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Seitan White Bean Chili

This delicious Seitan White Bean Chili is going to be your new favorite vegan stew all winter long.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup/Stew
Cuisine: American
Author: The Nut-Free Vegan


  • 1 Tbsp. oil
  • 1 large onion diced
  • 1 jalapeño seeded and chopped
  • 4 cloves or 2 Tbsp. garlic, minced
  • 2 tsp. ground cumin
  • 1/2 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
  • 1/2 tsp. pepper
  • 3 15 oz.) cans white beans I used cannellini, but navy or Tuscan white would work, too
  • 1 1/2 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.


1 can of chopped green chiles would work here, too.


Serving: 1g