2 tb Olive oil

1 lg Onion; chopped

2 Celery stalks; chopped

4 Garlic cloves; minced

1 Green pepper; chopped

2 c Ground Seitan

1 ts Basil

1/2 ts Oregano

1 ts Cumin

1 ts Chili powder

1/4 ts Cloves; ground

Cayenne or hot sauce, to -taste 2 c Red kidney beans; cooked

1/2 c Liquid from beans

4 c Tomatoes, canned

Tamari to taste Heat the oil in a large, heavy kettle. Add the onion and celery. Saute until almost tender. Add the garlic, green pepper, gluten, and spices. Saute for a few minutes more. Add the beans, cooking liquid, and tomatoes. Cover and simmer for about 10 minutes. Add tamari to taste. Serve with cornbread or tortillas and a big green salad. From the files of DEEANNE