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Vegan Chili with Beans and Seitan

average rating is 3 out of 5, based on 150 votes

Experience a flavor-packed, guilt-free delight with our Low-Carb, High-Protein Vegan Chili! Bursting with wholesome ingredients like seitan and beans, this hearty dish is perfect for diabetics and anyone on a weight loss journey.

Serving Suggestions/Tips:

Serve with a dollop of dairy-free yogurt or a sprinkle of nutritional yeast for added creaminess and flavor.

Pair with a fresh green salad for a complete and satisfying meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

vegan plant-based low-carb high-protein diabetic-friendly weight loss nut-free dairy-free egg-free sugar-free fiber-rich nutritious wholesome seitan recipe chili beans tomato-based easy-to-make

Ingredients

For the Seitan:

1 cup vital wheat gluten
1/4 cup nutritional yeast
1/4 cup vegetable broth
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1 tablespoon olive oil

For the Chili:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 small bell pepper (any color), diced
1 small zucchini, diced
1 cup canned diced tomatoes (no added sugar)
1 cup vegetable broth
1 cup cooked kidney beans (canned is fine, rinse and drain)
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, adjust to taste)
Salt and pepper to taste
Fresh cilantro or green onions for garnish (optional)

Directions

Prepare the Seitan: a. In a mixing bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, and ground black pepper. b. In a separate bowl, whisk together the vegetable broth and soy sauce. c. Pour the wet ingredients into the dry ingredients and mix until it forms a dough. d. Knead the dough for a few minutes until it becomes elastic. e. Divide the dough into two equal portions and shape each portion into a log. f. In a large pot, bring water to a boil. Add the seitan logs and let them simmer for about 30 minutes. g. Remove the seitan from the pot and slice it into bite-sized pieces.
Prepare the Chili: a. In the same pot, heat 1 tablespoon of olive oil over medium heat. b. Add the diced onions and garlic. Sauté for 2-3 minutes until the onions become translucent. c. Add the diced bell pepper and zucchini. Cook for another 2-3 minutes until they start to soften. d. Stir in the diced tomatoes, vegetable broth, cooked kidney beans, chili powder, cumin powder, paprika, and cayenne pepper (if using). e. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together. f. Add the prepared seitan pieces to the chili and cook for an additional 5 minutes until the seitan is heated through. g. Season with salt and pepper to taste.
Serve: Ladle the Vegan Chili into bowls and garnish with fresh cilantro or green onions if desired.