Chunky Garden Vegetable Chili

  • Yield 8 servings

A kitchen-sink, garden-variety chili with great texture from the chopped seitan.


1 tablespoon olive oil or canola oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
3 garlic cloves, minced
1 jalapeno, minced
1 tablespoon dried oregano
2 teaspoons cumin
1 tablespoon chili powder
2 small chipotle chiles in adobo, minced
1 cup tomato puree
1 (28-ounce) can chopped tomatoes
2 quarts water or vegetable broth plus more if necessary
2 cups seitan or Gimme Lean soy protein
1 (16-ounce) can red or white beans, rinsed and drained
1 (8-ounce) can black beans, rinsed and drained
Juice of 2 limes
1/2 cup tamari or soy sauce
1/2 cup cilantro, minced
Tomato juice, optional


  1. 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.



Get every new post delivered to your Inbox.

Join 267 other followers