Sunday, March 11, 2012

Chili time

I had one last package of seitan sausage to use until next month and it was the hot Cajun variety.  What better to make with it than chili? I had forgotten how easy chili really was to make and if you think about it, you can make extra and freeze it for later.  A huge time saver meal.  Then there's the part where it's packed full of fiber and protein.

I would consider this a "three bean chili" as there are three varieties of beans, but since I added other items I'll just call it chili.  Just another rendition of a limitless recipe.  There is no perfect chili recipe.  Everyone makes it their own way, and for people like me, each time it's made it is different than before.

This recipe included:
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 4 links Field Roast Cajun seitan sausage, chopped
  • 1 can cannellini beans, drained
  • 1 can black beans, drained
  • 1 can red kidney beans, drained
  • 1 can black olives drained and chopped
  • 1 small can corn, drained
  • 1 small can tomato sauce
  • 2 cans chopped tomatoes
  • 3 cups veg broth or water
  • 3 tablespoons chili powder
  • 1/4 teaspoon cayenne
  • salt / pepper
  • 1 tablespoon smoked paprika
In a large stock pot cook the onion, pepper and garlic until translucent then added the sausage.  Toss about a few minutes then add the tomatoes, sauce and broth.  Then add the rest of the ingredients and combine, simmer about an hour.  Serve over brown rice.

This chili would have been rockin without the sausage, but I have to admit the Cajun seitan brings some nice heat and flavors into it.  It also needs to sit in the frig a day or so.  It will taste even better the second and third time!

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