Recipe from: The 30 Minute Vegan By: M. Reinfeld & J. Murray, pg. 240 Yield: 6-8 Servings
Ingredients:
4 cups water or vegetable stock
1 ½ tbsp. chili powder
1 tbsp. cumin, ground
1 cup yellow onion, peeled, cored, and small dice
1 cup celery, sliced or diced
4 each garlic cloves, pressed or minced
1 each 8 oz. package of seitan, chopped OR Tofu OR Tempeh
1 ½ cups chopped tomatoes, OR 1 14.5 oz. can fire-roasted tomatoes
1 each bell pepper, seeded and diced
1 each jalapeño, or other hot pepper, seeded & diced (Optional)
1 each 15 oz. can pinto beans, drained OR 1 ½ cup cooked beans
1 each 15 oz. can kidney beans, drained OR 1 ½ cup cooked beans
1 each 6 oz. can tomato paste
1 cup fresh or frozen corn (Optional)
1-3 tbsp. soy sauce or tamari
3 tbsp. cilantro, fresh, rinsed & chopped
1 ½ tsp. sea salt, or to taste Or Miso Paste
½ tsp. black pepper, ground, or to taste
Directions:
1. Place the water, chili, powder, and cumin in a large pot and place over medium heat. Begin prepping the onions, celery, garlic, seitan or other meat alternative, tomatoes, peppers, and place in the pot as you go.
2. Lower heat to medium-low, add the beans, tomato paste, and corn if using, and cook for an additional 10 minutes, or until all the ingredients are tender, stirring occasionally. Add the remaining ingredients, stir well, and enjoy.
Chefs Notes:
· To make the dish spicier , add cayenne pepper, additional hot peppers, or hot sauce
· For extra flavor, replace some of the water/stock with tomato juice/tomato puree
· This is an oil free dish. For additional flavor, you can sauté the onions, garlic, and celery in canola oil
· Consider making this in a crock pot overnight for your favorite gathering
· Top with scallions, grated vegan cheese such as vegan gourmet/ daiya
· For a smoky taste try adding smoked paprika