Categories: Soups/stews, Vegan, Vegetarian, Chili 
      Yield: 8 servings 
  
      6    To 12 chilies 
      3 c  Cold water 
      1 pk Soy or textured vegetable 
           -protein (12oz) 
      2 tb Oil 
      1 md Onion; chopped 
      1 cl Garlic; minced 
      1 tb Cumin 
    1/2 ts Red pepper 
      1 tb Paprika 
     12 c  Water 
  
  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 
   
  Source: Vegetarian Journal, Jan/Feb 1995 
  Pooh's Recipe dbase (lisa_pooh@delphi.com) 
  2/4/96