HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeitan And Black Bean Chili
Seitan and Black Bean Chili

Seitan and Black Bean Chili

with Bell Pepper and Cheddar Cheese over Jasmine Rice

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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
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
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

(ContainsSoy, Wheat)

1 unit

Veggie Stock Concentrate

¼ cup

Cheddar Cheese


Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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


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.


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