Chili Con Seitan

2 tb Olive oil
1 lg Onion; chopped
2 Celery stalks; chopped
4 Garlic cloves; minced
1 Green pepper; chopped
2 c Ground Seitan
1 ts Basil
1/2 ts Oregano
1 ts Cumin
1 ts Chili powder
1/4 ts Cloves; ground
Cayenne or hot sauce, to taste
2 c Red kidney beans; cooked
1/2 c Liquid from beans
4 c Tomatoes, canned
Tamari to taste

Heat the oil in a large, heavy kettle. Add the onion and celery. Saute until almost tender. Add the garlic, green pepper, gluten, and spices. Saute for a few minutes more.

Add the beans, cooking liquid, and tomatoes. Cover and simmer for about 10 minutes. Add tamari to taste.

Serve with cornbread or tortillas and a big green salad.

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