Vegan Chili

I wanted to use some seitan that didn't turn out as well as I had hoped, so I chopped it really small and dried it out in the oven at 175 degrees. They process took several hours (mostly in the oven) but the results were great! Once dried I put it in a plastic bag and just put it in the cupboard. When I was ready to make the chili I brought it out and added it right to it. I am willing to bet this recipe could fool a staunch omnivore!

Here's the recipe.

1 T olive oil

1 red bell pepper, diced

1 medium yellow onion, diced

1 jalapeno, finely chopped (or other chili to taste)
1 28 oz can diced tomatoes

2 15oz Cans of beans. (I prefer chili or pinto beans and black beans but I know a lot of people enjoy kidney beans so just use what you like. I mixed it up with a can of pinto and a can of black.)

1 t cumin
1/2 t cayenne
1 t Mexican chili powder
1 T worcestershire sause
1 t tabasco or chili sauce (optional)
black pepper to taste
1-2 t Garlic salt
1 c dried, finely chopped seitan or TVP
tomato paste (optional)

In a 6 quart pot, combine the first four ingredients in a pan and saute until onions are translucent.

Add the tomatoes, beans, worcestershire, hot sauce, and spices.

Let simmer for about 30 minutes then add the seitan or TVP, simmer another 30 minutes, stirring occasionally. All the liquid should be absorbed but if not and you want a thicker chili just add some tomato paste.

Serve warm!

makes about 4 servings and can be easily doubled or cooked in a crock pot if you are so inclined...

As always, if you find a way to improve this recipe please let me know...

Enjoy!