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  • Black Bean Chipotle Chili With Seitan

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    Black Bean Chipotle Chili With Seitan
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. canola oil
    • 1 med yellow onion, diced
    • 1 x green bell pepper, seeded and diced
    • 2 x celery stalks, minced
    • 2 x cloves garlic, chopped
    • 28 ounce canned crushed tomatoes
    • 30 ounce canned black beans, liquid removed
    • 1/2 c. water
    • 1/4 lb prepared seitan, diced
    • 1 x chipotle chilies, seeded and chopped up to 2 chilies (see note)
    • 1 Tbsp. chili pwdr
    • 1 Tbsp. dry parsley
    • 1 Tbsp. dry oregano
    • 2 tsp grnd cumin
    • 1/2 tsp grnd black pepper
    • 1/2 tsp salt

    Directions

    1. MAKES 6 SERVINGS. VEGAN
    2. Chipotle chilies give this highly spiced dish a peppery smoky nuance; seitan contributes a faux 'meat' texture.
    3. Heat oil in large saucepan. Add in onion, bell pepper, celery and garlic: saute/fry 5 to 7 min. Stir in crushed tomatoes, beans, water, seitan, chipotle chilies and seasonings. Cook uncovered over low heat, stirring occasionally, about 25 min. Add in water if necessary during cooking.
    4. Remove chile from heat; let stand 10 min before serving. Serve with hot bread and a dollop of low-fat yogurt if you like, Makes 6 servings.
    5. Note: Chipotle chilies, or possibly smoked jalapenos, are available dry or possibly canned in adobo sauce, a pickling brine of tomato, vinegar and spices. To use dry chipotles, stem, seed and toast in a dry cast-iron skillet or possibly on a baking sheet in a 250-degree oven 2 to 3 min. Transfer chilies to bowl; cover with warm water. Let stand till rehydrated. about 20 min. Mince or possibly puree with soaking liquid. Canned chipotles in adobo sauce can be seeded, and chopped or possibly pureed as desired.

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