Before I became vegan, my favorite winter stew was a white vegan chili, made with chicken and kielbasa.  It’s different than ‘normal’ chili, and was always a favorite when I took it to bonfires and parties.

I worked to recreate the same flavors and textures, and after coming home with an empty stew pot last night, I think this is better than the original! And much healthier for you…and the chickens:)

Add water, bouillon cubes, chopped potatoes, garlic, onion, peppers and seasonings to soup pot. Bring to a boil and cook until potatoes can be mashed into a creamy consistency (about 10 minutes). Add beans, tomatoes and finely-cubed vegan kielbasa and seitan. Heat on medium another 20 minutes, and add cilantro during the last five.

Ingredient list:

8 cups water

2 large white potatoes

4 cloves of garlic

1 vidalia onion

1 bell pepper (any color!)

1 jalepeno pepper (or use 1 small can)

1 tbsp cumin

1/2 tbsp chili powder

1 can organic cannellini beans (drained)

2 cans organic hot chili beans (not drained)

1 can organic diced tomatoes

2 veggie bouillon cubes

2 vegan Kielbasa sausages

Chicken-Style Seitan

1/2 cup fresh cilantro