Chili Con Seitan

Now that I have seitan and cooked red kidney beans on hand in the refrigerator it’s a good time to make chili. I love a good bowl of chili, yet it is a dish I seldom get around to making. This is what went into today’s batch:

  • onion – chopped
  • garlic – minced
  • green & red jalapeños – chopped
  • shiitake mushrooms – chopped
  • red kidney beans – cooked
  • corn – from a can
  • seitan – chopped
  • cooked elbow macaroni
  • spinach – chopped
  • tomato powder
  • cumin
  • chili powder (red chili pepper, cumin, oregano)
  • oregano
  • ground coriander
  • vegetable stock
  • dried New Mexico chili pepper – whole deseeded
  • black bean powder



I started by cooking a small amount of macaroni and assembling all the ingredients. In the bottom of a pot I sautéed onion, garlic, jalapeños, dried chili and mushrooms. To that I added corn, seitan and spices. After everything was well heated I added vegetable stock, spinach and tomato powder. The macaroni was then added and the pot was left to simmer for several minutes. Finally, I stirred in black bean powder to dry up and thicken the excess liquid into a gravy.


The dried chili was removed just before serving.









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