Penni's Rawkin' Raw Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup soaked almonds (walnuts would also work well)1 cup carrots1 med portabello mushroom (or 6 shiitake)1/2 cup finely minced red bell pepper1/3 cup finely minced red onion1-2 finely minced jalapeno, without the seeds1 cup sundried tomatoes, soaked (reserve 1 cup soak water)1 cup cherry or grape tomatoes1/3 cup soaked golden raisins2 T fresh leeks (yellow or white onion would work)3 T chili powder2 cloves garlic1 T olive oil2 t Alder Smoked Sea Salt (Celtic is also fine)2 t apple cider vinegar2 t dried oregano1 tsp. cuminOptional toppings (not in nutritional info):black olivesfresh cilantrored onionavocado
Put nuts and carrots into a food processor and run until well blended. This will be your "meat base," so don't over process. Once ground, place into a large bowl and set aside.
Either on a cutting board or in your food processor, chop the mushroom, red bell pepper, red onion, and jalapeno. Add this to the bowl.
In a high powered blender, such as a Vita Mix, add all of the remaining ingredients and blend until you have everything well combined and liquefied. Stir this mixture into the bowl with the existing ingredients to complete the chili.
I recommend placing this into a dehydrator set at 145 degrees for about one hour. Stirring the chili every 15 minutes will help to warm it evenly. Although your dehydrator will feel hot, the temperature of the food will not exceed 110 degrees in this amount of time.
Serve the chili warm and top with the fresh ingredients of your choice. Enjoy!
Makes 8 equal portions.
Number of Servings: 8
Recipe submitted by SparkPeople user TRYINGFOR20.
Either on a cutting board or in your food processor, chop the mushroom, red bell pepper, red onion, and jalapeno. Add this to the bowl.
In a high powered blender, such as a Vita Mix, add all of the remaining ingredients and blend until you have everything well combined and liquefied. Stir this mixture into the bowl with the existing ingredients to complete the chili.
I recommend placing this into a dehydrator set at 145 degrees for about one hour. Stirring the chili every 15 minutes will help to warm it evenly. Although your dehydrator will feel hot, the temperature of the food will not exceed 110 degrees in this amount of time.
Serve the chili warm and top with the fresh ingredients of your choice. Enjoy!
Makes 8 equal portions.
Number of Servings: 8
Recipe submitted by SparkPeople user TRYINGFOR20.
Nutritional Info Amount Per Serving
- Calories: 180.9
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 758.9 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 5.3 g
- Protein: 5.9 g