Here is the recipe from my cookbook The Natural Vegan Kitchen. Hope you give it a whirl and let me know what you think!
Chili con Veggie gluten free
Makes 6 servings
According to an old American Indian legend, the first chili recipe was recorded on paper in the seventeenth century by a nun, Sister Mary of Agreda of Spain, known to the Indians as La Dama de Azul, the lady in blue. Ironically, Spanish priests during the nineteenth century warned against the aphrodisiac effects of chile peppers, and this likely inadvertently contributed to the popularity of chili.
1 tablespoon water
1 teaspoon grapeseed oil or other oil
1 cup diced onion
2 cloves minced garlic
Pinch sea salt
2 stalks celery, diced
2 carrots, diced
1 tablespoon finely minced beet
3 cups cooked or canned kidney or pinto beans, drained and rinsed
1 cup seitan, minced (optional)
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne (optional)
4 cups vegetable broth or water
2 tablespoons kuzu starch, or 3 tablespoons arrowroot starch, mixed with 1/4 cup water
1 tablespoon wheat-free tamari
1 tablespoon umeboshi vinegar
1/3 cup minced fresh cilantro, for garnish
Heat the water and oil in a soup pot over medium heat. Add the onion, garlic, and salt. Cook and stir for 5 minutes, or until the onion is translucent and tender. Add the celery, carrots, and beet. Cook and stir for 5 minutes. Stir in the beans, optional seitan, chili powder, cumin, and optional cayenne. Add the broth and bring to a boil over medium-high heat. Cover, decrease the heat to low, and simmer for
30 minutes.
Stir in the kuzu mixture, tamari, and vinegar. Stir until the chili thickens. Serve hot, garnished with the cilantro.
