Sweet Seitan Chili 


For about six big bowls full: 


1t garlic/chili oil 
2 lg onions, chopped fine 
6 cloves garlic, pressed 
2C water 
2T hatcho miso (soy) 
1 1/2T brown rice vinegar 
1T umeboshi vinegar 
1-2 bay leaves (about a total of 2 square inches) crushed 
6 allspice berries 
6 cloves 
4T chili powder (I make my own but my recipe varies) 
1t ground cumin 
1t cocoa powder 
1t cinamon 
1/4t nutmeg 
1/8t ginger powder 
2C tomato sauce 
1t cayenne 
2C cooked pinto beans 
2C seitan, cut into 1" cubes 


Tie up the bay leaves, cloves and allspice berries in a cheesecloth bag to 
ease removal after cooking.  In a heavy dutch oven or stock pot, heat oil on 
med high.  Saute onions until translucent, stiring often to be sure they don't 
brown.  Add garlic and saute about two more minutes.  Add spices and saute 
another two minutes, then add remaining ingredients and bring to a boil.   
Reduce heat and simmer 1-2 hours, depending on desired thickness and distinct 
flavor desired--the longer you cook it the more it will acquire a sort of 
undifferentiated cafeteria flavor:-) 


Serve over spaghetti or spaghetti squash, with beer, of course.