Heat oil in a medium soup pot and sauté the garlic and onions for 2 to 3 minutes. Add the red and green peppers and sauté 3 to 4 minutes. Cube the seitan and pulse quickly in a food processor until the consistency of ground beef. Add seitan, chipotle chili, cumin, coriander, black pepper, sea salt and oregano. Sauté another 3 to 5 minutes. Mix in the tomatoes, jalapeno, black beans, sweet corn and vegetable stock. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 10 to 15 minutes until the vegetables are tender. Place in serving bowls and garnish with parsley and scallions.
Variation: Eden Dried Tofu can be substituted for seitan in this recipe. Simply soak 1 package of dried tofu in warm water to cover for 10 minutes. Discard soaking water. Rinse tofu under cold water and squeeze out excess liquid. Coarsely grate the slices of dried tofu on a box grater. If some of the pieces are large, simply break them into smaller pieces with your fingers. Follow the recipe directions the same as above.
Per serving - 272 calories, 5 g fat (18% calories from fat), 14 g protein, 44 g carbohydrate, 10 g fiber, 0 mg cholesterol, 255 mg sodium