Italian-style chili sin carne with red beans and seitan

Ingredients

For 1 serving

• Cooked red kidney beans150 g
• Seitan100 g
• Canned peeled tomatoes200 g
• Bell peppers100 g
• Onion40 g
• Garlic1 clove
• Unsweetened cocoa powder3 g
• Chili powder1 teaspoon
• Cumin1 teaspoon
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, soy,

Method

1. Peel and finely chop the onion and garlic; wash the peppers, remove the stalk, seeds and white membranes and cut them into dice of about 1 cm; chop the seitan with a knife into small pieces, like coarse mince.
2. Heat the oil in a pan over medium heat and fry the seitan, onion and garlic for 5–6 minutes, stirring, until the seitan is golden and the onion is soft.
3. Add the peppers, chilli powder and cumin and cook for 3 minutes, stirring, until the spices smell fragrant.
4. Add the peeled tomatoes crushed with a fork, the rinsed kidney beans and the cocoa powder, season with salt and stir well; bring to the boil.
5. Lower the heat and simmer, half covered, for 25 minutes, stirring now and then, until the sauce is thick and dark and the peppers are tender; if it gets too dry add a splash of water.
6. Adjust the salt and serve hot: rested for a few minutes it is even tastier.