Total Time
30mins
Prep 10 mins
Cook 20 mins

Adapted from Moosewood Restaurant Cooks at Home. I love this as a burrito with beans and a whole wheat tortilla. I use beer instead of oil- it tastes great and is lower in fat. I also used home-made seitan.

Ingredients Nutrition

Directions

  1. Saute the onions and garlic in the oil for about 4 minutes, until softened.
  2. Chop the pepper and add it to the pan. Coarsely grate or chop the seitan. Mix it into the vegetables along with the chili powder, oregano, basil or soy sauce and Tabasco.
  3. Saute for a minute, stirring constantly to prevent sticking.
  4. Stir in the tomatoes, reduce the heat, and simmer uncovered for about 5 minutes.
  5. It should be moist but not too juicy.

Reviews

(3)
Most Helpful

Loved it! I did modify the recipe a bit. I have super spicy chili powder so I just added several pinches of that, and then a couple of shakes of cumin. Added flavor instead of more heat. I used fresh roma tomatoes and Upton's Natural seitan. This was still spicy (to me) but absolutely delicious. I served it as main dish with a romaine, cucumber, and grape tomato salad on the side. Thanks for sharing!

Laughing in the Kitchen August 09, 2010

Very good recipe. If you don't like spicy you better tone this one down because it is SPICY!!! I like things spicy and this really made my nose run. I would even tone it down a bit. It is still a very good and full of flavor. We loved it.

bodyworkmaster October 02, 2007

I'm going to try this again. Turns out the can of tomatoes I grabbed were "chili ready" and included corn syrup, which cooked down into a sticky barbecue sauce-type consistency and flavor. Still, we overlooked the sweetness and ate the mixture in burritos, but it seemed to be lacking something. We piled the rice and beans we had made for a side dish, and that helped. Next time we'll experiment with pine nuts or cashews or soy cheese, then re-review.

fluffernutter August 30, 2007

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