Chili Sin Carne with Seitan
Ingredients
1
Pack(s)
plain seitan
1
pc
sweet potatoe
2
pc
peppers (mixed colors)
1
pc
lime
Some
coriander
1
pc
can of black beans
100
ml
tomato paste
2
Clove(s)
garlic
2
tb
mexican spice mix
0.5
ts
cinnamon
1
pc
red onion
2
pc
tomato
1
tb
optional: cocoa powder (for a richer and more intense taste)
Preparation
1. Preheat the oven to 180°C and cut the sweet potato (washed and unpeeled) into 6 equal-sized pieces. Brush them with 1 tablespoon of olive oil and season with salt, pepper, and cinnamon. Place them on a baking sheet and bake for 30 to 40 minutes until the sweet potato is soft in the middle.
2. For the chili, peel the onion and garlic. Roughly chop the garlic and ¾ of the onion. Heat some oil in a pan, sauté the onion and garlic for about 1 minute, then add the Mexican spice mix. Mix in the seitan and bell pepper and season with salt and pepper.
3. Add the finishing touches to the chili: Stir in the tomato paste and let it cook for 2 minutes (Tip: This helps sweeten the tomato flavor). Add 25 cl of cold water and cocoa powder, and let it simmer over low heat for 15 minutes. Drain and rinse the black beans, add them to the sauce, and keep it covered over low heat until serving.
For the Pico de Gallo: Wash and dice the tomatoes. Finely chop the cilantro and the remaining red onion.
For the Pico de Gallo: Wash and dice the tomatoes. Finely chop the cilantro and the remaining red onion.
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