Back to cooking beans, beans, and more beans. Chili was next in my bean use-up strategy. I know it is similar to my taco soup recipe that I made just a few days ago, but it was tasty all the same. Mostly I am just exited for our brand new red wood table – you can see it in the background of this photo. It is gorgeous and I love it!
1 Tbs Olive oil
1/2 Medium onion, chopped
2 Bay leaves
1 tsp Cumin
2 Tbs Oregano
1 Tbs Salt
2 Stalks celery, chopped
2 Green bell peppers, chopped
2 Jalapeno peppers, chopped (optional, this made the chili VERY spicy)
3 Cloves garlic, chopped
2-4 oz cans Chopped green chili peppers, drained
3-28 oz cans Whole peeled tomatoes, crushed
1 C Ground seitan (see my recipe here)
1/4 C Chili powder
1 Tbs Black pepper
1-15 oz can Kidney beans, drained
1-15 oz can Garbanzo beans, drained
1-15 oz can Black beans
1-15 oz can Corn
Heat the olive oil in a large pot over medium heat. Stir in the onion, bay leaves, cumin, oregano, and salt. Cook, stirring often, until onion is tender. Mix in the celery, green bell peppers, jalapeno peppers (opt), garlic, and green chili peppers. When vegetables are heated throughout, mix in the seitan. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes, chili powder and pepper into the pot. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil then reduce heat to low and simmer for 45 minutes (if you are using dried beans for this, cook up to 1 1/2 hours). Stir in the corn and let simmer 5 minutes more before serving.
Recipe idea thanks to: