By Victoria Kitsos of Long Island City High School of Queens, New York
Second Place: $3,000 Scholarship
Serves 6
- 1 (20-ounce) package chicken-style seitan
- 1/2 cup vegetable oil, divided
- 4 cloves garlic, minced
- 2 medium onions, finely diced
- 1 Italian cubanelle pepper, seeded and finely diced
- 1 poblano pepper, seeded and finely diced
- 1 jalapeño pepper, seeded and finely diced
- 1 green bell pepper, seeded and diced
- 1 minced chipotle pepper and 2 tablespoons sauce from 1 can chipotle peppers in adobo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground basil
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground red pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can small red beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- salt and pepper, to taste
Drain the seitan and transfer to a food processor. Pulse until it resembles chopped meat.
Prepare a heavy-duty pot with enough oil to coat the bottom of the plan. Place over medium-high heat and brown the chopped seitan. Set aside.
Sauté the garlic and onions in the same pot. Add the cubanelle, poblano, jalapeño and green bell peppers to the pot. Sauté for about 5 minutes more, adding more oil if needed.
When the vegetables are sautéed, add the garlic powder, onion powder, cumin, paprika, basil, chili powder and ground red pepper. Stir to ensure spices are evenly distributed and let cook for about 2 minutes more.
Add the minced chipotle pepper along with 2 tablespoons of the adobo sauce from its can to the pan. Stir in the browned seitan, crushed tomatoes, red and black beans. Cover and simmer, stirring frequently, for 45 minutes and enjoy!
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