---------- Recipe via Meal-Master (tm) v8.02

     Title: BLACK BEAN-CHIPOTLE CHILI WITH SEITAN
Categories: Tex-mex, Vegetables
     Yield: 6 servings

     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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