Brown serves this satisfying vegetarian stew in roasted, seeded acorn squash halves. This dish provides nearly a day's allowance of protein, most of it from seitan, also known as wheat gluten. Chipotle chile powder lends wonderful smoky flavor. Hominy is a traditional Native American ingredient.
1 tablespoon canola oil
1 1/2 cups diced white onion (about 1 large)
1 cup diced celery (about 2 stalks)
3/4 cup diced carrot (about 1 large)
1 cup diced green bell pepper (about 1)
1 teaspoon minced garlic
2 cups organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder
1 (28-ounce) can diced tomatoes, undrained
1 pound seitan, cubed
1 (15.5-ounce) can white hominy, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through garlic) to pan; sauté 5 minutes. Add broth and remaining ingredients to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender.
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