| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Tex-Mex |
Tex-mex, Vegetables |
6 |
Servings |
INGREDIENTS
| 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* 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 |
INSTRUCTIONS
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:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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