![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/46-2.jpg\")
<\/p>\n<\/p>\n
Chili is a quick and easy dish I can put together with what I have in the fridge.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/52-4.jpg\")
<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/53-2.jpg\")
<\/p>\n
I recently bought seitan and I wanted to use it for something, and I thought chili would be a good idea.<\/p>\n
I’ve had an interesting relationship with seitan.<\/p>\n
Seitan probably has the texture the closest to real meat, compared to other vegan options.<\/p>\n
But I was never sure about eating “gluten”.<\/p>\n
I recently did a little more research and found out exactly how you make seitan, which made me feel relaxed.<\/p>\n
I also learned that some very traditional Japanese ingredients that I always liked were actually “gluten” as well.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/55-2.jpg\")
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/56-2.jpg\")
<\/p>\n
The other star of this chili is blackened corn.<\/p>\n
The corn\u00a0is so sweet right now!<\/p>\n
It’s like eating candy, and I absolutely love it.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/61-2.jpg\")
<\/p>\n
Doesn’t it look good?<\/p>\n
I like my chili thick, and I use tomato paste.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/72.jpg\")
<\/p>\n
Although my relationship with seitan has improved, I would have to say I’ll see how it goes.<\/p>\n
I think it’s a great option for people who crave for the meat texture, but personally, it’s not that important.<\/p>\n
Various textures from various vegetables are simply satisfying to me.<\/p>\n
But again, it’s a fun option to have, and I’m sure you’ll see more dishes with seitan on my blog in the future.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/73.jpg\")
<\/p>\n
For instance, this blackened corn.<\/p>\n
Love the texture as well as its sweetness.<\/p>\n
![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/54-2.jpg\")
<\/p>\n
Seitan Chili with Blackened Corn<\/strong><\/p>\n canola oil 1. Sautee garlic, onion, and green peppers with oil. Chili is a quick and easy dish I can put together with what I have in the fridge. I recently bought seitan and I wanted to use it for something, and I thought chili would be a good idea. I’ve had an interesting relationship with seitan. Seitan probably has the texture the closest to real […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,12,28,29],"tags":[],"class_list":["post-44294","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44294"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44294\/revisions"}],"predecessor-version":[{"id":44338,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44294\/revisions\/44338"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n4 cloves garlic, chopped
\n1 onion, chopped
\n1 green pepper, chopped
\n1 package or about 1 cup seitan, finely torn with hands or chopped
\n1 can black beans, rinsed
\nwater
\n2 bay leaves
\n1 6oz can tomato paste
\nchili powder
\n1~2 teaspoons diced chipotle peppers from jar
\ncane sugar
\nsalt and pepper
\n1 ear corn, blackened
\ncilantro, chopped<\/p>\n
\n2. Add seitan and black beans. Continue to cook. Salt and pepper.
\n3. Add water to cover the vegetables and seitan. Add bay leaves. Boil and then turn down to low heat.
\n4. Add tomato paste, chili powder, chipotle peppers, sugar, salt, and pepper.
\n5. Serve with blackened corn and cilantro.<\/p>\n![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/60-4.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"