This is quite spicy. Reduce the chili powder and one of the poblanos if you
want to start slowly.

1 green pepper
2 poblano peppers
1 medium yellow onion, chopped
2 tablespoons olive oil
2 teaspoons chipotle or other chili powder
2 teaspoons oregano
1 teaspoon ground cumin
1 teaspoon powdered ginger
water
1 large (28oz) can chopped tomato
Juice from 1 lime
1 pound seitan steak or other meat substitute,in bite-sized pieces
1 cans kidney beans

Roast the poblanos and green pepper by blackening them over a gas burner or
rotating them under the broiler. Place them into paper or plastic bags to
steam for 15 minutes. Remove the skins and rinse peppers gently under
lightly running tap water. Seed and chop the peppers coarsely.

Sautee the onion in the oil until wilted. Add the chili powder, oregano,
cumin, and ginger and stir together with onion , sauteeing gently until
fragrant. Add enough water to loosen any spice from the bottom of the pan.
Should form a saucy paste.

Add the tomato, lime juice, seitan, and kidney beans. Simmer until heated
through.

Eat with fresh tortillas.