Recipe from: The 30 Minute Vegan By: M. Reinfeld & J. Murray, pg. 240 Yield: 6-8 Servings
Ingredients:
4 cups water or vegetable stock
1 ½ tbsp. chili powder
1 tbsp. cumin, ground
1 cup yellow onion, peeled, cored, and small dice
1 cup celery, sliced or diced
4 each garlic cloves, pressed or minced
1 each 8 oz. package of seitan, chopped OR Tofu OR Tempeh
1 ½ cups chopped tomatoes, OR 1 14.5 oz. can fire-roasted tomatoes
1 each bell pepper, seeded and diced
1 each jalapeño, or other hot pepper, seeded & diced (Optional)
1 each 15 oz. can pinto beans, drained OR 1 ½ cup cooked beans
1 each 15 oz. can kidney beans, drained OR 1 ½ cup cooked beans
1 each 6 oz. can tomato paste
1 cup fresh or frozen corn (Optional)
1-3 tbsp. soy sauce or tamari
3 tbsp. cilantro, fresh, rinsed & chopped
1 ½ tsp. sea salt, or to taste Or Miso Paste
½ tsp. black pepper, ground, or to taste
