1 tbsp canola oil
1 medium yellow onion -- diced
1 green bell pepper -- seeded
1 and diced
2 celery stalks -- chopped
2 garlic cloves -- minced
1 can crushed tomatoes (28 oz)
2 can black beans -- drained
1 (15 oz ea)
1/2 cup water
1/4 lb prepared seitan -- diced* 2 chipot, le chilies --
1 seeded, minced*
1 tbsp chili powder
1 tbsp dried parsley
1 tbsp dried oregano
2 tsp ground cumin
1/2 tsp ground black pepper
1/2 tsp salt
Directions
Heat oil in large saucepan. Add onion, bell pepper, celery and
garlic; saute 5 to 7 minutes. Stir in crushed tomatoes, beans,
water, seitan, chipotle chiles 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. Note: Chipotle chilies, or
smoked jalapenos, are available dtried or canned in adobo sauce, a
pickling brine of tomato, vinegar and spices. To use dried chipotles,
stem, seed and toast in a dry cast-iron skillet or on a baking sheet
in a 250 degree oven 2 to 3 minutes. Transfer chilies to bowl; cover
with hot water. Let stand until rehydrated, about 20 minutes. Mince
or puree with soaking liquid. Canned chipotles in adobo sauce can be
seeded, and minced or pureed as desired. Seitan: A chewy, meat-like,
high protein food made from boiled or baked wheat gluten. Per serving
289 cal, 19g prot, 2g fat, 55g carb, 0 chol, 837 mg sod. Formatted by
Mary Wilson (BWVB02B).
Recipe By :
From: Date:
Servings: 6 servings
Black Bean-Chipotle Chili With Seitan Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into the far past, in fact as far back into history as pharonic Egypt, and maybe further still. Interesting though that is, mostly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians are a few stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius created a number of documents showing how to cook the recipes enjoyed by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Aspicius recounts how the Roman cooks made use of many spices, including some that we all recognise for example basil, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab countries, including coriander, parsley, and rosemary. The introduction of these new culinary ideas led to a surge in books on cooking, most of which are now in private cookery archives. For the decades that followed, the rich families of the West competed to serve up the best banquets, and as a consequence, cooks and their recipe collections were at a premium. However, it was during the 1800s that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and publishing the recipes of their peers. By the time we get to the 20th century, cooking publications were in great demand, due to more people being able to read, people having more free time and having more money to spend. The arrival of television brings us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Black Bean Chipotle Chili With Seitan recipe.
