Fake em out vegan chili

I invented this recipe, and I practically faked myself out — when you combine the toasted TVP with the chilis, it turns into the color and consistency of ground beef.

6 large dried ancho chilis, mild or medium
1 onion
1-1/2 C water
2 t salt
1/2 t cloves
1/2 t cinnamon
1 T chili powder
1 t cumin
1/2 t oregano
2 T olive oil
10 oz cooked beans
2 T tomato sauce

In a dry skillet, toast the TVP until nicely browned. Rinse the chilis, remove seeds, and mince finely (I used kitchen scissors for this step). Place in a medium saucepan and add the water. Bring to a boil, lower heat, and simmer for 20 minutes. Stir in the TVP and spices, cover, and let sit for 5 minutes.

Saute the onion in 1 T olive oil. Stir this, the beans, and 1 T olive oil into the TVP-chili mixture. Heat gently and serve with tortilla chips.