Seitan Chili + Pumpkin Cornbread

Seitan Chili + Cornbread Muffins

Serves: 4


Chili Spices:

  • 2 1/2 tbs chili powder
  • 2 tbs ground cumin
  • 2 tbs granulated sugar
  • 1 tbs garlic powder
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cayenne pepper

Everything Else:

  • 1 tbs olive oil
  • 1 medium yellow onion, diced
  • 1 pound ground seitan*
  • 2 tbs tomato paste
  • 1 1/2 cups veggie broth
  • (1) 28-oz can diced tomatoes
  • (1) 15-oz can red kidney beans, drained and rinsed
  • (1) 15-oz can tomato sauce

Toppings & Garnishes:

  • sour cream
  • diced red onion
  • diced avocado
  • cheddar cheese
  • fresh cilantro
  • lime wedges

Pumpkin Cornbread:

  • 1 cup unsweetened almond milk (or your favorite nondairy milk)
  • 1 tbs apple cider vinegar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1⁄2 cup pure maple syrup
  • 1⁄4 cup olive oil
  • 1 1⁄4 cups cornmeal
  • 1 cup white whole wheat flour
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice**
  • 1⁄2 tsp salt



  1. In a small bowl, combine all of the chili spices.
  2. In a large pot, heat the olive oil over medium-high heat.
  3. Add the onion.  Cook for approx. 5 minutes, until very soft.
  4. Add the ground seitan and cook for 5 minutes, stirring occasionally.
  5. Add the spices and tomato paste. Stir until well combined.
  6. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  7. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  8. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
  9. Serve in bowls with garnishes.

Cornbread Muffins:

  1. Preheat the oven to 350 degrees F. and lightly grease an 8″ square pan.
  2. Measure the almond milk into a liquid measuring cup and add the apple cider vinegar. Set aside to curdle.
  3. In a large mixing bowl, mix the pumpkin puree, maple syrup, and olive oil. Mix in the almond milk and beat until well incorporated.
  4. Stir in the cornmeal, flour, baking powder, pumpkin pie spice, and salt until just combined.
  5. Transfer the batter to your prepared baking pan. Bake until the top is golden and firm to the touch for approx. 30 to 35 minutes (or until the center is 195 degrees).
  6. Let cool slightly before slicing.

Variations & Notes:

* Buy seitan in stripes or cubes.  Place in a small food processor and pulse to ground.
**If you want to make your own pumpkin pie spice, combine 1/2 tsp each of ground cinnamon, nutmeg, ginger and allspice with a pinch of cloves.

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