Raw Chili

Compliments of the lovely Kirstin who creates stunning mosaics check them out here.

Makes a big pan/bowl of chili

This chili tastes fresh and sprouty but like authentic cooked chili at the same time. This one is a winner! Whole, soaked cashews are a lovely addition to this dish

• 1 yellow bell pepper
• 1 cup cashews, soaked
• 4 cups lentils, sprouted with just a hint of a tail
• 2 large tomatoes
• 1 shallot
• 2 cloves garlic
• 1½ cups sun dried tomatoes, soaked in water ¼ cup olive oil
• 1 tablespoon chili powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1½ teaspoons chipotle powder
• ¼ cup nutritional yeast (optional)
• salt to taste

Soak the cashews. Chop the bell pepper into small pieces. In a food processor, blend the shallot, garlic, tomatoes, 1 cup sprouted lentils, spices, sun dried tomatoes (and enough of their soak water) to achieve a thick, chili like consistency. Mix the remaining sprouted lentils, the blended mixture, the cashews, nutritional yeast and the bell pepper together in a bowl. Season to taste with salt. Eat immediately or place mixture in a lasagna pan and dehydrate till warm.

Variations…add a jalapeno or two to the food processor while blending. Add the kernels of a cob or two of corn.

Enjoy!

Comments

[Holler]

Looks lovely! Graham would especially love the addition of cashew nuts, his very favourite. I'll have to try this out!

[Shelly]

Holler, Let me know how it works out-you always contribute such great variations (often improvements!) to standing recipes....