Vegan, Vegetarian
Comment 1

Vegan Chili

I made this amazing spicy chilli last week and I have finally typed up the recipe for you all. It was very delicious and easy to make, I think you all will enjoy it.


  • 2 tablespoons olive oil
  • 1 medium yellow-skinned onion, chopped
  • 1 large red pepper, seeded and chopped
  • 1 large green pepper, seeded and chopped
  • 1 large carrot sliced
  • 1 large jalapeno pepper, seeded and chopped
  • 4 cloves garlic, crushed and chopped
  • 1 cup pale beer
  • 1 (32-ounce) can crushed tomatoes
  • 1 (14-ounce) can black beans
  • 1 (14-ounce) can dark red kidney beans
  • 1 (14-ounce) can pinto beans
  • 1 (8-ounce )package of seitan ( I used Upton’s Naturals Ground beef style)
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon coarse salt
  • 1 chipotle chili
  • 8 ounces (2 cups shredded) rice cheddar cheese
  • Chopped scallions, whites and greens
  • Diced fresh seeded plum tomato
  • Tofutti sour cream

Over moderate heat, add oil to a deep pot and combine onion, peppers, carrots, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer, add tomatoes, black beans, red kidney beans, pinto beans, and seitan stirring to combine.

Season chili with cumin, chili powder, cayenne pepper, chipotle chili, and salt. Simmer over low heat about 15-20 minutes longer, then serve up bowls of chili and top with shredded rice cheese, scallions, tofutti sour cream and tomatoes.

Vegan Chili


1 Comment

  1. jennette says

    OMG I tried this recipe and it’s most delicious thing I’ve ever tasted! You’re AMAZING!! You are my favorite veggie blogger!!

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