Recipe - Chili Con Queso El Paso

2 tablespoon Olive oil
1 lg Onion; chopped
2 Celery stalks; chopped
4 Garlic cloves; minced
1 Green pepper; chopped
2 cup Ground Seitan
1 teaspoon Basil
One half teaspoon Oregano
1 teaspoon Cumin
1 teaspoon Chili powder
One fourth teaspoon Cloves; ground
Cayenne or hot sauce, to
taste
2 cup Red kidney beans; cooked
One half cup Liquid from beans
4 cup Tomatoes, canned
Tamari to taste

Heat the oil in a large, heavy kettle. Add the onion and celery. Saute
until almost tender. Add the garlic, green pepper, gluten, and spices.
Saute for a few minutes more.

Add the beans, cooking liquid, and tomatoes. Cover and simmer for about 10
minutes. Add tamari to taste.

Serve with cornbread or tortillas and a big green salad.

From the files of DEEANNE

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