Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: A Bowl Of Red Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

6 To 12 chilies
3 Cup(s) Cold water
1 Soy or textured vegetable
protein 12oz
2 Tablespoon(s) Oil
1 Onion, chopped
1 Garlic, minced
1 Tablespoon(s) Cumin
1/2 Teaspoon(s) Red pepper
1 Tablespoon(s) Paprika
12 Cup(s) 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 ( 2/4/96 From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 62
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 1.8mg
Sodium: 34.6mg
Potassium: 130mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 2.9g
Protein: 2g

Scale this recipe to Servings [?]