Chunky Garden Vegetable Chili

  • Yield: 8 servings


1tablespoon olive oil or canola oil
1medium onion, chopped
2 carrots, peeled and chopped
2 ribs celery, chopped
1medium green bell pepper, seeded and chopped
1medium red bell pepper, seeded and chopped
3 garlic cloves, minced
1 jalapeno, minced
1tablespoon dried oregano
2teaspoons cumin
1tablespoon chili powder
2small chipotle chiles in adobo, minced
1cup tomato puree
1 (28-ounce) can chopped tomatoes
2quarts water or vegetable broth plus more if necessary
2cups 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
1/2cup tamari or soy sauce
1/2cup 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.

Nutritional Info *per serving

  • Calories 216
  • Fat 3g
  • Cholesterol 0mg
  • Sodium 1830mg
  • Carbohydrate 35g
  • Fiber 8g
  • Protein 15g