BEST VEGAN CHILI WITH ALL NATURAL APPLE SALSA
Courtesy of Meg Wolff
www.becoming-whole.com



Ingredients

• 2 cups of kidney beans, soaked overnight, then drained
• 1' piece of kombu seaweed
• 1 cup Pastor Chuck's brand medium apple salsa
• 1 cup of chopped seitan
• 1 onion, diced
• 1 teaspoon olive oil
• 1 Tablespoon of tamari soy sauce
• ½ teaspoon of sea salt
• ½ of a 10 ounce package of organic frozen corn
• ¼ cup fresh, chopped parsley to garnish
• Optional spices:
  ½ teaspoon of chili powder
  1 teaspoon of cumin
  1 teaspoon paprika

Take the kidney beans and add to a soup pot with enough fresh spring or filtered water to cover. Bring the water to a boil on high flame, cover and turn to low, and then simmer for one hour. Add piece of kombu (it adds minerals) to the pot. After an hour check the beans to make sure that they are tender; if not, cook an additional 15 minutes or more if needed. If tender, add sea salt and cook for 10 more minutes.

While beans are cooking, sauté the onion in oil in a skillet over medium–high flame – until translucent. Add corn and stir until heated. Add spices if desired and cook for 3-4 minutes while stirring.

When beans are done, add onion mixture to the beans, along with Pastor Chuck's apple salsa, chopped seitan, and soy sauce. Cook for 5-10 more minutes.

Add parsley to garnish.

Serve warm over corn bread, polenta, or brown rice with a leafy green or side of fresh vegetables.