This vegan wheat berry chili recipe is easy, tasty and hearty. Wheat berries and seitan amp up the chili’s texture and bring additional protein and fiber. It’s one delicious, satisfying meal!
A few notes..
- ・Use store bought or make seitan from scratch
- ・Plan to make the wheat berries for the recipe ahead of time. They need ~60 minutes to boil. If you soak the grains overnight, they cook up in 30 minutes and are a bit softer.
- ・No fire roasted tomatoes? Use a can of regular diced tomatoes. Not quite the same, but still good.
Seitan and Wheat Berry Chili
1 small onion, chopped
3 garlic cloves, finely chopped
2 Tbsp olive oil
½ tsp smoked paprika
1 tsp ground cumin
1 Tbsp chili powder
2 bay leaves
2 tsp hot sauce
½ cup chopped red bell pepper
½ cup frozen sweet corn
1 cup seitan (OR and 8 ounce package of store bought seitan), chopped into bite size pieces
2 cups pinquito beans (OR 15.5 ounce can of pinto beans, drained and rinsed)
1 cup cooked winter wheat berries (see note above)
15 ounce can of tomato sauce
14 ounce can of fire roasted tomatoes
1 ½ cups of water
1 cube of fake beef bouillon (I like Edward & Sons Not-Beef Bouillon Cubes) (OR 1 tsp red miso)
Sliced fresh avocado, optional
1. In a large, heavy pot or dutch oven, add onions, garlic, olive oil and a pinch of salt. Sauté for ~7 minutes over medium-low heat, then add cumin, smoked paprika, chili powder, and bay leaves.
2. Sauté for another minute or 2, and then, add hot sauce, red pepper, sweet corn and seitan. Move it around in the bottom of the pot for about 3-5 minutes over medium-low heat.
3. Add the beans, cooked wheat berries, tomato sauce, fire roasted tomatoes, water and bouillon (or miso). Bring to a boil, and then, cover and simmer for 15-20 minutes.
4. Taste and adjust seasonings, if needed (salt? more hot sauce?), and serve with sliced fresh avocado on top or your favorite chili toppings.