2 tbsp Olive oil
1 large Onion, chopped
2 Celery stalks, chopped
4 Garlic cloves, minced
1 Green pepper, chopped
2 cup Ground Seitan
1 tsp Basil
1/2 tsp Oregano
1 tsp Cumin
1 tsp Chili powder
1/4 tsp Cloves, ground
Cayenne or hot sauce, to taste
2 cup Red kidney beans, cooked
1/2 cup Liquid from beans
4 cup Tomatoes, canned
Tamari to taste
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Heat the oil in a large, heavy kettle. Add the onion and celery. Saute until almost tender. Add the garlic, green pepper, gluten, and spices. Saute for a few minutes more.
Add the beans, cooking liquid, and tomatoes. Cover and simmer for about 10 minutes. Add tamari to taste.
Serve with cornbread or tortillas and a big green salad.
From the files of DEEANNE
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