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Chipotle Seitan Chili

Chipotle Seitan Chili

with Bell Pepper, Cheddar, and Jasmine Rice

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Seitan, a wheat-based Japanese protein, lends heartiness to this classic chili. A touch of smoky chipotle gives this dish an extra kick. Finished with gooey cheddar, this is vegetarian 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 Time30 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

Green Bell Pepper

1 unit

Red Onion

13.4 ounce

Black Beans

1 unit

Roma Tomato

2 clove

Garlic

1 unit

Veggie Stock Concentrate

2 ounce

Cheddar Cheese

(ContainsMilk)

½ cup

Jasmine Rice

2 unit

Scallions

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3481.088 kJ
Calories832 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber23 g
Protein55 g
Sodium975 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
Pot
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

Cook the rice: In a small pot, bring 1 cup salted water to a boil. Once boiling, add the rice, cover, and simmer for 15-20 minutes, until tender. Remove from the heat and keep covered until the rest of the meal is ready.

2

Mince or grate the garlic. Halve, seed, and remove the white ribs from the bell pepper, then finely dice. Halve, peel, and dice the red onion. Thinly slice the scallions, keeping the whites and the greens separate. Core and dice the tomato. Drain and rinse the beans.

3

Heat 2 Tablespoons oil in a large pan over medium heat. Add the pepper, onion, and scallion whites and cook, tossing for 3-5 minutes, until softened. Add the garlic, tomatoes, and seitan to the pan, and cook for 3-5 minutes, breaking up the seitan into small pieces.

4

Add the beans to the pot along with the stock concentrate and 1 cup water. Simmer for 5-7 minutes, until thickened. Season with salt and pepper. TIP: If you have time, let the chili simmer longer. The flavors will get even better!

5

Finish and plate: Serve the chipotle seitan chili on a bed of jasmine rice and garnish with the reserved scallion greens and cheddar cheese.