Ultimate Vegan Chili

• 2 Tbs. olive oil
• 1 large onion, chopped (2 cups)
• 3 cloves garlic, minced (1 Tbs.)
• 1 chipotle chile in adobo sauce, drained and minced
• 8 oz. baby bella mushrooms, finely chopped (1 1/2 cups)
• 2 8-oz. pkgs. seitan, chopped (3 cups)
• 3 Tbs. tomato paste
• 2 tsp. smoked paprika
• 2 tsp. dried oregano
• 1 1/2 tsp. chili powder
• 3/4 tsp. celery salt
• 3 15-oz. cans chili beans, partially drained
• 1 cup chopped carrots (2 to 3 large carrots)
• 2 Tbs. low-sodium tamari or soy sauce
• 1 Tbs. vegan Worcestershire sauce

1. Heat oil in Dutch oven over medium-high heat.
2. Add onion, and saute 7 to 10 minutes, or until beginning to brown, stirring often.
3. Add garlic and chipotle chile, and saute 1 minute more.
4. Stir in mushrooms; cook 3 to 4 minutes, or until softened.
5. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
6. Add beans, carrots, tamari, and Worcestershire sauce.
7. Cover, and reduce heat to medium-low.
8. Simmer 1 hour, or until carrots are tender.

olive oil, onion, garlic, baby bella mushrooms, seitan, tomato paste, paprika, oregano, chili powder, celery salt, chili beans, carrots, tamari, worcestershire sauce

Taken from www.vegetariantimes.com/recipe/ultimate-vegan-chili/ (may not work)