Behold Day 2! The day inwhich we repeated breakfast, forgot to eat lunch, scarfed down some chocolate chip cookies, craved meat, and revamped my memorable chili recipe to be vegetarian challenge compliant.
My Vegetarian Chili
1 tb. olive oil
1 medium onion – chopped
1 celery stalk – chopped
3 cloves minced garlic
1 green bell pepper – chopped
3/4 c. – 1 c. Seitan* – diced to your liking < – – – optional
1 15oz can black beans
1 15oz can kidney beans
1 15oz can garbanzo beans <— aka Chickpeas
1 15oz can corn
1 28oz can crushed tomatoes
Shredded cheese and sour cream for garnish <— optional
Pour olive oil in a chili appropriate pan. Add onion, celery, bell pepper and garlic. Cook 5 minutes or until softened. In the meantime, drain the beans and corn. Stir into pot. Add in Seitan and crushed tomatoes. Simmer 20 – 25 minutes until heated through (or as much time as you need to make cornbread).
* Seitan is a meat substitute made from vital wheat gluten and water. This is super easy to make – although it take about 90 minutes start to finish. I found vital wheat gluten next to the bread flour in my everyday run-of-the-mill grocery store. Of course, you can buy it premade at more upscale stores like Whole Foods and Central Market.
Vegetarian Compliant Chili
On another note, the 30 for 30 remix challenge continues today.
9 West Eggplant Button Heels
My Meals Today 
