Veg Cook Books' Vegetarian Chili

1 large onion, chopped 
1 green pepper, seeded and chopped 
1 teaspoon cumin 
1 teaspoon dry mustard 
1 teaspoon dry ginger 
1 teaspoon oregano 
chopped garlic, to taste 
1/2 teaspoon cayenne pepper 
6 ripe tomatoes, chopped (or 1 large can crushed tomatoes) 
1 lb meat substitute (1 package tofu italian sausage and 8oz seitan 
   marinated in BBQ sauce for example) 
3/4 cup ketchup 
1/2 cup blackstrap molasses 
1/4 cup soy sauce 
juice of 1 lemon 
2 tablespoons tabasco sauce 

Heat olive oil in a heavy stew pot. Throw in the onion and green 
pepper, then add all of the spices and garlic, and mix thoroughly. 
Let simmer until onions are translucent. Add a little more oil if 
necessary, and be careful not to burn the spices.  Add the tofu 
sausage and/or Seitan and let simmer until the sausage and Seitan 
are gently braised. Add the beans and tomatoes and mix thoroughly. 
mix the ketchup, molasses, tabasco, soy sauce, and lemon in a bowl. 
Adjust the amounts to your taste, and add to the chili pot. Let 
the chili simmer over low heat for 30 minutes to 1 hour. You can 
always serve it sooner, but the flavors improve with time. 

serves 6 - 8 with crusty bread