1 Tbs. canola oil
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
2 celery stalks, chopped
2 cloves garlic, minced
28-oz can crushed tomatoes
2 15-oz cans black beans, drained
1/2 cup water
1/4 lb. seitan, diced
1-2 chipotle chilies, seeded and minced
1 Tbs. chili powder
1 Tbs. parsley
1 Tbs. oregano
2 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. salt
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Heat oil in large saucepan. Add onion, bell pepper, celery and garlic; sauté 5-7 minutes. Stir in crushed tomatoes, beans, water, seitan, chipotle chilies and seasonings. Cook uncovered over low heat, stirring occasionally, about 25 minutes. Add water if necessary during cooking.
Remove chili from heat; let stand 10 minutes before serving. Serve with warm bread and a dollop of low-fat yogurt if desired. Makes 6 servings.
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