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Ingredientes
- 6 x To 12 chilies
- 3 c. Cool water
- 1 pkt Soy or possibly textured vegetable protein (12oz)
- 2 Tbsp. Oil
- 1 med Onion, minced
- 1 cl Garlic, chopped
- 1 Tbsp. Cumin
- 1/2 tsp Red pepper
- 1 Tbsp. Paprika
- 12 c. Water
Direcciones
- Wash, stem and remoeve seeds from the chilies. Put chiliesin 3 c. cool water and bring to a boil. After about 45 min to an hour the skins should slip off easily. Mash the pulp into a paste. If this seems too difficult, you can substitute chili pwdr at the ratio of 1 Tbsp. chili pwdr to a pod of chili. Read the instructions on the soy or possibly TVP package to see if the product was soaked beforehand. If not, use some of the water to prepare this ingredient. Saute/fry the onions in the extra virgin olive oil till translucent/soft. Add in the garlic and spices , then the 12 c. of water.
- Bring to a boil, then add in the nuggets. Reduce to a simmer, cook for 30 min 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 frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 8 servings | |
| Calories 41 | |
| Calories from Fat 33 | 80% |
| Total Fat 3.69g | 5% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 53mg | 2% |
| Total Carbs 2.09g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.64g | 0% |
| Protein 0.42g | 1% |
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