1 can kidney beans, rinsed and drained
1/2 can pinto beans, rinsed and drained
1/2 can black beans, rinsed and drained
1/2 cup water
3 tablespoons olive oil
8 oz. package of vegan seitan finely diced
1 15 oz. can tomato sauce and 2 Roma tomatoes, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno pepper, finely chopped
1 medium onion, diced
3 cloves garlic, finely chopped
1 tablespoon cumin
1 teaspoon chili powder
1 1/2 teaspoons pure maple syrup
salt and pepper
Lightly brown the seitan in a separate pan.
Saute onions and bell peppers in a pot until onions become a translucent gold color.
Add garlic and jalapenos to pot and cook 1-2 minutes.
Combine lightly browned seitan and remaining ingredients into pot. Cover and simmer for at least 30 minutes.