Smoky Seitan, Pinto Bean, and Hominy Stew

I love when I choose a recipe that sounds good and then it tastes good! And this one is that recipe plus it's even easy! and quick! And I'm saying that after having had to run to the store to buy another can of hominy and pinto beans. The first can of hominy I opened had some kind of thick layer just under the lid and then I noticed a few dents in the rim of the can at the bottom. Of course, I noticed this after dumping the hominy over the pinto beans to drain. I dumped it all and ran to the store to buy more. I am so glad I did- this really is good!

5 flamingos all around!!!

Smoky Seitan, Pinto Bean, and Hominy Stew
adapted from Cooking Light

1 tablespoon olive oil
1 1/2 cups diced white onion (about 1 large)
1 cup diced celery (about 2 stalks)
3/4 cup diced carrot (about 1 large)
1 cup diced red bell pepper (about 1)
1 1/2 teaspoon minced garlic
2 cups organic vegetable broth
1 teaspoon hot chili powder
1/2 teaspoon salt
1/4 teaspoon chipotle chile powder
1 14.5-ounce can diced tomatoes, undrained
1 14.5-ounce can diced tomatoes with mild green chiles, undrained
1 pound seitan, cubed
1 (15.5-ounce) can white hominy, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through garlic) to pan; sauté 5 minutes. Add broth and remaining ingredients to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Yield: 8 servings
adapted from Cooking Light, NOVEMBER 2007