This time of year is all about get togethers. We celebrate the holidays with friends, family and even co-workers. If you’re like me and you attend a few of these parties you quickly get your fill of things like cookies, cupcakes and other desserts. I know I’m ready to veer away from holiday treats and focus on keeping the cold out with something hearty and comforting. And that’s where this Seitan White Bean Chili comes in.
Much like my Chocolate Chipotle Chili, this recipe is going to warm you up during these snowy, windy days of December. Annd also like that dish, this one is really easy to make; everything goes into one pot and that’s about all you have to do. There are steps, but only a few. The bulk of this recipe’s procedure is “simmer.” What’s better than that?
Most white bean chili recipes include chicken, which obviously doesn’t work for me. I thought a lot about what I’d like to use in its place. Tempeh? Tofu? Jackfruit? What I ended up with is seitan, because in past soups and stews it’s always held up the best for me and has a very chicken-like texture to it—especially if you use my “Tastes Like Chicken” Seitan recipe. In this case, though, I went with No Evil Foods’ Comrade Cluck seitan. It worked really well and added a lot to the dish, as would just about any brand, I think. No Evil Foods aren’t available everywhere, so if you need to find something else it should be fine.
I used cannellini beans when I made this, but navy or Tuscan white variations would work just as well. The beans are the final piece of this delicious puzzle, fitting perfectly with spices and vegetables to make a chili that’s sure to warm you up and provide a little comfort during this hectic time of year or any time.
TELL ME WHAT YOU THINK
As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
- 1 Tbsp. oil
- 1 large onion, diced
- 1 jalapeño, seeded and chopped
- 4 cloves (or 2 Tbsp.) garlic, minced
- 2 tsp. ground cumin
- ½ tsp. cayenne pepper
- 1 tsp. oregano
- 2 poblano chiles, seeded and chopped*
- 1 10 oz. package seitan (I used Comrade Cluck from No Evil Foods)
- 1 32 oz. box vegetable broth
- 1 tsp. salt
- ½ tsp. pepper
- 3 15 oz.) cans white beans (I used cannellini, but navy or Tuscan white would work, too)
- 1½ c. frozen corn
- Cilantro and vegan sour cream for garnish
- In a large stock pot or Dutch oven, heat oil over medium heat and add onions and peppers. Cook, stirring occasionally, until onions begin to turn translucent, about 5 minutes.
- Add garlic, cumin, cayenne pepper and oregano, stirring thoroughly, and cook for 1 more minute.
- Add remaining ingredients and stir to mix. Raise heat to bring to a boil.
- Reduce heat to a simmer, cover and cook for 20 minutes.
- Serve with cilantro and vegan sour cream or your favorite garnish.