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.
Ingredients
½ cup
Jasmine Rice
2 clove
Garlic
1 unit
Red Bell Pepper
1 unit
Red Onion
2 unit
Scallions
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
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
