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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Wash, stem and remoeve seeds from the chilies. Put chiliesin 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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Food Exchange per servi
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