Seitan and Black Bean Chili

🥘 Ingredients

• black beans
  1 box
• cheddar cheese
  ½ cup
• garlic
  4 clove
• jasmine rice
  1 c
• olive oil
  4 tsp
• pepper
• red bell pepper
  2 unit
• red onion
  2 unit
• roma tomato
  2 unit
• salt
• scallions
  4 unit
• veggie chorizo crumbles
  1 lb
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   Bring 1 cup water to a boil in a small pot . Once boiling, add jasmine rice , cover, and reduce to a gentle simmer. Cook until tender, about ⏱️ 15 minutes . Keep covered off heat until rest of meal is ready.

   jasmine rice: 1 c
2. 

   2

   Wash and dry all produce. Mince or grate garlic . Core and seed red bell pepper , then finely dice. Halve, peel, and dice red onion . Trim, then thinly slice scallions , keeping greens and whites separate. Core and dice roma tomato . Drain and rinse black beans .

   garlic: 4 clove, red bell pepper: 2 unit, red onion: 2 unit, scallions: 4 unit, roma tomato: 2 unit, black beans: 1 box
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat. Add pepper, onion, and scallion whites. Cook, tossing, until softened, ⏱️ 4 minutes .

   olive oil: 4 tsp
4. 

   4

   Stir garlic, tomato, and veggie chorizo crumbles into pan, breaking seitan into small pieces. Cook, tossing, until tomato softens, ⏱️ 4 minutes .

   veggie chorizo crumbles: 1 lb
5. 

   5

   Stir black beans, veggie stock concentrate , and 1 cup water into pan. Bring to a simmer and let bubble until thickened, ⏱️ 6 minutes . Season with salt and pepper .

   veggie stock concentrate: 2 unit, salt, pepper
6. 

   6

   Divide rice between plates. Top with chili. Garnish with scallion greens and cheddar cheese .

   cheddar cheese: ½ cup