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).
