Preheat oven to 350 degrees.
Slice the tips of the garlic bulb's cloves off, without taking the bulb apart. Enclose the bulb in a piece of foil, pour a tablespoon of water over the top of the bulb, and close the foil enclosure over it.
Roast the garlic in the oven for an hour.
Cut the onion into eighths, then slice the wedges.
Sauté the onion in the oil until the onions are soft and just starting to brown.
Slice the roasted red peppers into strips and add them to the sauté.
Chop the sun- or smoke-dried tomatoes while the onions and peppers are sautéing.
Continue sautéing until the onions have browned a little.
(At this point, the addition of the chili ingredients is divided into three stages: SUPERCONDUCTING , ELECTROMAGNETIC , and NUCLEAR . You can go through the three stages to whichever point gives your chili the heat level you’re looking for. The SUPERCONDUCTING stage really doesn’t carry much heat at all. The ELECTROMAGNETIC stage adds basically an average amount of heat for a decent medium chili. The NUCLEAR stage adds a LOT more heat, you even want to add one or just a few of those ingredients.).
In a large gallon pot, add all the sautéed onion, tomato sauce, TVP, and then all the rest of the ingredients from the SUPERCONDUCTING stage, and stir thoroughly.
Add all the chili powder ingredients from the ELECTROMAGNETIC stage.
Cover and simmer for half an hour or so.
If you want to add more heat, chop the chipotle peppers and add them to the pot and try it.
Add more of the ingredients from the NUCLEAR stage until you get the heat level you want.
Cover and leave it to simmer another 90 minutes to two hours.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	407.96 Kcal (1708 kJ)
Calories from fat	94.11 Kcal
		% Daily Value*
Total Fat	10.46g	16%
Cholesterol	5.29mg	2%
Sodium	1981.21mg	83%
Potassium	2348.84mg	50%
Total Carbs	51.29g	17%
Sugars	25.32g	101%
Dietary Fiber	18.28g	73%
Protein	33.35g	67%
Vitamin C	34mg	57%
Vitamin A	0.1mg	5%
Iron	7.1mg	39%
Calcium	242.1mg	24%

Amount Per 100 g
Calories	121.53 Kcal (509 kJ)
Calories from fat	28.03 Kcal
		% Daily Value*
Total Fat	3.11g	16%
Cholesterol	1.58mg	2%
Sodium	590.19mg	83%
Potassium	699.71mg	50%
Total Carbs	15.28g	17%
Sugars	7.54g	101%
Dietary Fiber	5.44g	73%
Protein	9.93g	67%
Vitamin C	10.1mg	57%
Iron	2.1mg	39%
Calcium	72.1mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Arroz con Pollo with Salsa Verde

Whole chickens, cut into 10 serving pieces and 20 more..
Posole

Salt, divided, Paprika, Black pepper and 17 more..
Slow Cooker Chicken Chili

Ground cumin, Ground coriander, Salt, Black pepper and 14 more..
Creamy White Chili

Olive oil and 13 more..
Dr. Schmittmann's Veggie Chili

Olive oil, Onion, chopped, Garlic cloves, minced and 15 more..
Fiesta Chicken (Slow Cooker)

Olive oil and 9 more..
Quick Turkey Chili

Extra virgin olive oil, Sweet onion, Garlic cloves and 15 more..
Brisket Chili for Tacos

Beef brisket , trim as much fat off as you can cut into l... and 24 more..
Lafd Engine Co. No. 28's Vegetarian Black Bean Chili

Black turtle beans, cooked, Chile (dried ancho) and 18 more..
Vegetarian Chili II

Dried pinto beans , picked over and rinsed, Canola oil and 15 more..
Hearty Bean Stew

Goya 13 dried bean mix (or simmilar) and 15 more..
Spicy Buffalo Chili

Dried black beans (about 1 1/4 cups), Water, divided and 18 more..