VEGETARIAN CHILI

INGREDIENTS: Serves 4 - 6

        ▪	2 tablespoons olive oil
	▪	1 large onion, chopped**
	▪	1 large carrot, chopped
	▪	1 large green bell pepper or 2 poblano peppers, seeded, chopped**
        **      I like to fire-roast my onions and peppers before dicing.
	▪	4 garlic cloves, minced
	▪	1 to 2 tablespoons chili powder, to taste
	▪	2 tablespoons chipotle in adobo sauce, finely chopped
	▪	1 (28-ounce) can fire-roasted diced tomatoes (do not drain)
	▪	1 (15-ounce) can tomato sauce
	▪	1 (15-ounce) can kidney beans, rinsed, drained
	▪	1 (15-ounce) can black beans, rinsed, drained
	▪	2 cups shredded seitan
	▪	1 bunch fresh cilantro, chopped (leaves only)

DIRECTIONS:

	1.	Heat oil in a large pot over medium heat. Cook onions, carrot, and pepper, stirring often, until
                softened.

	2.	Add garlic, chipotle, and chili powder, stirring to coat. Cook for 1 minute.

	3.	Add tomatoes, tomato sauce, beans, and seitan, stirring to combine. Bring to a boil, reduce
                heat to low, cover, and simmer for 15 minutes.

	4.	Stir in cilantro, remove from heat, and serve hot.


RECIPE FOR SEITAN

INGREDIENTS:

Gluten Dough:

•  2 cups vital wheat gluten**
•  1 teaspoon granulated garlic
•  1 teaspoon ground ginger
•  1 1/4 cups water or vegetable broth
•  3 Tablespoons reduced sodium tamari or shoyu (soy sauce)
•  2 teaspoons toasted sesame oil* (*Optional)
** Can be purchased in most good supermarkets and health food stores

Broth:

•  4 cups water
•  1/4 cup reduced-sodium tamari or shoyu
•  3-inch piece of kombu (a seaweed)*  (* Optional)
•  4 slices of ginger* (* Optional)


DIRECTIONS:

Gluten dough:

1.  Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix
with a fork until the dough reaches a kneadable consistency. Knead a couple of dozen times, then let
the dough rest 3-5 minutes.

2.  Wet hands (to prevent gluten from sticking) and knead another dozen times, then let the dough rest
another 10 minutes. While waiting, prepare broth (below).

3.  Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Simmer in broth for 45-60
minutes.


Broth:

1.  Combine all ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces,
reduce to a simmer and cover. Check occasionally and add more water if needed.


Below is a U-tube video that depicts the making of "Seitan" that might be helpful.