Smoky Seitan, Pinto Bean, and Hominy Stew

Randy Mayor; Katie Stoddard

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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 10%
  • Fat: 3.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 46g
  • Carbohydrate: 27.2g
  • Fiber: 5.2g
  • Cholesterol: 0.0mg
  • Iron: 4.1mg
  • Sodium: 488mg
  • Calcium: 128mg

Ingredients

  • 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

Preparation

  1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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