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← All recipes Dark, thick bean and seitan chili in a cast iron pot garnished with fresh cilantro Dinner · Stew

Seitan Black Bean Chili

≈30g protein 45 min Serves 4 Lysine + SAA

Seitan is a dense, chewy wheat protein that brings massive grams but lacks lysine. Black and kidney beans are lysine powerhouses but lack methionine. Simmered together with tomatoes and cumin, they resolve each other's amino acid deficits in one pot.

Ingredients

  • 250g seitan, torn into bite-sized pieces
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp ground cumin
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 can (400g) crushed tomatoes
  • 1 can (400g) black beans, rinsed
  • 1 can (400g) kidney beans, rinsed
  • 2 cups vegetable broth
  • Sea salt and black pepper

Method

  1. Heat olive oil in a large pot over medium. Cook the onion 5 minutes; add garlic for 30 seconds.
  2. Stir in cumin, chili powder, and smoked paprika; toast the spices for 1 minute until fragrant.
  3. Add the torn seitan, browning it slightly for 3 minutes.
  4. Pour in crushed tomatoes, both beans, and vegetable broth. Stir well.
  5. Bring to a boil, reduce heat, and simmer uncovered 25 minutes until thick.
  6. Season aggressively with salt and pepper. Serve hot.
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