Monday, May 19, 2014

Chorizo Chili

Another fantastic recipe by Angela from The Veracious Vegan

Picture of Chorizo Chili
What could be better than a big bowl of chili and some crusty grain bread on a cold, winter night?! This Chorizo Chili combines hearty black beans and kidney beans with a rich tomato-based sauce, and spicy chorizo seitan for a very satisfying meal.

Serves 8


Picture of Ingredients for Chorizo Chili
  • 2 Tbsp olive oil
  • 3 carrots, sliced
  • 1 small red bell pepper, diced
  • 1/2 red onion, diced
  • 1 habanero pepper (optional)
  • 3 cloves of garlic, minced
  • 4 ounces of mushrooms, quartered
  • 1 package Upton's Naturals Chorizo Seitan
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 1 28-ouce can diced tomatoes
  • 1 tsp sea salt
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 16 oz tomato salsa
  • Spring onions, sliced, for garnish

  1. Heat a large saucepan on medium heat. Add olive oil, bell pepper, onion, habanero pepper and garlic and cook for 3 minutes.
  2. Add mushrooms and cook for another 5 minutes. Add seitan and cook for 2 minutes.
  3. Add cumin, chili powder and tomatoes and simmer uncovered for 10 minutes on medium-low heat.
  4. Add salt, beans and salsa and simmer for 30 minutes on low heat.
  5. Serve garnished with spring onions and crusty seeded bread.

Find out where you can get your Upton's Naturals seitan here.