---------- Recipe via Meal-Master (tm) v8.02
  Categories: Tex-mex, Vegetables
       Yield: 6 servings
       1 tb Canola oil
       1 md Yellow onion -- diced
       1    Green bell pepper -- seeded
            And diced
       2    Celery stalks -- chopped
       2    Garlic cloves -- minced
       1 cn Crushed tomatoes (28 oz)
       2 cn Black beans -- drained
            (15 oz ea)
     1/2 c  Water
     1/4 lb Prepared seitan -- diced*
       1    - 2 chipotle chilies --
            Seeded, minced*
       1 tb Chili powder
       1 tb Dried parsley
       1 tb Dried oregano
       2 ts Ground cumin
     1/2 ts Ground black pepper
     1/2 ts Salt
   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     :
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