Give this one a try--You will never miss the meat!
|3⁄4 c||olive oil|
|1 1⁄2 lb||yellow onion (chopped)|
|3 t||garlic (minced)|
|1 t||chipotle pepper (ground )|
|9 1⁄2 oz||seitan (shredded )|
|1 lb||zucchini (diced )|
|2 lb||red bell pepper (diced)|
|4 T||chili powder|
|1 T||ground cumin|
|1 T||dried basil|
|3 T||lemon juice|
|1 t||salt and black pepper, or to taste|
|1 t||fennel seed|
|40 oz||diced tomatoes (canned )|
|20 oz||tomato sauce|
|1 c||kidney beans (canned, drained and rinsed )|
|1 c||pinto beans (canned, drained and rinsed)|
|1 c||garbanzo beans (canned, drained and rinsed)|
In large stockpot, sauté onion in 1/2 cup olive oil until tender. Add garlic and chipotle and sauté 5-10 minutes longer. Add shredded seitan and sauté an additional 5-10 minutes. Add spices and continue cooking. In a separate pot, sauté zucchini and bell pepper in remaining ¼ cup oil until tender. Add to stockpot with remaining ingredients and simmer until ready to serve, or refrigerate for later use.
Cornbread is a perfect partner for this chili.