THE 30-MINUTE VEGAN
PUT THE TEX IN YOUR MEX CHILI This is a superquick and simple chili that will put the Tex in your Mex. Visit your local ethnic market or ethnic food aisle in the supermarket to experiment with the many varieties of dried chiles available. To enhance the flavor, if you have time, cook at lower temperatures for longer periods of time. Serve with Vegan Sour Cream (page 289) and Savory Toasted Pepitas (page 90). SERVES 6 TO 8
4 cups water or vegetable stock 1½ tablespoons chile powder 2 teaspoons ground cumin 1 cup yellow onion, chopped small 1 cup sliced celery 4 garlic cloves, pressed or minced 1 (8-ounce) package seitan, chopped 1½ cups chopped tomatoes, or 1 (14.5-ounce) can of fire-roasted tomatoes 1 green bell pepper, seeded and diced 1 jalapeño or other hot pepper, seeded and diced 1 (15-ounce) can pinto beans, drained (1½ cups cooked beans) 1 (15-ounce) can kidney beans, drained (1½ cups cooked beans) 1 (6-ounce) can tomato paste 1 cup fresh or frozen corn (optional) 3 tablespoons soy sauce 3 tablespoons minced fresh cilantro 1½ teaspoons sea salt, or to taste ½ teaspoon black pepper, or to taste
1. Place the water, chile powder, and cumin in a large pot and place over medium-high heat. Begin prepping the onions, celery, garlic, seitan, tomatoes, pepper and jalapeño, and place them in the pot as you go. 2. Lower heat to medium-low; add the beans, tomato paste, and corn, if using; and cook for an additional 10 minutes, or until all of the ingredients are tender, stirring occasionally. Add the soy sauce, cilantro, salt, and pepper. Give it a good stir, and enjoy.
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