Cyber Chili
Serves: 3 Preparation Time: 30 minutes Cooking Time: 1 hour 15 minutes	Rating 10 Highly Recommended

Cuisine: American Southwestern

Philosophy: Low-Fat Vegan Vegetarian

Dish: Entrée

Main Ingredient: Legumes

Now, I’m not really going to give away all my chili secrets passed down from many vegan generations (ha!), but this recipe has a surprising depth of flavor despite its newness. I apologize, too, for the picture.

25 oz. Canned Pinto beans, rinsed and drained
15 oz. Canned Aduki beans, rinsed and drained
18 oz. Roasted Tomatoes
8 oz. Traditional Seitan
4 cups Vegetable Broth
1 Large yellow onion, chopped
3 Large carrots, 1/3 inch rounds, quartered
2 Stalks celery, chopped
4 Cloves Garlic, minced
2 cups Sliced Mushrooms
1 Jalapeno pepper, seeded and minced
1 tsp. Ground Organic Nutmeg
5 tbsps. Olive Oil
3 tbsps. Red Wine Vinegar
2 tsps. Ground Cumin
2 tsps. Coarse Sea Salt

1) Heat olive oil in wok or large saucepan on medium heat and sauté onions until slightly browned. Add carrots and celery, cooking on medium-high heat for a few minutes.

2) Add mushrooms, jalapeno peppers and garlic. Sauté for a few minutes and then add the can of roasted tomatoes. At this point, add vinegar, cumin, salt and pepper.

3) Lower heat and add beans, seitan and vegetable broth.

4) Cover and simmer on low heat for an hour.

5) Serve over brown rice, garnishing with fresh chopped parsley.

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