Jamaican Jerk Chili

• 2 14.5-oz. cans kidney beans, drained and rinsed
• 1 14.5-oz. can diced tomatoes
• 1 14.5-oz. can tomato puree
• 1 lb. red potatoes, cut into bite-sized pieces
• 1 8-oz. pkg. seitan, cubed
• 1 large onion, chopped (about 1 1/2 cups)
• 2 Tbs. vinegar
• 2 Tbs. jerk seasoning
• 1 Tbs. brown sugar
• 1/4 to 1/2 tsp. minced Scotch bonnet or habanero chile, or to taste

1. Combine all ingredients in 4-qt.
2. slow cooker or large pot.
3. Stir in 1/2 cup water.
4. Cover slow cooker, and cook chili on low 4 to 6 hours.
5. Or, place lid on pot, and bring chili to a boil over medium-high heat; reduce heat to medium-low and simmer, covered, 1 1/2 to 2 hours.
6. Season to taste with salt and pepper.
7. Ladle into bowls, and serve.

kidney beans, tomatoes, tomato puree, red potatoes, seitan, onion, vinegar, jerk seasoning, brown sugar, scotch bonnet

Taken from www.vegetariantimes.com/recipe/jamaican-jerk-chili/ (may not work)