Ultimate Vegan Chili - cooking recipe

Ingredients

2 tablespoons olive oil
1 large onion, chopped (2 cups)
3 garlic cloves, minced (1 tablespoon)
1 chipotle chile in adobo, drained and minced
8 ounces baby bella mushrooms, finely chopped (1 1/2 cups)
2 (8 ounce) packages seitan, chopped (3 cups)
3 tablespoons tomato paste
2 teaspoons smoked paprika
2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1/4 teaspoon celery salt
3 (15 ounce) cans chili beans, partially drained
1 cup carrot, chopped (2 to 3 large carrots)
2 tablespoons low-sodium tamari or 2 tablespoons soy sauce
1 tablespoon vegan worcestershire sauce

Preparation

Heat oil in Dutch oven over medium-high heat. Add onion, and saute 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and saute 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
Add beans, carrots,tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.