Habanero Vegan Chili

For those of you that want to SPICE up your diet. How about some Habanero Vegan Chili

INGREDIENTS

  • 2 lbs. seitan (“wheat meat”)
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 habanero pepper, seeded and chopped (use gloves to handle)
  • 1 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. sea salt (or to taste)
  • 1/8 tsp. ground black pepper
  • 1 14.5-oz. can black beans, do not drain
  • 1 14.5-oz. can kidney beans, do not drain
  • 2 medium tomatoes, diced
  • Nonstick olive oil spray

DIRECTIONS

  1. Place seitan in food processor; pulse until it has the consistency of ground beef and set aside.
  2. Spray a large skillet with nonstick olive oil spray. Add onion; cook over medium heat stirring frequently for 5 to 7 minutes, or until translucent.
  3. Add garlic, habanero pepper, and seitan; sauté over medium heat for 3 to 4 minutes or until seitan is golden brown.
  4. Add chili powder, paprika, salt, and pepper. Sauté for 2 more minutes.
  5. Add black beans, kidney beans, and tomatoes; cook for 5 to 7 minutes or until mixture is heated through.
  6. Reduce heat to low; continue to cook, mixing occasionally, for 5 minutes.

Serving Suggestion/Tip: Serve chili on top of cooked whole-grain pasta (1/2 cup). Any remaining chili can be frozen to be reheated at a later time.

Note: If habanero is too spicy for you, substitute with jalapeño.

Preparation Time: 15 minutes Cooking Time: 30 minutes

NUTRITIONAL INFO: (per serving) (Makes 10 servings, about 1 cup each)

Calories 231 Fat 0g Saturated Fat 0g Cholesterol  0mg Sodium 613mg Carbs 26g Fiber 8g Sugar 2g Protein 31g

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About Jason Curlee

Jason is about inspiring, transforming and elevating others to make a difference in their world. He writes to share principles of leadership and insights that you can apply to your ministry, business and life. You can read more from him @ http://jasoncurlee.wordpress.com
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