Chipotle Seitan Chili
with Black Beans and Bell Pepper
- Soy
- Wheat
- Milk
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 chipotle spice, 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.
Ingredients
8 ounce
Chipotle Seitan Crumbles
(Contains: Soy, Wheat)
1 unit
Red Bell Pepper
½ cup
Jasmine Rice
1 unit
Red Onion
1 box
Black Beans
1 unit
Roma Tomato
2 unit
Scallions
2 clove
Garlic
1 unit
Veggie Stock Concentrate
½ cup
Cheddar Cheese
(Contains: Milk)
Not included in your delivery
unit
Salt
unit
Pepper
teaspoon
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Bring 1 cup water to a boil in a small pot. Once boiling, add rice, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Keep covered.
Wash and dry all produce. Mince or grate garlic. Halve, seed, and remove white ribs from bell pepper, then finely dice. Halve, peel, and dice onion. 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 bell pepper, onion, and scallion whites and cook until softened, 3-5 minutes, tossing occasionally.
Stir in garlic, tomato, and seitan. Break seitan into small pieces with spatula or wooden spoon. Cook until slightly reduced, 3-5 minutes.
Stir in black beans, stock concentrate, and 1 cup water. Simmer until thickened, 5-7 minutes. Season with salt and pepper.
Divide rice between plates. Top with chili. Garnish with scallion greens and ¼ cup cheddar (we sent more).
