Habanero Vegan Chili

For those of you that want to SPICE up your diet. How about some Habanero Vegan Chili


  • 2 lbs. seitan (“wheat meat”)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 habanero pepper, seeded and chopped (use gloves to handle)
  • 1 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. sea salt (or to taste)
  • 1/8 tsp. ground black pepper
  • 1 14.5-oz. can black beans, do not drain
  • 1 14.5-oz. can kidney beans, do not drain
  • 2 medium tomatoes, diced
  • Nonstick olive oil spray


  1. Place seitan in food processor; pulse until it has the consistency of ground beef and set aside.
  2. Spray a large skillet with nonstick olive oil spray. Add onion; cook over medium heat stirring frequently for 5 to 7 minutes, or until translucent.
  3. Add garlic, habanero pepper, and seitan; sauté over medium heat for 3 to 4 minutes or until seitan is golden brown.
  4. Add chili powder, paprika, salt, and pepper. Sauté for 2 more minutes.
  5. Add black beans, kidney beans, and tomatoes; cook for 5 to 7 minutes or until mixture is heated through.
  6. Reduce heat to low; continue to cook, mixing occasionally, for 5 minutes.

Serving Suggestion/Tip: Serve chili on top of cooked whole-grain pasta (1/2 cup). Any remaining chili can be frozen to be reheated at a later time.

Note: If habanero is too spicy for you, substitute with jalapeño.

Preparation Time: 15 minutes Cooking Time: 30 minutes

NUTRITIONAL INFO: (per serving) (Makes 10 servings, about 1 cup each)

Calories 231 Fat 0g Saturated Fat 0g Cholesterol  0mg Sodium 613mg Carbs 26g Fiber 8g Sugar 2g Protein 31g


About Jason Curlee

Jason is about inspiring, transforming and elevating others to make a difference in their world. He writes to share principles of leadership and insights that you can apply to your ministry, business and life. You can read more from him @ http://jasoncurlee.wordpress.com
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