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Marla's Deserved to Be Number 1 Homestyle Chili I was shut out. Denied. Unfairly, unbelievably and ultimately wronged. Conspiracy theories abound as to why my vegan chili did not capture the top prize in Chicago's recent Vegetarian Chili Cook-Off (perhaps it was so delicious the judges momentarily lost their senses), but all the same, I'm still proud of my little creation. It's hearty, fragrant, heck, it's even pretty to look at, with the green, red and yellow chunks. So you be the judge - make this chili and tell me it's not perfect. If you get a chance, write in and tell me how clearly I was robbed of my title as chili champion. Ah, well - until next year! 2 poblano chilies 1 cup black beans 1Tbsp. olive oil 1 lg. yellow onion 6 cloves garlic, minced 2 serrano chilies, deseeded and minced 2 carrots, thinly sliced on the diagonal 1 green bell pepper, chopped 2 limes 1 Tbsp. tamari ground cumin, 1 Tbsp. cayenne, 1 tsp. chili powder, 1 Tbsp. basil, 1 1/2 tsp. 1/2 lb. seitan, cut into smaller chunks 1 1/4 cups small bits of TVP 2 15-oz. cans of tomato sauce 1 Tbsp. tomato paste salt and pepper to taste 1 bag frozen corn 8 sun-dried tomatoes, rehydrated and cut into pieces 3 bay leafs 2 1/2 cups water Handful cilantro, chopped Roast poblanos over and open flame; when fully blistered, put in a paper bag, fold over the top, and let steam for 15 minutes. Then run under water and rub the charred skin off. Deseed and chopped. Rinse black beans and then soak them overnight in the refrigerator in 4 cups of water. In the morning drain and add 3 cups of water. Bring to a boil and then simmer for 1 1/2 hours, partially covered. Keep an eye on the pot and add water if necessary. In a large pot, heat olive oil, and then add onions, garlic and peppers. Stir fry over medium heat until lightly browned. Add carrots, bell pepper, lime juice, tamari, spices, and seitan. Let it all fry together until softened a bit, and add water a tablespoon at a time if it gets sticky. Add roasted poblanos, beans, tomato sauce, tomato paste, corn, TVP, sun-dried tomatoes, bay leafs and water. Let it all simmer together over a medium-low flame for 25 minutes. Put some cilantro on top and enjoy.