Extra Easy Chili + Contest Winner!

We had a wonderful time at Books by the Banks in Cincinnati this past weekend. It was a big book fair seamlessly organized by the Cincinnati Public Library. It was a pleasure to participate in a panel, “Cooking with Creativity.” I got to meet Katherine Howe, who’s wonderful first book, the Physick Book of Deliverance Dane was actually written during NaNoWriMo! Jim had the opportunity to see Augusten Burroughs speak. The book fair attendees were very warm and interested in veganism.

But when we got home, we were looking forward to a home-cooked meal. This is a variation on the Chase-the-Chill Chili from American Vegan Kitchen. It was quick, easy, and used what we had on hand. Since we had black beans for breakfast, I dropped them from dinner. But feel free to add them if you prefer.

Extra Easy Chili
Serves 3 – 4

1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
4 cloves garlic, minced
12 ounces seitan, chopped into 1/2-inch cubes
2 tablespoons chili powder (more or less to taste)
1 tablespoon ground cumin
1 teaspoon chipotle chili powder (more or less to taste)
1 cup vegan beer
1 can diced fire-roasted tomatoes with chipotle, undrained
1 can diced tomatoes
1 1/2 cups (1 15-ounce can) kidney beans, drained and rinsed
Salt and pepper to taste

In a large pot over medium high heat, heat the oil. Add the onion, peppers, garlic and seitan. Cook, stirring occasionally, 5 to 7 minutes, until the onions are starting to soften. Add the chili powder, cumin, and chipotle chili powder. Season with salt and pepper. Cook 2 to 3 minutes, then add the beer, tomatoes and kidney beans. If this is too thick for you, add a little broth. Simmer 30 minutes for flavors to blend. Taste and adjust seasonings.

Speaking of American Vegan Kitchen, did you see the review over at Bittersweet? Hannah is the author of the fantastic book, My Sweet Vegan. Thanks so much, Hannah!

For a chance to win one of the 3 books published by Vegan Heritage Press, check out the Vegan Unplugged blog. The winners get to choose from Vegan Fire and Spice, Vegan Unplugged and my book!

And… the winner of 4 Ingredient Vegan is………Tamara, #51! Please email me your mailing address so I can get this book in the mail to you.

Coming next: a review of a baking book, complete with a recipe and a contest! Don’t miss it!

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  1. Posted October 6, 2010 at 4:46 pm | Permalink

    I’m all for easy! Looks delish!

  2. Posted October 6, 2010 at 7:20 pm | Permalink

    Can’t beat chili on a cold night! This looks great and perfect now that fall has made its appearance

  3. Posted October 6, 2010 at 7:38 pm | Permalink

    I can never get enough of chili, especially if it’s made with beer!

  4. Posted October 6, 2010 at 11:14 pm | Permalink

    Good looking chili – I love new chili recipes.

    I stopped by to chat at Books by the Banks, it was great to meet you. I also loved your answer when the moderator asked you to address the flavor gap between meat dishes and vegan dishes. I’m glad you made it to the ‘Nati! Trying to eat out here makes me eager for a home cooked meal, too.

  5. Posted October 6, 2010 at 11:29 pm | Permalink

    Jessica! I just looked at your profile so I could put your name with your face. It was so great to talk with you. Thanks for your kind words on the panel. I was super nervous!

    Mihl, I don’t know why, but beer has to go in chili, yet I always add wine to spaghetti sauce!

    Jodye and JL- it’s the season! Hope you guys like it.

  6. Posted October 7, 2010 at 8:03 pm | Permalink

    You’re so very welcome, I meant every word! And thank -you- for the shout out. :)

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