Graham's (Delicious) Dirty Hippie Vegetarian Chili

Shake off the bitter cold weather with a warm bowl of tasty and healthy(ish) vegetarian chili. We served this hearty, hippie-ness to guests with a side of sweet cornbread and heard nothing but good things. You should try it too.

Ingredients
3/4 cup olive oil
1/4 cup chopped garlic
1/4 cup unsweetened cocoa powder
1 tablespoon ground cumin
1 tablespoon chili powder
1/4 teaspoon red cayenne pepper
3 tablespoons brewed espresso or dark coffee
1 14.5-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
1/2 cup chopped cashews
2 15-ounce cans white beans, drained
2 15-ounce cans kidney beans, drained
1 cup corn (fresh, frozen, or canned)
16 ounces of Seitan, cut into small chunks or cubed
Optional: shredded cheddar cheese and sour cream for serving


Directions
In a large (6-quart) pot, heat the olive oil and sauté garlic 1 minute.

Blend the spices (cocoa powder, cumin, chili powder and red cayenne). Add the spice mix and the espresso or coffee. Cook for 5 minutes. Add tomatoes with their juice (undrained) and cashews. Once the mixture is simmering, add the drained beans, chopped Seitan and corn. Add salt and pepper to taste.

Simmer chili over medium-low heat until some of the liquid has evaporated and chili is thick, about 1 hour.

Serve with garnishes, sit back and just accept all the compliments.

Yields: a ton.