Hearty Vegan Chili

By: Willy Street Co-op’s Kitchen

Give this one a try–you will never miss the meat!

Time: Preparation 5 minutes

Servings: 8

Ingredients

• 3/4 cup olive oil
• 1 1/2 pound yellow onion
• 3 teaspoon garlic
• 1 teaspoon chipotle pepper
• 9 1/2 ounce seitan
• 1 pound zucchini
• 2 pounds red bell pepper
• 4 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried basil
• 1 tablespoon oregano
• 3 tablespoon lemon juice
• 1 teaspon salt and black pepper, or to taste
• 1 teaspoon fennel seed
• 40 ounces diced tomatoes
• 20 ounces tomato sauce
• 1 cup kidney beans
• 1 cup pinto beans
• 1 cup garbanzo beans

Preparation

1. In large stockpot, sauté onion in 1/2 cup olive oil until tender. Add garlic and chipotle and sauté 5-10 minutes longer. Add shredded seitan and sauté an additional 5-10 minutes. Add spices and continue cooking.
2. In a separate pot, sauté zucchini and bell pepper in remaining ¼ cup oil until tender.
3. Add to stockpot with remaining ingredients and simmer until ready to serve, or refrigerate for later use.