Directions
Yields: 8 Servings
Instructions:
1. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; 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.2. Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
Add extra chipotle to increase the heat.
Ingredients:
| 2 cups | onion (chopped) |
| 2 tablespoons | olive oil |
| 3 cloves | garlic (minced) |
| 1 clove | chipotle (in adobo sauce - drained and minced) |
| 8 ounces | baby bella mushrooms (finely chopped) |
| 16 ounces | seitan (chopped) |
| 3 tablespoons | tomato paste |
| 2 teaspoons | paprika (smoked) |
| 2 teaspoons | oregano (dried) |
| 1 1⁄2 teaspoon | chili powder |
| 3⁄4 teaspoons | celery salt |
| 45 ounces | chili beans |
| 1 cup | carrots (chopped) |
| 2 tablespoons | soy sauce |
| 1 tablespoon | Worcestershire sauce (vegan) |
Steps:
Source: http://www.vegetariantimes.com/recipe/ultimate-vegan-chili/
