JACK'S MONTEREY CHILI
Monterey Jack cheese gives this chili its name, but dairy-free toppings such as soy cheese, tofu sour cream, or guacamole are delicious as well. If seitan is unavailable, substitute a different meat alternative or use more beans.
2 tablespoons safflower oil, divided use
1 pound seitan, cut into 1/2-inch dice
1 medium onion, chopped
1 medium green bell pepper, chopped
1 garlic clove, minced
1 (28 ounce) can diced tomatoes in puree, undrained
1/4 cup tomato paste
3 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
2 cups cooked pinto beans
1 cup water
1 cup shredded Monterey Jack Cheese (or soy cheese), for serving
Heat 1 tablespoon of the oil in large chili pot over medium heat. Add the seitan and cook until lightly browned, about 5 minutes. Remove seitan from pot and set aside.
Add remaining oil to the pot, along with onion, bell pepper, and garlic. Cover and cook until softened, stirring occasionally, about 5 minutes.
Remove cover, add tomatoes, tomato paste, chili powder, salt, cumin, cayenne, beans, and water. Simmer 30 minutes, stirring occasionally.
Add reserved seitan and additional water if mixture becomes too dry. Cook 10 minutes longer to heat through and blend flavors.
Ladle chili in bowls, top with cheese, and serve.
Makes 6 servings
Source: The Vegetarian Chili Cookbook by Robin Robertson
Monterey Jack cheese gives this chili its name, but dairy-free toppings such as soy cheese, tofu sour cream, or guacamole are delicious as well. If seitan is unavailable, substitute a different meat alternative or use more beans.
2 tablespoons safflower oil, divided use
1 pound seitan, cut into 1/2-inch dice
1 medium onion, chopped
1 medium green bell pepper, chopped
1 garlic clove, minced
1 (28 ounce) can diced tomatoes in puree, undrained
1/4 cup tomato paste
3 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
2 cups cooked pinto beans
1 cup water
1 cup shredded Monterey Jack Cheese (or soy cheese), for serving
Heat 1 tablespoon of the oil in large chili pot over medium heat. Add the seitan and cook until lightly browned, about 5 minutes. Remove seitan from pot and set aside.
Add remaining oil to the pot, along with onion, bell pepper, and garlic. Cover and cook until softened, stirring occasionally, about 5 minutes.
Remove cover, add tomatoes, tomato paste, chili powder, salt, cumin, cayenne, beans, and water. Simmer 30 minutes, stirring occasionally.
Add reserved seitan and additional water if mixture becomes too dry. Cook 10 minutes longer to heat through and blend flavors.
Ladle chili in bowls, top with cheese, and serve.
Makes 6 servings
Source: The Vegetarian Chili Cookbook by Robin Robertson
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