Chili

I made this several times with and without seitan and it is wonderful!

Ingredients

200 gr seitan

150 gr dried black beans (or red beans)

500 gr canned tomatoes

2 onions

2 garlic cloves

1 red pepper

1 yellow pepper

150 gr canned corn

1 teaspoon grounded chilli pepper

1 tablespoon sweet paprika

1 teaspoon dried oregano

1 teaspoon cumin

1 glass beer (lager)

1 teaspoon whole cane sugar

1 teaspooon tabasco sauce

60 ml corn oil (sesame oil will do as well)

2 tablespoon coarse salt (for the beans)

2 pinches table salt

Method

Soak the beans for 12 hours. Drain them, cover up with cold water and cook over low heat for 90 minutes (add 2 tablespoon of coarse salt in the last 5 minutes, to prevent the hulls from hardening). Cut the seitan and vegetables into small cubes, chop finely the garlic and 1 onion. In an earthenware pot heat the oil and brown seitan cubes over a low heat for 10 minutes.

Add chilly pepper, paprika, cumin seeds and oregano and stir for 5 minutes. Take out the seitan and drain it. In the same pot, add the garlic and onion and let it stew for 5 minutes, then add the peppers and cook for another 5 minutes. Finally, put the seitan back, salt slightly and sprinkle with the beer. When the liquid has dried off, add the sugar and a little of the beans cooking water, then cover and let simmer for 40 minutes (if it dries too much, add some extra water). Take the lid off and add the beans and the corn, well drained. Cook for another 15 minutes. Add some salt, oregan or cumin if desidered, add a few drops of tabasco, and decorated with fried onion rings before serving.

chef: Cisejazz from Veganblog

1. Tippitappi 22 April 2010 at 08:42

   

   smashing!!!!!!!

   
   
2. Lia 22 April 2010 at 12:40

   

   Yes it is! i’ve tried both with and without seitan and it’s very yummy!