Chorizo Chili

Prep Time: 12 minutes

Cook Time: 20 minutes

1 cup peeled and finely diced onion

1/2 cup finely diced celery

1/2 cup finely diced green bell pepper

3 tablespoons minced garlic

1 tablespoon olive oil or sesame oil

1 tablespoon chili powder

1 teaspoon ground cumin

2 tablespoons tomato paste

4 cups fresh tomatoes (blanched, seeded, and chopped)

1 1/2 tablespoon barley malt syrup

1 cup (or one 15-ounce can) red kidney beans or pinto beans

1 cup chopped chorizo seitan***

To Make:

In a heavy pot, sauté the onion, celery, bell pepper, and garlic in the oil, along with the seasonings, over medium heat. Sauté for about 10 minutes, stirring occasionally to prevent burning.

Add the tomato paste in the chopped tomatoes to the pot. Add the barley malt syrup and stir well. Finally, stir in the cooked beans and chopped seitan. Cook for about 10 minutes over medium heat.

**Chorizo Seitan that I LOVE is UPTONS!! This is a local Chicago Land company that was established in 2006 and has great seitan products to purchase for the chef at home either at local supermarkets or online!!