Smoky Chipotle Seitan Chili with Black Beans and Rice

Sometimes you crave a bowl of chili that’s more than just beans-you want something hearty and satisfying. This smoky chipotle seitan chili delivers exactly that. Seitan, a wheat-based protein, is seasoned with chipotle spice for a rich, smoky flavor that pairs perfectly with black beans and bell pepper.

Serve this chili over a bed of fluffy jasmine rice and top it with shredded cheddar cheese for a comforting meal that’s packed with protein and flavor. It’s a vegetarian dinner that even meat-lovers will enjoy.

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Ingredients

8 ounce Chipotle Seitan CrumblesView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 box Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 cup water to a boil in a small pot. Add the rice, cover and reduce heat to low. Simmer until tender, 15-20 minutes. Keep covered off heat.
2. Wash and dry all produce. Mince or grate the garlic. Halve the bell pepper, remove seeds and white ribs, then finely dice. Halve, peel and dice the onion. Thinly slice the scallions, keeping white and green parts separate. Core and dice the tomato. Drain and rinse the black beans.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add the diced bell pepper, onion and scallion whites. Cook until softened, 3-5 minutes, stirring occasionally.
4. Stir in the garlic, tomato and chipotle seitan crumbles. Break the seitan into small pieces with a spatula or wooden spoon. Cook until slightly reduced, 3-5 minutes.
5. Stir in the black beans, veggie stock concentrate and 1 cup water. Simmer until the chili thickens, 5-7 minutes. Season with salt and pepper to taste.
6. Divide the cooked rice between plates. Spoon the chili over the rice. Garnish with scallion greens and a generous sprinkle of cheddar cheese.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati, long-grain white rice or even brown rice. Adjust cooking time accordingly.

Is this chili spicy?

The chipotle seitan crumbles have a mild smoky heat. If you prefer a milder dish, use regular seitan and add smoked paprika instead.

Can I make this chili vegan?

Absolutely! Omit the cheddar cheese or use a vegan cheese alternative. The rest of the recipe is already plant-based.