Chili con seitan

Yield: 6 servings

Measure Ingredient
2 tablespoons Olive oil
1 large Onion; chopped
2 \N Celery stalks; chopped
4 \N Garlic cloves; minced
1 \N Green pepper; chopped
2 cups Ground Seitan
1 teaspoon Basil
½ teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Chili powder
¼ teaspoon Cloves; ground
\N \N Cayenne or hot sauce, to taste
2 cups Red kidney beans; cooked
½ cup Liquid from beans
4 cups Tomatoes, canned
\N \N Tamari to taste

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

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