Black Bean-Chipotle Chili With Seitan
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Black Bean-Chipotle Chili With Seitan
  Chili    Vegetables    Tex-mex  
Last updated 6/12/2012 1:08:59 AM. Recipe ID 35713. Report a problem with this recipe.
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      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
           And diced
      2    Celery stalks -- chopped
      2    Garlic cloves -- minced
      1 cn Crushed tomatoes (28 oz)
      2 cn Black beans -- drained
           (15 oz ea)
    1/2 c  Water
    1/4 lb Prepared seitan -- diced*
      1    - 2 chipotle chilies --
           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. 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 cast-iron 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, meat-like,
  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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Recipe ID 35713 (Apr 03, 2005)

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