Spicy Veggie Chili (Raw & Gluten Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup mushrooms, chopped and dehydrated about 1 hr1 squash, chopped, divided in half1/2 green bell pepper, diced1/2 medium onion, chopped, divided 1/2 jalapeno pepper, seeded and chopped roughly3-5 dried tomato pieces (sun dried or home dried)2 small/medium tomatoes, roughly choppedwater as needed
In a bowl, stir together the mushrooms, half the squash, the bell pepper, and a quarter of the chopped onions. Set aside.
In a food processor, puree the rest of the squash and onion with the jalapeno, dried tomato pieces, and tomatoes (and water, 1 tbsp at a time) until it reaches a consistency that you like.
Pour 'sauce' over the mushroom mixture and stir together. Best served warmed in the dehydrator for a bit, with some raw cornbread or cornchips!
Serves 2, about 1 1/2 - 2 cups each!
Number of Servings: 2
Recipe submitted by SparkPeople user PESCETARIAN.
In a food processor, puree the rest of the squash and onion with the jalapeno, dried tomato pieces, and tomatoes (and water, 1 tbsp at a time) until it reaches a consistency that you like.
Pour 'sauce' over the mushroom mixture and stir together. Best served warmed in the dehydrator for a bit, with some raw cornbread or cornchips!
Serves 2, about 1 1/2 - 2 cups each!
Number of Servings: 2
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 83.6
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 37.3 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 4.6 g
- Protein: 5.1 g
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