Chili con seitan
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Onion; chopped |
| 2 | Celery stalks; chopped | |
| 4 | Garlic cloves; minced | |
| 1 | Green pepper; chopped | |
| 2 | cups | Ground Seitan |
| 1 | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Chili powder |
| ¼ | teaspoon | Cloves; ground |
| Cayenne or hot sauce, to taste | ||
| 2 | cups | Red kidney beans; cooked |
| ½ | cup | Liquid from beans |
| 4 | cups | Tomatoes, canned |
| Tamari to taste | ||
Directions
Heat the oil in a large, heavy kettle. Add the onion and celery.
Saute until almost tender. Add the garlic, green pepper, gluten, and spices. Saute for a few minutes more.
Add the beans, cooking liquid, and tomatoes. Cover and simmer for about 10 minutes. Add tamari to taste.
Serve with cornbread or tortillas and a big green salad.
From the files of DEEANNE