Vegetarian Chili
1 Large Yellow Onion, Diced
2 Ribs Celery, Diced
2 Large Carrots, Diced
1 (10-ounce) Package Sliced White Button or Crimini Mushrooms, Roughly Chopped
6 Cloves Garlic, Minced
2 (15-ounce) Cans Chili Beans, Drained and Rinsed (Chili Beans are a Mix of Kidney, Pinto and Black Beans)
2 (28-ounce) Cans Fire-Roasted
Crushed Tomatoes
2 Cups Low-Sodium Vegetable Broth
1 (8-ounce) Package Seitan, Drained, Rinsed and Finely Diced into ¼’ Inch Pieces
2 Tsp Dried Oregano
1 Tbsp Cumin
2 Tsp Ancho Chili Powder
1 Tsp Ground Cinnamon
2 Tbsp Pure Maple Syrup
1 (5-ounce) Box Baby Spinach, Chopped
Garnishes: Sliced Avocado, Unsweetened Soy Yogurt, Shredded Vegan Cheddar and Fresh Cilantro
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES
SERVES: 6-8 SERVINGS
In a large pot, sauté onion in a couple tablespoons of water over medium heat for about 3 minutes until slightly tender. Add celery, carrot and mushrooms and cook for another 10 minutes, adding a couple tablespoons of water as needed to prevent sticking, until all vegetables are tender. Add garlic and cook for another 2-3 minutes.
Add beans, tomatoes, vegetable broth, seitan, oregano, cumin, chili powder, cumin, cinnamon and maple syrup. Cook over medium heat for about 10-15 minutes until heated through.
About 2 minutes before serving, stir in spinach. Allow to wilt.
Serve in large, shallow bowls topped with avocado, soy yogurt, shredded vegan cheddar and fresh cilantro.
