Chili Bowl

Ingredients

1 small green zucchini, diced
1/2 eggplant, diced
2 carrots
2 green bell peppers, seeded and diced
2 red bell peppers, seeded and diced
2 tsp fresh ginger root
2 shallots
2 tsp garlic
1 tbsp peanut oil
1 tbsp sesame oil
2 tsp soy sauce
1 tsp hoisin sauce
3 Thai chiles, seeded and diced
2 medium tomatoes
1 stalk lemon grass
24oz vegetable broth
16oz (2pkgs) pre-cooked seitan (wheat gluten)
1 can black beans
2 tsp+ Chinese five spice
salt
pepper
rosemary
rice

Instructions

In a large pan, add peanut oil. When hot, add shallots, garlic, and ginger. Sitr until cooked.

Add zucchini, eggplant, sesame oil, soy sauce, hoisin sauce, 2 tsp Chinese five spice and a 1/2 cup of the vegetable stock. Stir until mixed and vegetables are hot.

Transfer everything to a crockpot. Add the remainder of the vegetable stock, tomatoes, 1 each of the red and green bell peppers, the Thai chiles, lemongrass and seitan. (Chop the top and bottom ends off of the lemongrass, then cut the middle into manageable size pieces, big enough to remove before serving.)

Add salt, pepper, rosemary, and additional Chinese five spice to taste.

Cook on low overnight. About 4 hours before serving, remove lemongrass, and add remaining bell peppers, carrots, and beer.

Serve over steamed rice.