Wash, stem and remove seeds from the chilies. Putchilies in 3 cups cold water and bring to a boil.
After about 45 minutes to an hour the skins shouldslip off easily. Mash the pulp into a paste. If thisseems too difficult, you can substitute chili powderat the ratio of 1 tablespoon chili powder to a pod ofchili.
Read the instructions on the soy or TVP packageto 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 dozen cups of water.
Bring to a boil, then add the nuggets. Reduce to asimmer, cook for 30 minutes to an hour. If this seemstoo runny, you can thicken with masa, the cornmealflour used in tortillas. When made in bulk, thischili can readily be frozen.
Total calories per serving: 70ºC at 4 grams