Black Bean-Chipotle Chili with Seitan

Title:
Black Bean-Chipotle Chili with Seitan

Yield:
6 Servings

Categories:
Tex-mex,
Vegetables




Ingredients:





     1 tb Canola oil


     1 md Yellow onion -- diced


     1    Green bell pepper -- seeded


          And diced


     2    Celery stalks -- chopped


     2    Garlic cloves -- minced


     1 cn Crushed tomatoes (28 oz)


     2 cn Black beans -- drained


          (15 oz ea)


   1/2 c  Water


   1/4 lb Prepared seitan -- diced*


     1    - 2 chipotle chilies --


          Seeded, minced*


     1 tb Chili powder


     1 tb Dried parsley


     1 tb Dried oregano


     2 ts Ground cumin


   1/2 ts Ground black pepper


   1/2 ts 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).


 


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 From:                                 Date:


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini