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

6 Chilis, or more
3 Cup(s) Cold water
1 TVP, 12oz
2 Tablespoon(s) Olive oil
1 Onion, finely 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 remove the seeds from the chilies. Put the chilies in
3 cups cold water and bring to a boil. After about 45 minutes to an
hour, the skins should slop easily. Mash the pulp to a paste. If this
seems too difficult, you can substitute chili powder at a ratio of 1
teaspoon of chili powder to 1 pod of chili. Read the instructions on
the so or TVP package to see if the product was soaked before hand. If
not, use some of the water to prepare this ingredient. Saute the
onions in olive oil until translucent. Add the garlic and spices the
12 cups of water. Bring to a boil, then add the TVP 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 easily be frozen. total calories per
serving: 163 fat:4g (22%) Source: Vegetarian Journal Jan/Feb 95
formatted 2/17/95 Posted to MM-Recipes Digest V4 #295 by "Robert
Ellis" <> on Nov 5, 1997

Nutrition (calculated from recipe ingredients)
Calories: 41
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 15.9mg
Potassium: 59.3mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: <1g

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