Texas Too-Hot Chili

Name: Texas Too-Hot Chili
Cuisine: American
Ingredients: 1 tablespoon olive oil or ¼ cup water; ⅓ cup minced fresh cilantro Salt; 1 cup vegan sour cream, purchased or homemade; 1 cup vegan sour cream, purchased or homemade; 1 cup vegan sour cream, purchased or homemade; 1 cup vegetable broth, low-sodium tomato juice, or water; 1 cup vegetable broth, low-sodium tomato juice, or water; 1 cup TVP granules, reconstituted, or cooked lentils; 1 cup TVP granules, reconstituted, or cooked lentils; ½ teaspoon hot red pepper flakes; ¼ teaspoon freshly ground black pepper; 1 teaspoon dried oregano; ½ teaspoon ground cumin; 1 tablespoon wheat-free tamari; 3 tablespoons hot chili powder; ¼ cup tomato paste; 2 chipotle chiles in adobo, minced; 3 garlic cloves, minced; 8 ounces seitan, cut into ½-inch dice; 1 tablespoon olive oil or ¼ cup water; 1 large red onion, minced; 1 ripe Hass avocado, for serving (optional); ½ cup beer (or additional broth, tomato juice, or water); ½ cup beer (or additional broth, tomato juice, or water); 1 cup vegetable broth, low-sodium tomato juice, or water; ½ cup beer (or additional broth, tomato juice, or water); ½ cup beer (or additional broth, tomato juice, or water)

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Texas Chili often contains no beans but two kinds of meat, one cubed and the other ground. Here, cubed seitan and TVP share the pot for the desired textural variations. Note: To reconstitute TVP, combine 1 cup TVP granules with 1 cup hot water and set aside for 10 minutes before adding to the recipe. You can make this soy-free by using lentils instead of TVP and coconut aminos instead of tamari.

Ingredients

Americas
United States
Main course
Vegan
Texas

Ingredients

Method