2 8oz. Pkgs Sweet Earth Traditional Seitan Grounds
1 large onion, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
1 12 -ounce bottle amber beer
2 tablespoons unsweetened cocoa powder
1 28 -ounce can whole plum tomatoes, crushed by hand
1 1/2 cups low-sodium vegetable broth, plus more if needed
2 15 -ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Cook the Benevolent Bacon™ in a large, lightly oiled saucepan or Dutch oven over medium heat until crisp, 3 to 4 minutes per side. Place on a paper towel-lined plate and let cool, then crumble and set aside. Increase the heat to medium high, add the seitan and cook about 5 minutes (stirring occasionally). Transfer to a plate using a slotted spoon; wipe out the pan.
Heat 1 tablespoon of extra virgin olive oil (or avocado oil) in the saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring, until soft, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add the chili powder, cumin, paprika, oregano and tomato paste and cook, stirring, until the tomato paste is brick red, about 6 minutes (add a splash of water if the mixture begins to stick). Add the beer and simmer until almost completely reduced, about 3 minutes.
Stir in the seitan; add the cocoa powder, tomatoes, vegetable broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
Stir the hot sauce into the chili and season with salt. Add some vegetable broth if the chili is too thick. Ladle into bowls and top with the crumbled Benevolent Bacon™, vegan shredded cheese, scallions and/or vegan sour cream.