You are here: Home » Recipes » Chunky Garden Vegetable Chili Chunky Garden Vegetable Chili Recipe by Chef Steve Petusevsky Yield 8 servings A kitchen-sink, garden-variety chili with great texture from the chopped seitan. PrintEmail Ingredients 1 tablespoon olive oil or canola oil1 medium onion, chopped2 carrots, peeled and chopped2 ribs celery, chopped1 medium green bell pepper, seeded and chopped1 medium red bell pepper, seeded and chopped3 garlic cloves, minced1 jalapeno, minced1 tablespoon dried oregano2 teaspoons cumin1 tablespoon chili powder2 small chipotle chiles in adobo, minced1 cup tomato puree1 (28-ounce) can chopped tomatoes2 quarts water or vegetable broth plus more if necessary2 cups seitan or Gimme Lean soy protein1 (16-ounce) can red or white beans, rinsed and drained1 (8-ounce) can black beans, rinsed and drained Juice of 2 limes1/2 cup tamari or soy sauce1/2 cup cilantro, minced Tomato juice, optional Instructions Heat olive or canola oil in a nonreactive large saucepan over medium heat. Add onions, carrots, celery, peppers, garlic, jalapeno, oregano, cumin, chili powder and chipotles and saute 2 minutes to combine well. Add tomato puree, tomatoes, 2 quarts water or broth, seitan, red or white beans and black beans; simmer 50 minutes until blended. You can add additional vegetable broth, water or tomato juice to adjust consistency if needed. Add lime juice, tamari and cilantro; stir to combine. Adapted from The Whole Foods Market Cookbook (Random House, 2002) by Steve Petusevsky.