---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Bean Chipotle Chili With Seitan
 Categories: Tex-mex, Vegetables
      Yield: 6 Servings
 
      1 tb Canola oil
      1 md Yellow onion; diced
      1    Green bell pepper;
           - seeded & diced
      2    Celery ribs; chopped
      2 cl Garlic; minced
     28 oz Can crushed tomatoes
     30 oz Black beans (2 cans);
           - drained
    1/2 c  Water
    1/4 lb Prepared seitan; diced *
      1    Chipotle chiles; up to 2,
           - seeded, minced *
      1 tb Chili powder
      1 tb Dried parsley
      1 tb Dried oregano
      2 ts Ground cumin
    1/2 ts Ground black pepper
    1/2 ts Salt
 
  Heat oil in large saucepan. Add onion, bell pepper, celery, and
  garlic; saute 5 to 7 minutes. Stir in crushed tomatoes, beans,
  water, seitan, chipotle chiles, and seasonings. Cook uncovered over
  low heat, stirring occasionally, about 25 minutes. Add water if
  necessary during cooking. Remove chili from heat; let stand
  10 minutes before serving. Serve with warm bread and a dollop of
  low-fat yogurt if desired.

  Note:

  Chipotle chilies, or smoked jalapenos, are available dried or
  canned in adobo sauce, a pickling brine of tomato, vinegar, and
  spices. To use dried chipotles, stem, seed, and toast in a dry
  cast-iron skillet or on a baking sheet in a 250°F oven 2 to
  3 minutes. Transfer chilies to bowl; cover with hot water. Let
  stand until rehydrated, about 20 minutes. Mince or puree with
  soaking liquid. Canned chipotles in adobo sauce can be seeded, and
  minced or pureed as desired.

  Seitan: A chewy, meat-like, high protein food made from boiled or
  baked wheat gluten.

  Per serving: 289 cal, 19 g prot, 2 g fat, 55 g carbs, 0 mg chol,
  837 mg sod

  Formatted by: Mary Wilson (BWVB02B)
  
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