Dinner

Roasted Corn & Poblano Chili with Chipotle Seitan

Roasted Corn & Poblano Chili with Chipotle Seitan
Level
Easy
Prep
30 minutes
Cook
50 minutes
Servings
Makes 3 to 4 entree servings or 6 side dish servings
THIS'LL KEEP YOU WARM IN WINTER!

• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.

INGREDIENTS

  • 4 ears of fresh corn
  • 1 1/2 tablespoons vegan butter
  • 1 1/2 tablespoons olive oil
  • Kosher salt and ground black pepper to taste
  • 1 medium poblano chile
  • 2 tablespoons vegan butter for sautéing
  • 2 teaspoons cumin seeds
  • 1/2 medium red onion, chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons chopped canned chipotle chile in adobo sauce
  • 4 ounces SWEET EARTH Enlightened Foods Ground Chipotle Style Seitan
  • 6 radishes, trimmed and sliced into rounds
  • 1 1/2 tablespoons chopped fresh cilantro
  • 1/2 tablespoon freshly squeezed lime juice
  • 1 teaspoon grated lime peel
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

MAKE IT

Step 1
Preheat the oven to 400° F. Coat the cobs of corn with 1 1/2 tablespoons vegan butter and olive oil and generously season them with salt and pepper.
Step 2
Spread on a parchment-lined baking sheet and roast until the corn is golden brown, about 35-40 minutes. Turn the corn occasionally while it is cooking. Remove corn cobs and let cool.
Step 3
Char poblano chile directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes (Alternatively, place the charred chile in a bowl, seal the top with plastic wrap and steam for 10 minutes). Meanwhile, using a small sharp knife, slice the corn off the cobs, turning the ear as you go. Set aside. Also peel, seed and coarsely chop poblano chile.
Step 4
Melt 2 tablespoons vegan butter in a large nonstick skillet over medium heat. Add cumin seeds, shake the skillet and toast about 1 minute. Add onion and sauté until soft about 3-4 minutes.
Step 5
Add roasted corn, oregano, chipotle chile, chopped poblano chile and seitan and sauté for 5 minutes. Add radishes, 1 tablespoon cilantro, lime juice and lime peel and sauté for another 2 minutes until radishes are slightly softened. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Step 6
Transfer to a bowl and sprinkle with remaining ½ tablespoon cilantro. Enjoy!