1 pkg. traditionally seasoned seitan
1 16 oz. can diced tomatoes
1 16 oz. can black beans, rinsed and drained
1 medium onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 4 oz. can chopped green chilies
3 tablespoon chili powder
2 tablespoon ground cumin
2 cloves minced garlic
salt and pepper to taste
1. Cut the seitan into bite-sized chunks and set aside.
2. Sauté the onion and the bell peppers in a bit of olive oil just until the veggies become tender.
3. Put in the seitan and garlic with the onion and peppers and sauté for a couple of more minutes. This allows the flavors to mix with the seitan and you don't want to sauté the garlic for long or it will become bitter.
4. Transfer the seitan and veggies to a 3 or 4 quart sauce pan.
5. Add the chili powder and ground cumin to the seitan mixture and stir until seitan is nice and coated.
6. Add the diced tomatoes, black beans, and green chilies and salt and pepper to taste.
7. Add just enough water to thin out the mixture a bit. It will reduce as it simmers for awhile so keep in mind the consistency you prefer - use less water for a hearty, chunky chili, use more water for a soupy, stew-like chili.
8. Bring to a low boil over medium-high heat, stirring frequently.
9. Once a low boil has been achieved, reduce heat and simmer for 10 to 15 minutes.
This chili is great by itself or ladled over hot pasta such as she'll pasta or rotini. Enjoy!