Chili con Seitan
- Servings : 7
- Cook Time : 30 minutes
- Prep Time : 3 hours if soaking beans
Of all the chilis, both meat and meatless, that I have tasted in my life, this is the best. I developed this recipe when I was home on vacation during the summer of 1986. It is very easy to make, especially since it calls for canned, precooked kidney beans.
- 1 cup peeled and finely diced onion
- 1/2 cup finely diced celery
- 1/2 cup finely diced green bell pepper
- 3 tablespoons minced garlic
- 1 tablespoon olive oil or sesame oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 tablespoon dark soybean miso (hatcho)
- 2 tablespoons tomato paste
- 4 cups fresh tomatoes (blanched, seeded, and chopped)
- 1 1/2 tablespoon barley malt syrup
- 1 cup (or one 15-ounce can) red kidney beans or pinto beans
- 1 cup drained and chopped seitan
In a heavy pot, sauté the onion, celery, bell pepper, and garlic in the oil, along with the seasonings, over medium heat. Sauté for about 10 minutes, stirring occasionally to prevent burning.
Dissolve the miso and tomato paste in the chopped tomatoes and add to the sautéed vegetables. Add the barley malt syrup and stir well.
Stir in the cooked beans and chopped seitan. Cook for about 10 minutes over medium heat.
Serve alone, over brown rice, or over spaghetti squash.
Reprinted with permission from the author, Ron Pickarski.
Photograph © Wanda Embar.