 3 15-0oz cans chili beans (such as Bush's Best Chili Beans) partially drained _or_ 1 can each black beans, kidney beans and pinto beans, partially drained
• 1 cup chopped carrots (2 to 3 large carrots)
• 2 Tbs low-sodium tamari or soy sauce
• 1 Tbs vegan Worcestershire sauce
• 1 cup water

Instructions:

• Heat oil in Dutch oven over medium-high heat
• Add onion and saute 7 to 10 minutes or until beginning to brown, stirring often
• Add garlic and chipotle chili, and saute 1 minute more
• Stir in mushrooms and cook 3 to 4 minutes, or until softened
• Add seitan, tomato paste, paprika, oregano, chili powder, celery salt and 1 cup water
• Cook 3 to 4 minutes, stirring occasionally
• Add beans, carrots, tamari and Worcestershire sauce.
• Cover, reduce heat to medium-low and simmer 1 hour or until carrots are tender

Comments:

Source: Vegetarian Times, Feb 2010 issue, page 50

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