Ultimate Vegan Chili

This Ultimate Vegan Chili recipe is a hearty, flavorful dish packed with plant-based protein from seitan, and rich in savory spices like chili powder, smoked paprika, and chipotle peppers. Perfect for vegan, gluten-free, or plant-based diets, this chili is both filling and nutritious. Made with mushrooms, onions, and a blend of spices, it’s simmered to perfection with dark beer (stout recommended) and a hint of Tabasco for added heat. Whether you’re craving a vegan comfort food or need a hearty meal, this chili is perfect for cozy dinners or meal prep. Serve with dairy-free sour cream, cilantro, and jalapeños for the ultimate topping experience. Make this chili today for a spicy and smoky dish everyone will love!

Ingredients:

• 4 tablespoons neutral oil (such as canola or light olive oil, divided)
• 20 ounces ground seitan
• 16 ounces baby bella mushrooms, halved
• 2 ½ medium onions, chopped
• 4 cloves garlic, minced
• 16 oz can tomato paste
• 2 tablespoons dried oregano
• 3 tablespoons chili powder
• ½ bottle dark beer (stout recommended)
• 1 cup not-beef broth or water
• 1 teaspoon ground chile pequín or cayenne pepper
• ½ tablespoon sweet paprika
• 1 tablespoon Tabasco sauce
• ½ teaspoon ground cumin
• 2 tablespoons whole chipotle peppers
• 2 tablespoons masa harina or cornmeal
• 1 chopped white onion, for serving
• 1 jalapeño, fresh or pickled, for serving
• 1 bunch cilantro, chopped, for serving

Instructions:

1. Heat 2 tablespoons of oil in a 6-quart pot over high heat. Add the ground seitan and sauté until slightly browned, about 5-7 minutes. Remove the seitan with a slotted spoon and set aside.
2. Add 1 tablespoon of oil to the same pot, then sauté the mushrooms until browned, about 5 minutes. Remove with a slotted spoon and set aside.
3. Heat the remaining tablespoon of oil and add the chopped onions and garlic. Sauté until lightly browned, about 5 minutes.
4. Return the browned seitan to the pot. Stir in the tomato paste and cook, stirring frequently and scraping the bottom of the pot with a wooden spoon, until the tomato paste becomes caramelized, about 12 minutes.
5. Add the oregano, chili powder, chile pequín (or cayenne pepper), paprika, Tabasco sauce, and cumin. Stir and cook for 1 minute to allow the spices to bloom.
6. Pour in the broth (or water), beer, mushrooms, and chipotle peppers. Bring the mixture to a boil.
7. Reduce the heat to medium-low and let it simmer for about 2 hours, stirring occasionally to prevent sticking.
8. Stir in the masa harina and season with salt to taste. Continue simmering for about 5 more minutes, stirring occasionally until the chili thickens.
9. Serve with chopped white onion, fresh or pickled jalapeños, and cilantro for garnish.

---

Why You’ll Love This Recipe

This Ultimate Vegan Chili is a bold and hearty dish that packs rich, smoky, and spicy flavors in every bite. It combines the meaty texture of ground seitan with a variety of spices, beer, and chipotle peppers, creating a satisfying and deeply flavorful chili. The addition of masa harina gives it a thick, creamy texture, making it perfect for a cozy meal. Whether you’re following a vegan or plant-based diet, this chili is sure to become a crowd favorite.

---

Tips

• Brown the tomato paste: Allowing the tomato paste to caramelize in the pot before adding other ingredients will deepen the flavor of the chili.
• Spice levels: Adjust the cayenne pepper, chipotle peppers, and Tabasco sauce based on your desired spice level. For a milder version, omit the cayenne pepper or reduce the Tabasco.
• Consistency: If the chili is too thick after simmering, you can thin it with additional broth or water. If you prefer a thicker consistency, cook it longer.
• Masa harina: If you don’t have masa harina, cornmeal is a suitable substitute to help thicken the chili.

---

Variations and Substitutions

• Beans: You can add your favorite beans, like kidney or black beans, for extra protein and texture.
• Vegetables: Add more vegetables like bell peppers, zucchini, or carrots to increase the nutrition and flavor.
• Beer: While dark stout beer adds depth, you can substitute it with vegetable broth for a non-alcoholic version.
• Seitan alternatives: If you don’t have seitan, tempeh or tofu can also be used for a plant-based protein.

---

FAQs

Can I make this chili ahead of time? Yes, this chili improves in flavor when made in advance. Store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.

Can I use a different oil? Yes, any neutral oil like sunflower, grapeseed, or canola oil works well in this recipe. Olive oil can also be used, but it may impart a stronger flavor.

How do I adjust the spiciness? If you prefer a milder chili, reduce the amount of cayenne pepper, Tabasco sauce, or chipotle peppers. For a spicier kick, feel free to increase the amount of these ingredients.

---

Serving

Serve your Ultimate Vegan Chili with a variety of toppings like chopped white onions, fresh jalapeños, and cilantro. For a complete meal, pair it with vegan cornbread, rice, or tortilla chips for dipping.

---

Suggestions

• Taco Night: Use the chili as a filling for tacos or burritos with your favorite toppings like avocado, vegan cheese, and lettuce.
• Chili Bowl: Create a hearty chili bowl by serving it over rice, quinoa, or even sweet potatoes for added texture and flavor.
• Meal Prep: This chili is perfect for meal prepping. Make a big batch and store in individual portions for easy lunches or dinners throughout the week.