First, I know you all want an update on Buddy, the dog that Alan found wandering the streets near our house. Well, he is still with us. We put posters around the neighborhood and at Starbucks, kept our eyes out for signs on the street corners, made a few phone calls, but nobody has claimed him.
Which is okay by us. By this time he has really become part of the family. Our pack is still a little hesitant and jealous, but they’re getting better. I expect they’ll be playing soon. Buddy can use the doggy door, is learning how to walk on a leash (he didn’t seem to know how the first day!), and is getting used to being a canine vegetarian. He’s got an appointment on Monday for a check up and neutering, and we’ll get him a proper halter and leash this weekend. And a bath. Definitely a bath.
Another reason I love him already. I think he looks a little like the Traveler’s Insurance dog, one of my favorite commercial dogs of all time. Okay, just a little, but it’s still my favorite and I take any excuse to watch it.
So we’re back up to a six-pack again. It was only a matter of time. Now, on to the chili.
I know that chili is not a meal that is usually associated with summer time and warmer temperatures. I can imagine snuggling up around a fire, wrapped in a comforter, holding a hot bowl of chili to warm me up even more. Well, not really, I live in the desert and I haven’t used my fireplace since I’ve owned my house, but you get the idea.
The concept came, though, when I wanted a quick meal after cross country practice the other night, and upon reviewing the contents of my cupboards, a decided to try using the seitan that I had on hand to create this Chili con Not-Carne. The meal took about 45 minutes to prepare, including cooking time, but you can let it simmer for a longer time if you’d like, which would make it even more flavorful.
Chili con Not-Carne
Ingredients
(note: I made a small batch because of the quantity of seitan I had on hand and because it was just my husband and me. You can easily double the recipe for a family or bigger crowd.)
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 Serrano Chile, seeded and chopped (I never seed my chiles because I love the “kick” but it is up to you. You can also use a milder chili if you prefer)
1 cup or 1 package seitan, cut into small cubes
1 28 ounce can tomatoes
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon salt
1-2 tablespoons Sriracha (the more the spicier!)
2 15 ounce cans beans, drained and rinsed (I used 1 kidney beans, one white beans)
8 ounces beer (I only had non-alcoholic in my fridge and that worked just fine)
1/2 cup corn
Avocado and Cilantro for garnish (optional)
Directions
Preheat the olive oil over medium heat. Add the onions and garlic and cook until soft (about 5 minutes).
Add the seitan and chile. Cook until the seitan starts to brown.
Add the tomatoes (along with their liquid), Sriracha, chili powder, cumin, paprika and salt. When the mixture starts to bubble, add the beans and stir. Add the beer slowly, stirring as you do so, scraping up anything that may have stuck to the pan. Bring to a boil then stir in the corn. Reduce heat to low. You can simmer anywhere from 15 minutes to a couple hours (you may have to add more liquid if you simmer longer, so don’t finish that beer).
Serve in individual bowls with a few slices avocado and some cilantro sprinkled on top.
Seitan is one of my favorite meat substitutes. It is made from wheat gluten. You can make this chili without the seitan for a gluten free meal (make sure that you use gluten free beer, or substitute water or vegetable broth). It is a great dish to prepare as you’re making the transition to veg’n, or to enjoy for a Meatless Monday, because it is quick, with easy to find ingredients, and has a rich, meaty flavor.
If you like seitan, here are two recipes: Seitan Burritos and Seitan Skillet Meal. Oops, I almost forgot my all time favorite, Rice Salad with Creamy Tarragon Dressing.
So that opens the question: If you are vegan or vegetarian, do you enjoy meat substitutes? If you occasionally go meat-free, do you just skip the meat or use a sub? What are your favorites? (Yes, I know that many are processed, but we’re talking taste here.)
It’s so funny that you posted this today because on my bike ride just two days ago, I stopped by a “neighbor’s” (a few miles away) house and he happened to be working on a new product called Gardein, which is a meat substitute line of foods. I’m usually not into meat substitutes and don’t go for them, however I am going to try out Gardein. Thanks for sharing your recipe! I LOVE chili! SPA love xo
Yoli @ Tough and Tiny recently posted..A Little EDU-Casein on Workout Supplements
I LOVE Gardein. I have a few recipes on the blog using it and I almost suggested it as an option for this recipe, but I was looking for gluten free subs, and it is not, so I didn’t mention it.
Debbie recently posted..Chili con Not-Carne. #Vegan Recipe
Recipe looks awesome!!! Thanks for sharing!!!! I I gotta try that!!! Ps the doggy is so cute!! Have a great day! Spalove!
Thanks! Try it, it is really easy and good.
Debbie recently posted..Chili con Not-Carne. #Vegan Recipe
Yet another delicious recipe that I’m going to have to try. Since I -mostly- don’t eat meat, I rely on a lot on tofu. I’m wanting to give tempeh a try soon.
Katie @wishandwhimsy recently posted..Fit-Focused Weekend Essentials
I use tofu a lot too. I have a couple tempeh recipes on the blog, one for burgers, one for tacos (which I had the other night and they were AWESOME!). The key for most recipes (not the tacos, but the burgers), is to steam the tempeh before you prepare it. It makes it easier to work with, help is absorb any marinade you use, and brings out its yummy nutty flavor.
Debbie recently posted..Chili con Not-Carne. #Vegan Recipe
Hi Debbie,
I would have to agree that tofu is really delicious and a great meat substitute. Another one could be mushrooms as they have a lot of proteins. I love mushroom pasta with a nice tomato sauce…yummy
Mariella Lombardi recently posted..The Jillian Michaels 360° Weight Loss Navigator – Does it Work?
I love mushrooms and use them in a lot of things. They would actually be great in this chili instead of the seitan. Thanks for the idea!
Debbie recently posted..Chili con Not-Carne. #Vegan Recipe
Oooh looks tasty! I’ve never heard of Seitan before!
Kierston recently posted..12 Weeks Out: Feeling Good, Feeling Strong!
My goal is to educate you, my readers. You can buy it prepared, or it is not too difficult to make yourself. It is basically made from the gluten in flour (you can buy it, Vital Wheat Gluten, to save the long process of squeezing out everything but the gluten). The gluten is combined with vegetable broth and other seasonings, then steamed to a meaty texture. Most vegan cookbooks have a recipe (I should write one up for here!).
Here’s one from Isa Chandra Moskowitz: http://www.theppk.com/2009/11/homemade-seitan/
Debbie recently posted..Chili con Not-Carne. #Vegan Recipe
I have never cooked with seitan… but now that I have a good recipe, I might finally start experimenting with it! We mostly focus on beans, tofu, lentils, eggs, etc rather than meat substitutes, although we do love frozen veggie burgers for a quick meal. This looks really good. We always put beer in our chili, too!
Laura @ Mommy Run Fast recently posted..July recap and heading north
I love seitan! I don’t use meat subs too often anymore, but because you can make seitan pretty easily (recipe link in the comment above), I don’t think of it as processed food (too much, anyway).
Debbie recently posted..Chili con Not-Carne. #Vegan Recipe
OMG THAT DOG IS ADORABLE. Chili looks great, although I would carne it up
StoriesAndSweetPotatoes recently posted..The Summer Food Slump
He is a sweety pie. Right now he’s sitting on my hubby’s lap (while my other two little ones glare).
Debbie recently posted..Chili con Not-Carne. #Vegan Recipe
This looked good before the avocado. Add the avocado and I am all in. Can’t wait to try this.
Ann recently posted..Finding The Light