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Recipe submitted by mad4@ellis.uchicago.edu (Bill Maddex)

Sweet Seitan Chili

Ingredients (use vegan versions):

    1t garlic/chili oil
    2 lg onions, chopped fine
    6 cloves garlic, pressed
    2C water
    2T hatcho miso (soy)
    1 1/2T brown rice vinegar
    1T umeboshi vinegar
    1-2 bay leaves (about a total of 2 square inches) crushed
    6 allspice berries
    6 cloves
    4T chili powder (I make my own but my recipe varies)
    1t ground cumin
    1t cocoa powder
    1t cinamon
    1/4t nutmeg
    1/8t ginger powder
    2C tomato sauce
    1t cayenne
    2C cooked pinto beans
    2C seitan, cut into 1 cubes

Directions:

Tie up the bay leaves, cloves and allspice berries in a cheesecloth bag to ease removal after cooking.  In a heavy dutch oven or stock pot, heat oil on med high.  Saute onions until translucent, stiring often to be sure they don't brown.  Add garlic and saute about two more minutes.  Add spices and saute another two minutes, then add remaining ingredients and bring to a boil.  Reduce heat and simmer 1-2 hours, depending on desired thickness and distinct flavor desired--the longer you cook it the more it will acquire a sort of undifferentiated cafeteria flavor. :-)

Serve over spaghetti or spaghetti squash, w/ vegan beer, of course. Makes about six big bowls full.

Billy Magic

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This is delicious, and I added about a half a cup of corn to add a little volume!  YUM!

Archived comment by: jonathan

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