Veggie Three Beans Chili

I love making this Chili recipe because it really goes a long way and it tastes great. The seitan, which is also known as "Wheat Meat" or Wheat gluten" adds a meaty consistency without the meat, while at the same time increasing the amount of protein of the dish. I like making a side of Organic Brown Rice and a side of Avocado to go along with it. With all the added veggies, seitan and beans in this dish, you won't miss the meat at all! Hope you enjoy! If you suffer from Celiac disease or are gluten intolerant, please feel free to leave out the Seitan from this dish. Also, try to use all organic ingredients if possible.


  • 3 - Tbsp of Extra Virgin Olive Oil
  • 2 - Green Peppers, chopped
  • 1 - Large Onion, chopped
  • 4 - Cloves Garlic, minced
  • 3 - Medium sized Carrots, chopped
  • 4 - Celery stalks, chopped
  • 1 - Chipotle Chili in Adobo sauce, drained and minced
  • 1 - 8oz package of White Mushrooms or Baby Bella Mushrooms, chopped
  • 2 - 8oz package of Seitan, ground
  • 1- 15oz can of organic corn
  • 1 - 15oz can black beans, rinsed and drained 
  • 1 - 15oz can red kidney beans, rinsed and drained 
  • 1 - 15oz can pinto beans, rinsed and drained
  • 1 - 28oz can of crushed tomatoes
  • 1 - cup of water
  • 1 - Teaspoon of crushed black pepper
  • 2 - Teaspoons of chili powder
  • 2 - Teaspoons of Adobo seasoning
  • 1 - Teaspoon of red pepper flakes
  • 1 - Teaspoon of Dry Oregano
  • 1 - Teaspoon of Sea Salt

In a deep pan, heat up oil over medium-high heat. Add Onion, Green Peppers, Carrots, Celery, and sauté for about 8 minutes or until they begin to brown, stirring often. Add Mushrooms, seitan, garlic, black pepper, chili powder, adobo seasoning, red pepper flakes, dry oregano, chipotle chili, sea salt, water and crushed tomatoes. Cook for about 5 minutes stirring occasionally. Add beans, corn, cover and reduce heat to low. Simmer for about 45 minutes. Serve warm and save the rest in fridge.