More Great Recipes: Condiment, Sauce | Misc. Condiment | Spicy | Vegetable

A Bowl of Red


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

6 each chile peppers up to 12
3 cups water cold
1 package soy or textured vegetable protein 12oz
2 tablespoons oil
1 medium onion chopped
1 clove garlic minced
1 tablespoon cumin
2 teaspoons red bell pepper
1 tablespoon paprika
12 cups 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


Pairs Well With


Notes

Total calories per serving: 163 Fat 4 grams

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