Chili Cookoff!

When it comes to cooking, sometimes a recipe is a jumping off point.  Notice I said cooking and NOT baking. Baking, you'd better stick to that recipe like glue.  But with cooking, I often use recipes as a general outline to organize my thoughts and my fridge and come up with something yummy.  Such was the case with dinner tonight.  What could be better than chili on a cold Superbowl night.  I used this recipe from Vegetarian Times with a few changes.  My recipe is as follows:



1/3 recipe of steamed red seitan (from Viva Vegan!), chopped,
1 1/2 c (about) cooked black eyed peas,
1/2 c cooked kidney beans,
1 onion chopped,
1/2 jalapeno diced,
2 carrots, chopped
3 tbsp tomato paste
2 chipotle peppers in adobo sauce, minced
3-5 cloves of garlic, minced,
2 tsp paprika,
1 1/2 tsp chili powder,
2 tsp oregano,
3 cups, vegetable broth,
3 tbsp soy sauce,
1/2 lemon,

First saute the onion and jalapeno is about 2 tbsp canola oil until soft (about 7-10 minutes).  Add chipotles, garlic, seitan, tomato paste and spices.  Saute for about 3 minutes.  Add carrots, beans and broth.  Bring to a boil and then reduce to a simmer. Let simmer for 1 hour.  Right before serving finish with the juice of 1/2 lemon and perhaps a bit more salt.  Serve with tortilla chips.