Mild Chili con Veggie

Legend has it that the first chili was produced in the 17th century by a nun known to the Indians of the southwest U.S. as "La Dama de Azul", the lady in blue. Ironically, Spanish priests of the 19th century preached sermons against the aphrodisiac effects of chili peppers.

INGREDIENTS

1 Tbsp. sesame oil
1 medium onion, diced
1 tsp. minced garlic
Pinch sea salt
1/2 green pepper, seeded and diced
2 stalks celery, cut into 1/2 inch pieces
1 small leek, sliced lengthwise, washed thoroughly and sliced across into 1/2 inch pieces
2 carrots, sliced into half moons
3 cups cooked or canned kidney or pinto beans
Optional: 1 cup seitan wheat meat, minced
2 tsp. chili powder
1 tsp. ground cumin
4 cups vegetable broth, or spring water
1 Tbsp. umeboshi vinegar
1 Tbsp. shoyu soy sauce
2 Tbsp. kuzu, diluted in 1/3 cup water
1/2 cup fresh cilantro, minced

Heat oil in a large sauce pan over medium heat. Sauté onion and garlic with a pinch of sea salt until translucent. Add pepper, celery, leek and carrot. Sauté for 2 minutes. Add beans, optional seitan, if using, chili powder, cumin and broth. Bring to boil covered. Reduce to simmer on low 30 minutes. Add umeboshi vinegar, shoyu soy sauce and kuzu. Stir until chili thickens. Adjust seasonings to taste. Serve garnished with cilantro.

* Note: If you like your chili spicy, add some cayenne pepper and hot sauce to desired heat level!

Serves 4

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