Our Seitan Chick’n Chili is packed, and I mean literally packed with protein. From the beans to the seitan, you’ll be at your daily protein intake in no time.
Seitan is my favourite meat substitute. It’s made from vital wheat gluten and without getting too scientific, it’s a flour-like protein extracted from wheat. Get this: It contains 75g of protein per 100g!! When it comes to meat substitutes, seitan is the most realistic in both texture and taste. Since it isn’t soy-based, it doesn’t have that strong soy flavour that many meat substitutes like tofu and tempeh have.
The seitan in our chick’n chili has the same texture and look as ground chicken or ground beef. Below is a photo of the ground chick’n that’ll be going in your chili. If you already have a favourite chili recipe but need to make it meat-free, use your recipe and just substitute our ground chicken for the meat. Everything else can stay the same!
This recipe is under soy free dinners but there is a small amount of soy sauce in the broth. To remove the soy completely, take soy sauce out of the broth and swap for 2 tbsp tamari.
Seitan Chick'n Chili | Real. Simple. Vegan.
Seitan Chick'n Ingredients
- 1 cup vital wheat gluten
- 1/4 cup chickpea flour
- 1 cup vegetable broth ((low sodium))
Broth for Seitan Chick'n
- 6 cups vegetable broth ((low sodium))
- 2 cups water
- 1/4 cup soy sauce
- 1 tbsp garlic salt
- 1 tbsp chili powder
- 5 1/2 cups tomato sauce
- 3 1/2 cups diced tomatoes ((28oz))
- 2 cups black beans ((canned))
- 5 tbsp chili powder
- 1 tbsp garlic powder
- 1 1/2 cups corn
- 2 cups Romano beans ((canned))
- 1/2 sweet onion
Begin with making seitan chick’n. Combine 1 cup vital wheat gluten, 1/4 cup chickpea flour and 1 cup vegetable broth to make dough.
Kneed dough for 5 minutes and let it sit while preparing broth.
In a saucepan, whisk together 6 cups vegetable broth, 2 cups water, 1/4 cup soy sauce, 1 tbsp garlic salt and 1 tbsp chili powder. Bring to a simmer, not a rolling boil.
Break dough into chunks with your hands. Chunks should be about the size of a ping pong ball or smaller. Eventually you’ll be shredding them, so don’t worry about exact size or shape.
Simmer dough pieces in the broth on low for 1 hour. They will float to the surface and that is okay.
Meanwhile in crockpot combine tomato sauce, tomatoes, beans, 5 tbsp chili powder, 1 tbsp garlic powder, corn and sweet onion. Warm on low to medium heat.
When the seitan is done its hour of boiling, drain and put it in a food processor, dicing until resembles the look of ground beef.
Add seitan chicken to the chili pot. Serve when your desired temperature is reached.
If you would like this recipe to be soy-free, remove the soy sauce from the broth and swap in 2 tbsp tamari.