posted by Linda in San Diego 01-05-100 11:48 AM
Chili con Seitan
7 serv, 30 min plus up to 3 hours to soak and cook beans
1 cup peeled, finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced green bell pepper
3 Tbl. minced garlic
1 Tbl. olive or sesame oil
1 Tbl. chili powder
1 tsp. ground cumin
1 Tbl. dark soybean miso hacho
2 Tbl. tomato paste
4 cups fresh tomatoes (blanched, seeded, chopped)
1 1/2 Tbl. barley malt syrup
1 cup (or 15 oz. can) pinto beans
1 cup drained and chopped seitan (or Green Giant’s frozen, bagged soy “ground meat”)
In heavy soup pot, saute onions, celery, bell pepper, and garlic in the oil along with the seasonings, over medium heat. Saute for about 10 min, stirring occasionally to prevent burning.
Dissolve miso and tomato paste in the chopped tomatoes add to the sauteed vegetables. Add syrup and stir well. Finally, stir in cooked beans and chopped seitan. Cook for about 10 min over med. Heat. Serve alone or over brown rice or spaghetti squash.