Chipotle Seitan and Bean Chili

This was a tasty dinner; crumbled seitan and mixed beans in a smokey chipotle tomato stew, wrapped in a soft corn tortilla along with garlicky cumin soy yogurt sauce and cubed cucumber.

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It’s pretty hard to find smoked chipotle chilis in Helsinki, in fact I’ve never seen them, so I just used a cheap Pirkka-brand sauce called “Meksikolainen kastike (The Mexican Sauce) – salsa chilpotle”. It is actually imported from Mexico, and is pretty chipotley, but I guess real chipotle chilis would make the chili even better – and add a lot of heat!

On Sunday, I baked a seitan log, crumbled it in an electric shredder, and stored the crumbles in the fridge for future use. Now, I could just measure out 2 dl of crumbled seitan to make this chili. In case there’s no seitan log in sight, textured soy protein bits would be a good substitute.

Chipotle Seitan and Bean Chili:

  • 500 g tomato sauce (or crushed tomatoes)
  • 2 dl crumbled seitan log
  • 380 g package cooked mixed beans, rinsed well
  • 2 red onions, finely cubed
  • 4 cloves garlic, sliced
  • 1 tablespoon canola oil
  • 1 teaspoon ground coriander seeds
  • 1/2 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • freshly ground black pepper
  • 2-3 tablespoons salsa chipotle
  • 1 tablespoon wheat flour

First, I fried the onion and the garlic on medium heat until they had softened, for about 10 minutes. Then I added the rest of the ingredients except wheat flour to the pan, and stirred until the sauce started bubbling. I covered the pan and let it simmer for about half an hour.

Now, I tasted the sauce and adjusted the saltiness, and then sprinkled the wheat flour over the pan. Flour thickens the sauce, which makes filling the tortillas easier. I stirred the chili with a wooden fork until all of the flour was incorporated, and kept on stirring until it started to bubble again. Now, I set the temperature on low heat, covered the pan, and let it a brew up for an hour or so, until it was dinner time. I garnished the chili with frozen parsley, but chopped cilantro would have been even better.

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Cumin Yogurt Sauce:

  • 2 dl plain unsweetened soy yogurt
  • 1 green bell pepper, finely cubed
  • 1 big clove garlic, pressed or finely grated
  • 1 teaspoon ground cumin (jeera)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon lime juice
  • freshly ground black pepper
  • finely sliced red onion for garnishing purposes

First I took aside a teaspoonful of green bell pepper cubes for garnish. Then I mixed everything up, and garnished with the onion slices and bell pepper cubes. Now, I refrigerated the yogurt sauce for 30 minutes or so.

Then we filled our soft corn tortillas with a pile of seitan stew, yogurt sauce, and cubed cucumbers. This recipe makes enough to fill 8 tortillas.

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3 Comments


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