Spicy Vegetarian Lime Chili
This flavor packed, spicy chili is perfect for the coldest of days.
Category
Soups
Cook Time
40 minutes
This flavor packed, spicy chili is perfect for the coldest of days.
Sara Murphy
Ingredients
1 8oz package of Blackbird Seitan chopped into small cubes
6 cloves garlic minced
1 tablespoon neural oil
1 large red onion diced
2 stalks celery chopped
3 medium carrots chopped
1 jalapeño (keep seeds if more spice is desired)
1 large red pepper
1 large green pepper
1 can of rinsed and drained black beans
1 can of rinsed and drained sweet corn
2 cans diced tomatoes with green chilies
3 tablespoons tomato paste
6-8 cups veggie broth
2 tablespoons chili powder
2 tsp garlic powder
1 tsp smoked paprika
3 tsp cumin
3 tsp lime juice
Dash of cayenne powder (to taste, omit if sensitive to spice)
Salt and pepper to taste
Directions
Add onion, oil, and garlic to a soup pot. Sauté until onion has down. Then add the carrots and celery. Sauté for 5 minutes.
Add the peppers and seitan. Sauté for another 2-3 minutes.
Mix in your lime juice, tomato paste, chili powder, garlic powder, cumin, cayenne, and smoked paprika to coat your veggies. When thoroughly mixed in, add both cans of diced tomatoes and black beans. Once added, mix in the veggie broth.
Once the chili is boiling, lower to a simmer and cover. Allow this to cook for 25 minutes.
After the 25 minutes, add the corn and remove from heat.
Serve in a soup bowl. Top with cilantro, vegan cheese/ sour cream, or avocado, or all!
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