How To make Black Bean Chipotle Chili with Seitan
1 tb Canola oil
1 md Yellow onion
diced
1 Green bell pepper :
seeded
And diced 2 Celery stalks chopped
2 Garlic cloves :
minced
1 cn Crushed tomatoes (28 oz)
2 cn Black beans drained
(15 oz ea) 1/2 c Water
1/4 lb Prepared seitan :
diced*
1 - 2 chipotle chilies --
Seeded, minced* 1 tb Chili powder
1 tb Dried parsley
1 tb Dried oregano
2 ts Ground cumin
1/2 ts Ground black pepper
1/2 ts Salt
Heat oil in large saucepan. Add onion, bell pepper, celery and garlic; saute 5 to 7 minutes. Stir in crushed tomatoes, beans, water, seitan, chipotle chiles and seasonings. Cook uncovered over low heat, stirring occasionally, about 25 minutes. Add water if necessary during cooking. Remove chili from heat; let stand 10 minutes before serving. Serve with warm bread and a dollop of low-fat yogurt if desired. Makes 6 servings. Note: Chipotle chilies, or smoked jalapenos, are available dtried or canned in adobo sauce, a pickling brine of tomato, vinegar and spices. To use dried chipotles, stem, seed and toast in a dry cast-iron skillet or on a baking sheet in a 250 degree oven 2 to 3 minutes. Transfer chilies to bowl; cover with hot water. Let stand until rehydrated, about 20 minutes. Mince or puree with soaking liquid. Canned chipotles in adobo sauce can be seeded, and minced or pureed as desired. Seitan: A chewy, meat-like, high protein food made from boiled or baked wheat gluten. Per serving 289 cal, 19g prot, 2g fat, 55g carb, 0 chol, 837 mg sod. Formatted by Mary Wilson (BWVB02B). Recipe By : From: Date: -----
How To make Black Bean Chipotle Chili with Seitan's Videos
This ONE pot meal is like a warm HUG in a bowl
You're going to love how much comfort you feel with each bite of this vegan black bean stew. It's super easy to make and you'll love the versatility of this dish. You'll also love that it's all made in one dish
Give it a try and let me know what you think!
*There's a part of the video that I say cumin twice on screen. The red ingredient is chili powder
★Recipe ★
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Timestamps:
00:00 How to Make Vegan Black Bean Stew
3:00 Vegan Black Bean Stew Finished
3:09 Are my groceries trolling me?
3:40 Why Skillet Size Matters?
4:08 Caramelizing Red Onions
5:00 Why Add Salt Early to this Dish
5:23 Swapping Sweet Potatoes
5:53 Am I Being Selfish?
6:15 Swapping Black Beans
6:50 Swapping Coconut Milk
8:00 Thank You ????
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★Products That I Used For This Recipe★
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*Bear Claw Mitts:
*Black Measuring Cups and Spoons:
*Black Utensils:
*Bowls (Small):
*Colander:
*Cutting Board (Round):
*Garlic Press:
*Glass Mixing Bowls -
*Induction Burner:
*Kitchen Knife Block Set:
*Peeler:
*Pots and Pans:
*White Skillet: (The one in the video is Threshold from Target)
*Wooden Utensils:
-Note: Not all products are exactly as seen in video.
Best Healthy Vegan Veggie Ground Meat Substitute
Veggie Ground
1 head of cauliflower
2 medium carrots
1 onion
3 cloves of garlic
16 oz portobello mushrooms (**)
2 tbsp Italian seasoning
1 tbsp paprika
2 tsp sage
2 tsp garlic granules
1 tsp thyme
1 tsp oregano
2 tsp cumin powder
1.5 cups walnuts (optional to soak for a softer texture) (*)
3 tbsp tomato paste
3 tsp salt OR TO YOUR TASTE
* for nut free version omit walnuts and add another 8oz of portobello mushrooms more coarsely chopped than the first portion to keep some texture.
** for mushroom free use equivalent in jackfruit and process in to smaller pieces.
I recommend a pan with at least a 3 qt capacity for this recipe.
Coarsely chop all vegetables and garlic in a food processor. Mushrooms can be made even coarser for a more meaty texture (This will need to be done in batches)
Coarsely chop walnuts along with tomato paste until combined..
Add vegetables and mushrooms and continue to cook on medium until water releases begins to release (approx. 5 minutes) Increase heat to high.
Continue to mix until most of the water has cooked out add seasoning. Continue to cook on high for another 5-10 minutes, or until all the water has evaporated and no water remains at the bottom of the pan.
* Depending on your stove, you may need to adjust your temperature setting between medium and high to insure that all of the water evaporates.
Turn off heat and add walnut and tomato paste mixture. Mix thoroughly to combine.
Add to your dish of choice. Enjoy!
Keeps well in the fridge for 3-5 days or in the freezer. I can’t tell you how long since mine never makes it more than a couple weeks without being used!
The SECRET Recipe for PLANT BASED Burgers (That taste just like a burger)
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I recently saw a video featuring chef David Lee from Planta in Toronto. He gave a quick rundown of the ingredents and how he makes their plant based burgers. I put a little twist on the recipe to make it my own and WOW! All Plants and nothing too overly processed! Super simple vegan burger!
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
Chipotle Black Bean Crumbles by Morning Star!
An easy vegan option for breakfast, lunch or dinner! Here I cook them up and my daughter and I review these plant based black bean crumbles from Morningstar! I got them at Walmart but I don't remember the price, though it was around $5 or $6.
Cheap & Easy Vegan Bacon!
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Hi Everybody! Here's my quick and easy way to make Vegan Bacon!
For the recipe please visit:
Burger Dude Merch!
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Tofu made delicious! ????????