Who likes it HOT!??!

This hot, flavorful chili is so tasty, even meat eaters will love this recipe.

Total Time: 35 min.

Prep Time: 15 min.

Cooking Time: 20 min.

Yield: 10 servings, about 1 cup each

Ingredients:

• 2 lbs. seitan

• Nonstick cooking spray

• 1 medium onion, chopped

• 2 cloves garlic, finely chopped

• 1 habanero pepper, seeded and deveined, chopped (use gloves to handle)

• 1 tsp. chili powder

• ½ tsp. paprika

• ½ tsp. sea salt (to taste; optional)

• 1 dash ground black pepper

• 1 14.5 oz can black beans, do not drain

• 1 14.5 oz can kidney beans, do not drain

• 2 medium tomatoes, chopped

Preparation:

1. Place seitan in food processor; pulse until it has the consistency of ground beef. Set aside.

2. Heat large skillet, lightly coated with spray over medium-high heat.

3. Add onion; cook, stirring frequently, for 5 to 7 minutes, or until translucent.

4. Add garlic, habanero pepper, and seitan; cook, stirring frequently, for 3 to 4 minutes, or until seitan is golden brown.

5. Add chili powder, paprika, salt (if desired), and pepper; cook, stirring frequently, for 2 more minutes.

6. Add black beans, kidney beans, and tomatoes; cook, stirring frequently, for 5 to 7 minutes, or until mixture is heated through.

Tip: Serve chili on top of cooked whole grain pasta (½ cup). Any remaining chili can be frozen to be reheated at a later time.

Tip: If you find habanero too spicy, substitute with jalapeño.