For Daysss

It's what's for dinner.

Chili

with Galaxy Foods Veggie Shreds cheddar, of course

1-1/2 c dried red kidney beans
1-1/2 c dried black beans
1/4 recipe seitan "beef" (see below)
28 oz can crushed tomatoes
24 oz tomato paste
# cloves garlic (whole head!), peeled & crushed
1 medium onion, diced
1 green capsicum, diced
1 c water
1/4 c ground cumin
2 tbs chili powder
1 tbs smoked paprika
1 tbs black pepper
2 tsp cocoa powder
2 tsp molasses (agave/honey/brown sugar)
1-2 tsp cayenne (only 1 if children are involved)
1 tsp salt
1 tsp cinnamon
1 tsp liquid smoke


On the day before, prepare Seitan Beef:

2 c wheat gluten
2 tbs whole wheat flour (additional flour may be needed if dough is too moist)
1/4 c nutritional yeast

1-1/2 c cold water
1/2 c shoyu (tamari or Bragg's Liquid Aminos)
1 tbs tomato sauce (or ketchup)
1 tbs. olive oil
2 cloves garlic, minced
3/4 tsp. lemon juice

cooking broth:
12 c. cold water
1/2 c. low-sodium soy sauce

In a large bowl, mix drys (first 3 ingredients) thoroughly. In a separate bowl, combine the rest of the ingredients, stirring well. Pour wet mix into the dry mix and stirstirstir. Form [goopy dough] into a loaf and set aside.

Bring broth to a boil then reduce heat to simmer. Cut "loaf" into 6-8 pieces and, once broth is no longer boiling, lower the pieces gently into the broth; cover pot with lid and simmer for an hour(ish) -- pieces will float once finished cooking.

transfer seitan from pot of broth to colander to drain thoroughly. Set somewhere out of the way to cool completely (makes a "meater" substance).

Once cooled, pat dry and divide into [storage containers] for freezing (keeps indefinitely) or refrigeration (keeps 7 days).

Servings: 12 | Calories: 170.4 | Total Fat: 2.0 g | Cholesterol: 0.0 mg | Sodium: 370.2 mg | Potassium: 104.4 mg | Total Carbs: 8.9 g | Dietary Fiber: 1.0 g | Sugars: 0.1 g | Protein: 30.3 g | Vit. A: 0.1 % | Vit. C: 0.6 % | Calcium: 5.9% | Iron: 12.8%
Full nutrition can be found here.

and soak dried beans overnight in a no smaller than 5 quart stock pot -- it will barely fit in the 5 ;) In the morning, drain and rinse beans, put 'em back in the pot, then cook according to package directions (ie. simmer in 6 c water -- with lid... my package didn't say as much -- for 1-1/2 to 2 hours). Once the beans have finished, you can begin your chili (in the same pot).

Add everything except the seitan to your bean pot and stir well. Cut seitan into little chunks, stir into mixture. Set your burner to low, put a lid on it, and let 'er ride, stirring every 30 minutes or so, for 3 hours.

Servings: 13 | Serving Size: 1 c | Calories: 200.5 | Total Fat: 1.4 g | Cholesterol: 0.0 mg | Sodium: 417.8 mg | Potassium: 668.1 mg | Total Carbs: 38.6 g | Dietary Fiber: 13.7 g | Sugars: 9.3 g | Protein: 15.9 g | Vit. A: 36.1% | Vit. C: 33.1% | Calcium: 10.4% | Iron: 29.0%
Full nutrition can be found here.

Takes some time to make, but toootally pays off in not really having to cook for days. Serve with cornbread, corn chips; over fries, baked potatoes; or any other way you can conceive.

Chili forever!!!