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Chili Con Seitan

main dish, chili, beans, vegetarian

2 tablespoon olive oil
1 large onion; chopped
2 celery stalks; chopped
4 garlic cloves; minced
1 green pepper; chopped
2 cup ground seitan
1 teaspoon basil
1/2 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cloves; ground
1 cayenne or hot sauce, to taste
2 cup red kidney beans; cooked
1/2 cup liquid from beans
4 cup tomatoes, canned
1 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

Yield: 6 servings


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