| 1 | Wash, stem and remoeve seeds from the chilies. |
| 2 | Put chiliesin 3 cups cold water and bring to a boil. |
| 3 | After about 45 minutes to an hour the skins should slip off easily. |
| 4 | Mash the pulp into a paste. |
| 5 | If this seems too difficult, you can substitute chili powder at the ratio of 1 tablespoon chili powder to a pod of chili. |
| 6 | Read the instructions on the soy or tvp package to see if the product was soaked beforehand. |
| 7 | If not, use some of the water to prepare this ingredient. |
| 8 | Saute the onions in the olive oil until translucent. |
| 9 | Add the garlic and spices , then the 12 cups of water. |
| 10 | Bring to a boil, then add the 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 readily be frozen. |
| 14 | Total calories per serving: 163°Fat 4 grams |
