Seitan and Black Bean Chili

🥘 Ingredients

• black beans
  1 can
• cheddar cheese
  ½ cup
• garlic
  2 cloves
• jasmine rice
  1 c
• olive oil
  1 tbsp
• red bell pepper
  1 unit
• red onion
  1 unit
• roma tomato
  1 unit
• scallions
  3 units
• veggie chorizo crumbles
  4 oz
• veggie stock concentrate
  1 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: 2 cloves, red bell pepper: 1 unit, red onion: 1 unit, scallions: 3 units, roma tomato: 1 unit, black beans: 1 can
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat. Add red bell pepper, red onion, and scallion whites. Cook, tossing, until softened, ⏱️ 3 minutes to ⏱️ 5 minutes .

   olive oil: 1 tbsp
4. 

   4

   Stir garlic, roma tomato, and veggie chorizo crumbles into pan, breaking up crumbles into small pieces. Cook, tossing, until tomato softens, ⏱️ 3 minutes to ⏱️ 5 minutes .

   veggie chorizo crumbles: 4 oz
5. 

   5

   Stir black beans, veggie stock concentrate , and 1 cup water into pan. Bring to a simmer and let bubble until thickened, ⏱️ 5 minutes to ⏱️ 7 minutes . Season with salt and pepper.

   veggie stock concentrate: 1 unit
6. 

   6

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

   cheddar cheese: ½ cup