this is definitely one of those hearty, spicy, fall-is-here-again meals; it freezes beautifully, and for me it was a great way to use up leftover seitan from tamale filling that i had otherwise forgotten about. this makes quite a bit of food so it’s great for potlucks, tailgating, ect. for a chili thats brimming with different chile powders, its spicy without being hot and the coriander/jerk/cinnamon combo adds this wonderful texture and hint of lemon/curry ‘something’ to every bite, so don’t be afraid of the unconventional-ness of them; definitely start with half of the chile powder in case your taste buds aren’t as tempered and add from there.
2 c each cooked or fresh steamed; chickpeas, kidney beans, pinto beans, or 6 total cups of your favorite chili bean combo
3 c chopped seitan- red/white steamed seitan from viva vegan works perfectly, but any store bought/ home made seitan will do.
1 large red onion, diced
2 annaheim peppers, de-seeded and chopped
1 red bell, chopped
2, 15oz cans fire-roasted diced tomatoes
1 4oz can tomato paste
2-5 c vegetable stock
3 cloves minced garlic
3 tbs chili powder
1-2 tbs arbol chile powder
1-2 tbs ancho chile powder
1 tbs jerk seasoning
1/2 tbs cumin
1 tbs crushed coriander seeds
1 tsp cinnamon
saute the onion in some oil over medium heat until translucent and soft. toss in the peppers and cook until they just begin to soften, maybe 5 minutes tops. add the garlic and all of the dry seasonings and cook until it’s toasty, and you can smell the garlic. add the tomatoes and tomato paste and combine. stir in the beans and seitan, and add enough stock to cover by a half an inch. bring to a boil, drop to a simmer, and cook-partially covered, for 30 minutes. taste for salt/pepper, more chile, ect, add more stock if needed, and simmer for another 15 minutes to thicken.
^ worst computer snap-shot ever!