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Black Bean-Chipotle Chili With Seitan vegetables, chili, tex-mex, beans 1 tablespoon canola oil 1 medium yellow onion -- diced 1 green bell pepper -- seeded 1 and diced 2 celery stalks -- chopped 2 garlic cloves -- minced 1 can crushed tomatoes (28 oz) 2 can black beans -- drained 1 (15 oz ea) 1/2 cup water 1/4 lb prepared seitan -- diced* 2 chipot; le chilies -- 1 seeded, minced* 1 tablespoon chili powder 1 tablespoon dried parsley 1 tablespoon dried oregano 2 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon salt Heat oil in large saucepan. Add onion, bell pepper, celery and garlic; saute 5 to 7 minutes. Stir in crushed tomatoes, beans, water, seitan, chipotle chiles and seasonings. Cook uncovered over low heat, stirring occasionally, about 25 minutes. Add water if necessary during cooking. Remove chili from heat; let stand 10 minutes before serving. Serve with warm bread and a dollop of low-fat yogurt if desired. Makes 6 servings. Note: Chipotle chilies, or smoked jalapenos, are available dtried or canned in adobo sauce, a pickling brine of tomato, vinegar and spices. To use dried chipotles, stem, seed and toast in a dry cast-iron skillet or on a baking sheet in a 250 degree oven 2 to 3 minutes. Transfer chilies to bowl; cover with hot water. Let stand until rehydrated, about 20 minutes. Mince or puree with soaking liquid. Canned chipotles in adobo sauce can be seeded, and minced or pureed as desired. Seitan: A chewy, meat-like, high protein food made from boiled or baked wheat gluten. Per serving 289 cal, 19g prot, 2g fat, 55g carb, 0 chol, 837 mg sod. Formatted by Mary Wilson (BWVB02B). Recipe By : From: Date: Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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