Chili Con Seitan

Seitan steps in for the meat here, and honestly, it holds its own.

Ground seitan gets sautéed with onion, celery, garlic, and green pepper, then simmered in a pot of crushed tomatoes and kidney beans with their cooking liquid. Cumin, chili powder, basil, oregano, and a pinch of ground cloves build layers of warm, smoky flavor. A splash of tamari at the end ties it all together with savory depth.

Thirty-five minutes, start to finish. Serve it with cornbread, warm tortillas, and a big green salad.

Kitchen Tips

• Ground seitan gives the chili a chewy, meaty texture. If yours comes in chunks, pulse it in a food processor until crumbled.
• Use the bean cooking liquid instead of water for extra body and flavor in the broth.
• The ground cloves are subtle but essential. They add a warm undertone that rounds out the heat.
• Add hot sauce or cayenne gradually at the end so you can dial the spice level to your liking.