Yogi's Bowl

Description
When made in bulk, this chili can readily be frozen.

Ingredients

 * 6 to 12 chilies
 * 3 cups cold water
 * 1 pack soy or textured vegetable protein (12oz)
 * 2 tbsp oil
 * 1 medium onion, chopped
 * 1 clove garlic, minced
 * 1 tbsp cumin
 * ½ tsp red pepper
 * 1 tbsp paprika
 * 12 cups water

Directions

 * 1) Wash, stem and remove seeds from the chilies.
 * 2) Put chilies in 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.

Nutritional information
Total calories per serving: 163, Fat 4 grams.