Wednesday, November 23, 2011

Vegan Three Bean Chili with Seitan

I'm back after a long absence due to some major life changes, but thanks for coming back and I hope you enjoy this recipe as much as I did making it. 

This is one of the dishes I really miss as I decided to skip the meat. A good Chili is so great and it's one of the best dishes to serve at parties. Cooking a vegan Chili is a quicker process than making the meat version but you still have to plan for a good two-three hours to make this beast.

This particular version contains Seitan (Wheat Gluten so skip that if you are allergic), but you can skip it and add more different beans. I use Black, Navy and White beans.

This Chili is perfect to store in the fridge as it settles a little bit after a few days.

OK, it is super easy to make and I will not think less of you for experimenting with more or less spices, adding a little beer to it or whatever. 

2.5 dl finely chopped Yellow Onion (I chop them to 0,7 cm pieces)
2.5 dl finely chopped Carrot
2.5 dl finely chopped Celery
1.25 dl finely chopped Red Bell Pepper
1.25 dl finely chopped Green Bell Pepper
2.5 dl finely chopped mushrooms
2 Jalapeño Peppers (Seeded and finely chopped)
3 Garlic Cloves (you guessed it... finely chopped)
2 tsp Chili Powder (I use Chipotle Chili powder for a little more smoky flavor)
1 tsp dried Oregano
1/2 tsp ground Cumin
2 tbsp Tomato Paste
1 can crushed Tomatoes
1.25 dl cooked Kidney Beans
1.25 dl cooked Black Beans
1.25 dl cooked small White Beans (Navy Beans)
0,5 l Vegetable Stock (I use Renee Voltaire's)

2.5 dl of Seitan (Cut in 1.5cm pieces)
1 bottle of Corona

Here's how its done.
1) Sprinkle some salt in the bottom of your best large pot and heat for about 30 seconds, add Olive Oil and heat, but don't let it smoke. This will create a non-sticky effect.
2) Add the chopped Onions, Celery, Carrots, Bell Peppers, mushrooms and Jalapeño and cook for about five minutes. 
3) Add the Garlic and spices and cook for two minutes.
4) Add the Tomato Paste and cook for 1 minute.
5) Add the Crushed Tomatoes, vegetable stock and beans and cook until the Chili gets firm and not to wet. Cook uncovered on low heat. This will take about two hours. 

Serve with some nice fresh bread, beer and in simple bowls. If you'd like you can add some Soy cream on top or Cashew Cream. 

Yes, one can argue that a Chili is not a proper Chili without the meat and that is true in a way, but whatever you do (and I've heard this several times from vegetarians), do NOT call this a Vegetarian Chili con Carne!