Vegan Chili for Fasting Days

Put in a parchment paper: Onion garlic and cleaned small dried chili pepper. Wrap in aluminum foil and cook at 400F for 1 h. 

Cook in pressure cooker for 30 minutes + natural pressure release the kidney beans 

In the meanwhile mince the marinated seitan and fry in a hot stainless steel pan. Stir frequently. Once it has a little color add the tofu and continue frying. You notice there is a lot of liquid which then evaporates and the tofu starts to become more grainy. That is the texture you want to achieve. Put aside. 

Put the cooked onion, garlic and chili pepper with 3/4 of a small can of sliced tomatoes in a food processor to make a paste. Add this past to the pan with the tofu/seitan mixture. Rinse out the container with a little water and add to pan with the rest of the tomatoes from the can. Simmer this mixture and add the solid ingredients for 20 minutes

puree half of an avocado and add stir in the mixture

now add the tahini nutritional yeast and salt and pepper. You can add some allspice that gives it a little sweetness.