Chunky Garden Vegetable Chili
- Yield 8 servings
A kitchen-sink, garden-variety chili with great texture from the chopped seitan.
Ingredients
- 1 tablespoon olive oil or canola oil
- 1 medium onion, chopped
- 2 -- carrots, peeled and chopped
- 2 -- ribs celery, chopped
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 3 -- garlic cloves, minced
- 1 -- jalapeno, minced
- 1 tablespoon dried oregano
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 2 small chipotle chiles in adobo, minced
- 1 cup tomato puree
- 1 -- (28-ounce) can chopped tomatoes
- 2 quarts water or vegetable broth plus more if necessary
- 2 cups seitan or Gimme Lean soy protein
- 1 -- (16-ounce) can red or white beans, rinsed and drained
- 1 -- (8-ounce) can black beans, rinsed and drained
- -- Juice of 2 limes
- 1/2 cup tamari or soy sauce
- 1/2 cup cilantro, minced
- -- Tomato juice, optional
Instructions
- Heat olive or canola oil in a nonreactive large saucepan over medium heat. Add onions, carrots, celery, peppers, garlic, jalapeno, oregano, cumin, chili powder and chipotles and saute 2 minutes to combine well. Add tomato puree, tomatoes, 2 quarts water or broth, seitan, red or white beans and black beans; simmer 50 minutes until blended. You can add additional vegetable broth, water or tomato juice to adjust consistency if needed. Add lime juice, tamari and cilantro; stir to combine.
Adapted from The Whole Foods Market Cookbook (Random House, 2002) by Steve Petusevsky.
