Unconventional Veggie Chili


  • 1/2 medium onion, diced
  • 1 cup seitan, cut into chunks or strips
  • 1/2 cup zucchini, chopped
  • 1 cup broccoli, chopped
  • 3 leaves of kale, chopped
  • 1.5 cups canned crushed tomatoes
  • 2 teaspoons BBQ sauce
  • 2 tablespoons hummus
  • 1/2 can red kidney beans
  • 1/4 cup water or veg stock (optional)
  • juice from 1/2 small orange or tangerine
  • nutritional yeast
  • salt and pepper
  • sodium-free seasonings (dried herbs)


Step 1: On medium heat, oil the pot with EVOO and add the onions and a dash of salt. Make sure the onions don’t get too brown and caramelized; you just want them to be translucent.

Step 2: Add the seitan, zucchini, and broccoli. Season to taste.

Step 3: Add the kale and let it wilt.

Step 4: Pour in the crushed tomatoes. Then mix in the BBQ sauce and hummus. The sauce should look cloudy and opaque.

Step 5: Add the beans and water or veg. stock. Throw in a few shakes of nutritional yeast. Turn the heat to medium low and let it simmer.

30-45 minutes later, or when most of the liquid has evaporated, the chili is done.

Note: Sometimes I like to keep the chili at a thinner consistency (more liquid) to serve with spaghetti.

Serves 3.

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