CfC’s Chili for Willy

Creamy white coconut – lime chili, topped with a cilantro – jalapeno stuffed seitan roulade & crushed tortilla chips!

What’s in a name?

I made this bowl of chili for a charity dinner party. The aim was to raise money to give plant based food a boost that it so deserves. It’s better for the animals, for the climate, the world hunger, and for our bodies!

How did it work? Home cooks (and bloggers like me!) made chili, people signed up for a chili feast and the money was donated to the organisation.

And Willy? He’s a three month old pig, living his live happily ever after in an animal shelter. Chili for Willy!

So many people asked me for the recipe… guess what… It’s here, forever! For you all to enjoy!

About the recipe.

I love a good bowl of chili, to me it can’t be hot enough. But since I made this chili for guests, I wanted to keep the spice level on the milder side. That’s where I got the idea for this white coconut – lime chili.

The chili itself is loaded with tons of nutritious and protein packed beans, corn and flavourful spices. The coconut milk balances out the spice level and gives the chili the most creamy and luxurious texture. The lime adds a refreshing note to the dish.

And then… I made some stuffed seitan roulades which take the chili to another level. The seitan dough is made with similar spices and ingredients to match the chili. After they’re filled with a cilantro – pickled jalapeno stuffing to add some more of that Mexican flavours.

Finally the toppings. Personally I like lots of texture and variety in my bowl. So feel free to add as much or as little toppings as you like.

Not a seitan maker or short of time? Just serve the white bean chili as it is, with loads of toppings and a slice of corn bread or rice maybe?! Still an awesome delicious meal!

The seitan in the pictures is slightly different than the recipe. I made a few minor adjustments after taking the pics for the blog page (to make it even better!). Will update ’em next time I make this chili bowl.

Devine is a drastic understatement for how delicious it was! YUM! I can already tell it’s going to become one of my wintertime favourites. TO DIE FOR! Ideal for cold evenings or chilly afternoons.

Comfort food = happy mood!

I can’t wait to hear how much you love it too! Feel free to tag me @chillies_for_chocolate and show me your happy food creations!

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CfC’s Chili for Willy

vegan

 


Ingredients

For the stuffed chili seitan:

Wet ingredients:

1 cup water

⅓ cup chopped onion

2 tbsp olive oil

2 tbsp soy sauce

1 tbsp lime juice

Dry ingredients:

1 cup vital wheat gluten

½ cup chickpea flour

3 tbsp desiccated coconut

1 tbsp corn starch

1 tbsp coconut sugar

2 tsp cumin powder

1 tsp coriander powder

½ tsp garlic powder

1 tsp oregano

1 ½ tsp (smoked) salt, crushed

For the filling:

1 cup chopped cilantro

¼ – ⅓ cup chopped pickled jalapenos (use more or less to taste)

1 tbsp olive oil

1 clove garlic, micro planed

Pinch of sugar

For the coconut – lime chili:

Oil for frying

1 onion, chopped

4 cloves garlic, finely chopped

2 green jalapenos, deseeded & finely chopped

2 tsp cumin powder

1 ½ tsp coriander powder

½ tsp oregano

2 tins cannellini beans, rinsed & drained

2 tins chickpeas, rinsed & drained

2 cups corn

1 tin full fat coconut milk

1 ½ -2 cups veggie stock

3-4 tbsp lime juice (I used 4 tbsp)

Salt & pepper, to taste

Additional toppings:

Crushed tortilla chips

Avocado, sliced

Pickled or fresh jalapenos, sliced

Chopped cilantro leaves

 

Instructions:

For the stuffed chili seitan:

Combine the vital wheat gluten, chickpea flour, coconut, corn starch, coconut sugar and spices in a bowl.

Mix or blend the wet ingredients. Combine wet and dry ingredients and knead for a few minutes (the dough will be on the soft side). Let the dough rest for ten minutes.

Meanwhile mix the ingredients for the filling in a small bowl.

Divide the dough into 6 equal parts, flatten the dough into rectangles (carefully not to tear ‘em). Divide the filling between the seitan rectangles, leaving an edge of 1 cm. Carefully roll up the seitan.

First wrap into parchment paper, then into aluminium foil. Place the seitan in a steamer and steam for 30 minutes.

Preheat the oven to 175° Celsius. Place the stuffed seitan roulades on a wire rack and bake for 20 minutes, turning them halfway to ensure even baking. Cool down the roulades for a few minutes, carefully unwrap.

For the coconut – lime chili:

Heat some oil in a pot and sauté the onion until translucent. Add the garlic, jalapeno and spices and sauté for another minute.

Add the beans, corn, coconut milk and 1 ½ cup veggie stock, bring to a boil. Reduce the heat, cover loosely with a lid and simmer on low for 30 minutes, stirring regularly. Add extra veggies stock if needed or depending on the desired thickness.

Season to taste with salt and pepper. Adjust to personal preferences if needed.

Assembly:

Divide the coconut – lime chili between bowls. Using a sharp knife, slice the seitan and place on top of the chili. Scatter with your favourite toppings. Garnish with cilantro leaves.

Enjoy!


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