A BOWL OF RED |
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Category |
Mexican |
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32 |
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Ingredients And Procedures |
| Ingredients | | | 6 | each | chilies, up to 12 | | | 3 | cup | cold water | | | 1 | pk | soy, or textured vegetable protein 12oz | | | 2 | tablespoon | oil | | | 1 | md | onion, chopped | | | 1 | cl | garlic, minced | | | 1 | tablespoon | cumin | | | 2 | teaspoon | red pepper | | | 1 | tablespoon | paprika | | | 12 | cup | water | | | | | |
Directions:
| Wash, stem and remove seeds from the chilies. Put
chilies in 3 cups cold water and bring to a boil.
After about 45 minutes to an hour the skins should
slip off easily. Mash the pulp into a paste. If this
seems too difficult, you can substitute chili powder
at the ratio of 1 tablespoon chili powder to a pod of
chili.
Read the instructions on the soy or TVP package
to see if the product was soaked beforehand. If not,
use some of the water to prepare this ingredient.
Saute the onions in the olive oil until translucent.
Add the garlic and spices , then the 12 cups of water.
Bring to a boil, then add the nuggets. Reduce to a
simmer, cook for 30 minutes to an hour. If this seems
too runny, you can thicken with masa, the cornmeal
flour used in tortillas. When made in bulk, this
chili can readily be frozen.
Total calories per serving: 163 Fat 4 grams
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