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This is a delicious chili recipe based on "seitan" as a meat substitute.
Recipe for "SEITAN", a meat substitute made of vital wheat gluten is included.

For my Vegetarian friends who visit this site for the many vegetable recipes, but few "Vegetarian" choices.


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.


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.

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