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