lizzymckinnon
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Remove the seeds from the guajillos and boil the guajillo, morita, and ancho chilis in enough water to submerge them until they are rehydrated and softened
Blend the chilis and water until very smooth, set aside
Dice the jalapenos, poblanos, onion, and optional habaneros (it is recommended that you wear gloves for this step)
Saute the diced fresh peppers and onions in olive oil until soft
Add the blended chili liquid and canned tomatoes, breaking up the tomatoes into pieces before adding them
Add the beans
Add the soya
Add enough vegetable broth to loosen the mixture but not so that it is soupy. The soya will absorb a lot of liquid so you may need to add additional broth. It should be thick
Simmer the mixture for at least one hour
Serve with green onions, shredded cheddar cheese, sour cream, and cilantro
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