topBanner
Chipotle Seitan Chili

Chipotle Seitan Chili

with Black Beans and Bell Pepper

Read more

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.

Tags:Veggie
Allergens:SoyWheatMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Chipotle Seitan Crumbles

(ContainsSoy, 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

(ContainsMilk)

Not included in your delivery

unit

Salt

unit

Pepper

teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories696 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber10 g
Protein52 g
Cholesterol13 mg
Sodium889 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.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

Stir in garlic, tomato, and seitan. Break seitan into small pieces with spatula or wooden spoon. Cook until slightly reduced, 3-5 minutes.

5

Stir in black beans, stock concentrate, and 1 cup water. Simmer until thickened, 5-7 minutes. Season with salt and pepper.

6

Divide rice between plates. Top with chili. Garnish with scallion greens and ¼ cup cheddar (we sent more).