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1/3 cup olive oil
1 large onion, chopped
1 small jalepeno, minced
1 small red bell pepper, chopped
3 cloves garlic, minced
1 pound seitan, coarsley chopped
2 T. chili powder
1 tsp cinnamon
1/2 tsp cumin
1 28 oz can whole, peeled tomatoes in sauce
3 T. cocoa powder
3 T. blackstrap molasses
2 14 oz cans pinto beans, drained and well rinsed
2 1/2 cups veggie broth

Preheat a large pot over medium-high heat; pour in and heat the olive oil. Add the onions and peppers and saute for 2 minutes; then add the garlic and seitan. Cook for 8 min until the onions are soft. Add the chile powder, cinnamon and cumin, sitrring constantly for another minute. Add the tomatoes, cocoa, and molasses. Stir and break up the tomatoes with the back of a spoon, then add the beans and veg broth. Cover and bring to a gentle boil, then lower the heat and simmer for about 30 minutes. Allow to sit at least 20 minutes before serving.

Adapted from: "Vegan with a Vengeance"