Recipe - Black Bean-Chipotle Chili With Seitan

1 tablespoon Canola oil
1 md Yellow onion minced
1 Green bell pepper seeded
And minced
2 Celery stalks chopped
2 Garlic cloves minced
1 cn Crushed tomatoes (28 oz)
2 cn Black beans drained
(15 ounce ea)
One half cup Water
One fourth pound Prepared seitan minced *
1 2 chipotle chilies
Seeded, minced*
1 tablespoon Chili powder
1 tablespoon Dried parsley
1 tablespoon Dried oregano
2 teaspoon Ground cumin
One half teaspoon Ground black pepper
One half teaspoon 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 lowfat yogurt if desired. Makes 6 servings.
Note: Chipotle chilies, or smoked jalapenos, are available dtried or
canned in adobo sauce, a pickling brine of tomato, vinegar and spices. To
use dried chipotles, stem, seed and toast in a dry castiron skillet or on
a baking sheet in a 250 degree 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, meatlike, high
protein food made from boiled or baked wheat gluten. Per serving 289 cal,
19g prot, 2g fat, 55g carb, 0 chol, 837 mg sod. Formatted by Mary Wilson
(BWVB02B).

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini