Black Bean Chipotle Chili With Seitan
Ingredients| 1 tbsp canola oil 1 medium yellow onion -- diced 1 green bell pepper -- seeded 1 and diced 2 celery stalks -- chopped 2 garlic cloves -- minced 1 can crushed tomatoes (28 oz) 2 can black beans -- drained 1 (15 oz ea) 1/2 cup water 1/4 lb prepared seitan -- diced* 2 chipot, le chilies -- 1 seeded, minced* 1 tbsp chili powder 1 tbsp dried parsley 1 tbsp dried oregano 2 tsp ground cumin 1/2 tsp ground black pepper 1/2 tsp salt |
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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).
Recipe By :
From: Date:
Servings:
6
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