Chili with seitan

For 2 people
250 g seitan unflavoured
60 g of red or black beans
400 g of peeled tomatoes (fresh or canned)
2 onions
2 cloves garlic
1 green pepper
1 red bell pepper
2 Tablespoons extra virgin olive oil
a sprig of rosemary
1 teaspoon cumin
1/2 teaspoon of paprika
1 tip of chilli pepper
4 tablespoons soy sauce
pepper

Soak the beans overnight, rinse them well and cook in boiling water with the Rosemary in covered pot for about an hour.
When cooked, drain.
Chop the garlic and the onions and let them Brown in oil in a wok.
Add the diced tomatoes and peppers cut into strips and season with spices and simmer about 10 minutes.
Add the seitan, chopped, seasoned with soy sauce and cook on low heat for another 20 minutes.
Add the beans 10 minutes before end of cooking.