1/2 pound seitan, minced
1/2 cup TVP, rehydrated
1 medium onion, coarsely chopped
1 bell pepper, green or red, coarsely chopped
1 green chili (optional)
1 clove garlic, minced
2 - 15 ounce cans tomatoes, can be stewed, whole, seasoned, or chili ready
2 - 15 ounce cans beans, any type is okay, but chili beans or pinto beans are best
2 to 3 teaspoons chili powder
1/2 teaspoon herbs, oregano or basil work best
1 teaspoon salt
1/4 teaspoon pepper
2 to 4 tablespoons oil
1) Heat oil in a large pan over medium high heat. Add seitan and TVP and fry until browned. Add onion, bell pepper, green chili, and garlic and fry for about 3 more minutes. Drain beans (except chili beans) and then add all remaining ingredients. Bring to a boil, turn down heat to low, cover and simmer for 20 minutes.
This is great served with faux cheese, faux sour cream, and/or salsa on top, leftovers are SUPER on veggie hot dogs with mustard & sauerkraut.
Source of recipe: This recipe was the result of leftovers & canned goods coming together in desperation.