Mexican Chick'n Chili

Mexican Chick’n Chili

Photo

www.weeklyveganmenu.blogspot.com

Ingredients:

1/4 Tender Seitan Recipe or more beans or 1 pound tofu, pressed

1 T oil

12 c water

2 T chicken-style broth

1/2 c tomato sauce

1 potato, peeled, chopped

1 onion, minced

1 c corn

1 carrot, round sliced

1 celery, diced

1/4 c pimiento or red pepper, diced

1/4 c parsley, chopped

1 garlic, minced

1 can diced tomatoes

1 can kidney beans, drained and rinsed

1 1/2 t chili powder

1 t cumin, ground

1/4 t each: salt, pepper, basil, oregano

Brown the seitan or tofu in a large pot in the oil. It does not matter if the tofu falls apart. Remove from the pan and slice the seitan into long strips. If using tofu, cut and reserve.

Using the same pot, add the rest of the ingredients: water, broth powder, tomato sauce, potato, onion, corn, carrot, celery, pepper, parsley, garlic, tomatoes, beans, chili powder, cumin, salt, pepper, basil and oregano. Bring to a boil and reduce to a simmer. Simmer for 4 hours, stirring occasionally. When reduced by half, the soup is ready.

If using tofu, add the sliced tofu in the last 15 minutes of cooking.