I hope you enjoy this chili recipe! Thanks for watching:)
Ingredients:
3 Tbs. olive oil
1 onion, diced
1 stalk celery, diced
1 carrot, diced
1 medium potato, diced
1 pack (~1.5 cups) of seitan, minced
1 28 oz. can of whole peeled Italian tomatoes
1 cup corn
5 cloves garlic, minced
3 Tbs. tomato paste
2.5 Tbs. chili powder
1 Tbs. cumin
1/4 tsp. Crushed red pepper flakes
2 bay leaves
2 tsp. Chipotle hot sauce (or your fav)
1/2 cup beer/wine/veg broth
3 tsp. Vinegar
3 cups water
Salt and pepper to taste
Instructions:
1. Dice onion, celery, carrot, and potato
2. Mince garlic
3. Mince seitan
4. Fry seitan on medium-high heat in a non-stick with a tsp. of olive oil until crispy, place aside to add later
5. Add your 3 Tbs. olive oil to a large soup/stock pot
6. Add your onion, celery, carrot, and potato to your large soup pot, add salt and pepper to your taste, and sautee until slightly translucent, about 7 minutes
7. Add corn and garlic, stir, s&p again if necessary
8. Add tomato paste, chili powder, cumin, crushed red pep, bay leaves and mix well coating everything with spices and tomato paste.
9. Deglaze immediately with beer/wine/broth, scrape down bottom of pan and stir everything well
10. Add tomatoes (squish/tear them apart with your hands as you add them to the pot), hot sauce, water, and salt and pepper to taste
11. Simmer on low for one hour
12. When it’s done simmering, remove bay leaves
13. Add the vinegar and seitan and salt and pepper one last time
14. DONE!