"Jerk-Spiced Red Bean Chili" (page 251) is a dish that will definitely warm you up. How warm depends on the heat of the barbeque sauce and green chilies, not to mention the cayenne pepper. So, if spicy isn't your thing, you can still enjoy this dish by adjusting those ingredients down the heat scale to your liking. The "meat" of this chili is seitan, and the jerk spices include chili powder, cumin, allspice, oregano, black pepper, and of course, the cayenne. Crushed and diced tomatoes bring everything together. Are you starting to get a picture of the myriad of flavors in this dish? The only change I made to keep this McDougall friendly was to sauté the onion in a bit of seitan broth instead of oil. The chili was even better when we had the leftovers a few days later.