10 long green chilies
1 medium sized tomato
1 small onion
2 teaspoons of garlic salt
1 teaspoon of salt
1/4 to 1/2 cup of mozzarella flavored vegan cheese, cubed or shredded
vegetable oil/olive oil
1) roast all your peppers on a skillet till the skin starts to blister and turns dark brown or black. (pressing them down with a fork on all sides gets it done faster) -Once they're all blistered and you can see the skin is easy to tear off place them in a bowl of cool water and begin to peel their skin off.-Keep the jalapenos and green chilies seperated2) Chop the peppers, onions & tomato into small pieces3) in a large pot put 1-2 tablespoons of oil and add your onion; saute for a couple of minutes. Add the salt, stir.4) Add your chopped jalapenos; cook for a couple of minutes, adding another teaspoon or two of oil, stir5) Add your tomato's and the garlic salt, cook for 2 minutes, stir.6) Add your green chilies 7) Stir them all up with about 2 tablespoons added into your chilie8) Remove from heat and add your favorite vegan cheese on top, stir it in.
In this chili, you want more peppers than vegan cheese in it.
Note: your chili may need more oil or salt, so add as much or little as you desire.
- I also tried it with this vegan cheese drizzled on top of it instead of the store bought vegan cheese http://vegweb.com/index.php?topic=7229.0 
Source of Recipe: My mom would make this with cheese when i was little & my god i could stop eating it even when my nose started to sweat! =D