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 & diced
2 Celery ribs; chopped
2 cl Garlic; minced
28 oz Can crushed tomatoes
30 oz Black beans (2 cans);
- drained
1/2 c Water
1/4 lb Prepared seitan; diced *
1 Chipotle chiles; up to 2,
- 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.
Note:
Chipotle chilies, or smoked jalapenos, are available dried 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°F 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, 19 g prot, 2 g fat, 55 g carbs, 0 mg chol,
837 mg sod
