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Chunky Vegetarian Chili
- 1 ½ cups kidney beans; soaked overnight
- 3/4 lb. seitan; diced
- 2 tbsp. vegetable oil; separated
- ¼ & 1 tsp. ground cumin
- ¼ & 1 tsp. ground coriander
- ¼ & 1 tsp. chili powder
- ¼ & 1 tsp. garlic powder
- 1 tsp. basil
- 1 large onion; diced
- 2 bell peppers; diced
- 3 cloves fresh garlic, minced
- 1/3 cup molasses
- ¼ cup red wine vinegar
- 2 12 oz. cans diced tomatoes
- 1 12 oz. can tomato sauce
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- 2 medium zucchini; diced
- 3 ears of corn; kernels removed
- ½ bunch cilantro; washed, dried, and finely chopped
Preheat oven to 400 degrees. In a small pot, place beans and enough water to cover by 2 inches. Bring to a boil, and reduce to a simmer. Cook until tender and drain any excess water, set aside. On a sheet pan, toss seitan with 1 tbsp. oil and ¼ tsp. of cumin, coriander, chili powder, and garlic powder, and roast until crispy. In a large stock pot, sauté onions in remaining oil until tender and translucent. Add peppers and cook until softened. Add garlic and remaining spices and cook until fragrant. Add molasses, vinegar, tomatoes, tomato sauce, salt and pepper. Simmer for about an hour, or until vegetables are tender and flavors are developed. Add beans, seitan, zucchini, corn, and cilantro. Simmer for a few more minutes, and taste. Adjust seasoning if needed.
