Chili Con Seitan

Serves: 6
Total Calories: 637


2 tablespoons olive oil
1 large onion chopped
2 stalks celery chopped
4 cloves garlic minced
1 green bell pepper chopped
2 cups Ground Seitan
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon ground cloves
cayenne pepper or hot sauce to taste
2 cups cooked red kidney beans
1/2 cup water or bean cooking liquid
4 cups canned crushed tomatoes
tamari sauce


1. Heat the oil in a large heavy kettle over medium-low heat. Add the onion and celery, and saute about 10 minutes or until almost tender. Add the garlic, green pepper, ground seitan, basil, oregano, cumin, chili powder, cloves, and cayenne pepper. Saute a few minutes more.
2. Add the beans, water, and tomatoes. Cover and simmer for 10 minutes, then add the tamari.
3. Ladle the piping hot chili into bowls and serve.

For a Change . . .
* Substitute Tofu Crumbles for the seitan.

Nutritional Facts:

Serves: 6
Total Calories: 637
Calories from Fat: 43

This Chili Con Seitan recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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