| 1 | Wash, stem and remove the seeds from the chilies. |
| 2 | Put the chilies in 3 cups cold water and bring to a boil. |
| 3 | After about 45 minutes to an hour, the skins should slop easily. |
| 4 | Mash the pulp to a paste. |
| 5 | If this seems too difficult, you can substitute chili powder at a ratio of 1 teaspoon of chili powder to 1 pod of chili. |
| 6 | Read the instructions on the so or tvp package to see if the product was soaked before hand. |
| 7 | If not, use some of the water to prepare this ingredient. |
| 8 | Saute the onions in olive oil until translucent. |
| 9 | Add the garlic and spices the 12 cups of water. |
| 10 | Bring to a boil, then add the tvp nuggets. |
| 11 | Reduce to a simmer, cook for 30 minutes to an hour. |
| 12 | If this seems too runny, you can thicken with masa, the cornmeal flour used in tortillas. |
| 13 | When made in bulk this chili can easily be frozen. |
| 14 | Total calories per serving: 163°Fat:4g (22%) |
