Serves 4
Ingredients
- 2 t olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 T tomato paste
- 1 cup seitan, finely chopped
- 1 c textured vegetable protein granules, reconstituted with water
- 1 16-oz can dark red kidney beans, drained
- 2 T chili powder
- 1 T unsweetened cocoa powder
- 2 t paprika
- 1 t ground cinnamon
- 1 t salt
- 1/2 t ground cumin
- 1/2 t cayenne
- 1/2 t ground allspice
- 1/2 t dried marjoram
- 1/2 t freshly ground black pepper
- 1/2 t ground coriander
- 1 c water
- 1 c tomato sauce
- 2 T tomato ketchup
- 1 T apple cider vinegar
- 1 t vegan Worcestershire sauce
- 1 t agave nectar
- 1 package shredded vegan cheddar cheese (optional)
Directions
In a large pot over medium heat, heat oil. Add onion, cover, and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute. Add tomato paste, seitan, and textured vegetable protein, and cook 2 minutes longer. Add beans, chili powder, cocoa, paprika, cinnamon, salt, cumin, cayenne, allspice, marjoram, pepper, and coriander. Stir in water.Add tomato sauce, ketchup, vinegar, Worcestershire, and agave. Bring to a boil, then reduce heat to low and cook uncovered for 35-45 minutes, stirring occasionally. Add additional water and adjust seasonings, if needed. Serve hot, topped with vegan cheddar.