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A Bowl Of Red

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      Title: A BOWL OF RED
 Categories: Soups/stews, 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
 
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