Vegan Seitan Chili

Adapted from Half Baked Harvest

Serves 5-6

INGREDIENTS

• 2-3 tablespoons Olive Oil

• 1 Yellow Onion (Chopped)

• 3-4 Cloves Garlic (Minced)

• 3 Jalapeño Peppers (Seeded + Chopped)

• 1 tablespoon Chili Powder

• 1/2 tablespoon Cayenne Powder

• 1 tablespoon Smoked Paprika

• 2 teaspoons Ground Cumin

• 1/2 teaspoon Salt

• 1 teaspoon Ground Black Pepper

• 1 box Blackbird Original or Chili Lime Seitan (8 oz)

• 1 can Black Beans (Rinsed)

• 1 can Pinto Beans (Rinsed)

• 28 oz Fire Roasted Diced Tomatoes

• 4 cups Vegetable Broth

• 2 Fresh Limes (Juiced)

• Optional Garnish- Fresh Cilantro, Diced Avocados, Vegan Cheese, Chips/Bread/Cornbread

METHOD (STOVETOP)

1. Heat (low/medium temperature) big pot or dutch oven with Olive Oil. Add in chopped Yellow Onions, minced Garlic, and seeded + chopped Jalapeño Peppers. Cook for 2-3 minutes

2. Add in Chili Powder, Cayenne Powder, Smoked Paprika, Ground Cumin, Salt, and Pepper. Stir to combine. Add in Blackbird Original/Chili Lime Seitan, Black Beans, and Pinto Peans. Stir mixture together.

3. Pour in Diced Tomatoes and Vegetable Broth. Place cover on pot and reduce heat to low. Let simmer for 15-20 minutes.

4. Squeeze Lime Juice into Chili and stir. Turn off heat.

5. Serve chili in large bowls (optionally) garnished with Fresh Cilantro, Diced Avocados, and Vegan Cheese. Serve with either Chips, Bread, or Cornbread.

NOTES

• Keeps well in the fridge for 2-3 days.

• This Vegan Seitan Jalapeño Chili is mildly spicy. Add in additional jalapeños and cayenne for more heat.