Seitan and Black Bean Chili
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Seitan and Black Bean Chili

Seitan and Black Bean Chili

with Bell Pepper and Cheddar Cheese over Jasmine Rice

While beans are the basis for any good vegetarian chili, sometimes you just want a little bit more oomph in your bowl. Here, we’re using seitan to lend extra heartiness to this dish. Seasoned with chorizo spices, the wheat-based protein has smoky, sultry flavor built right in. Served on top a bed of white rice and garnished with shreds of melty cheese, this chili is comfort food at its finest.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

½ cup

Jasmine Rice

2 clove


1 unit

Red Bell Pepper

1 unit

Red Onion

2 unit


1 unit

Roma Tomato

1 box

Black Beans

8 ounce

Veggie Chorizo Crumbles

(Contains Soy, Wheat)

1 unit

Veggie Stock Concentrate

¼ cup

Cheddar Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat14 g
Saturated Fat3 g
Carbohydrate91 g
Sugar7 g
Dietary Fiber22 g
Protein54 g
Cholesterol15 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan


Cook Rice

Bring 1 cup water to a boil in a small pot. Once boiling, add rice, cover, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until rest of meal is ready.


Wash and dry all produce. Mince or grate garlic. Core and seed bell pepper, then finely dice. Halve, peel, and dice onion. Trim, then thinly slice scallions, keeping greens and whites separate. Core and dice tomato. Drain and rinse black beans.

Cook Veggies

Heat a large drizzle of olive oil in a large pan over medium heat. Add pepper, onion, and scallion whites. Cook, tossing, until softened, 3-5 minutes.

Cook Seitan

Stir garlic, tomato, and seitan into pan, breaking up seitan into small pieces. Cook, tossing, until tomato softens, 3-5 minutes.

Simmer Chili

Stir black beans, stock concentrate, and 1 cup water into pan. Bring to a simmer and let bubble until thickened, 5-7 minutes. Season with salt and pepper.

Plate and Serve

Divide rice between plates. Top with chili. Garnish with scallion greens and cheddar.