i don't know who's recipe this is... but i copied it to try once i get a dehydrator.
Quote:
Chili
Chop up:
2 carrots
2 celery
1 red pepper
1/4 to 1/2 cup leek
Add about 1/4 cup olive oil and a touch of Celtic salt, stir it up and put it in your dehydrator for an hour.
During that time in the food processor add:
1/2 cup soaked sun dried tomatoes (I add more)
4 tomatoes
2 avocados
1 T ginger
little more Celtic salt
2 T Chili powder ( I add more)
2 t ground cumin
and cayenne (anywhere from a titch to 2 t of the stuff. HOT!)
Mix this with the veggies above and put it back in the dehydrator for one more hour.
So good, so quick. Yum.
I remember trying this one a while back and it was delish. A bit hot for me but you can always adjust the spiciness. It had raving after raving reviews on RFT.
Yani’s Chili
Chop up:
2 carrots
2 celery
1 red pepper
1/4 to 1/2 cup leek
Add about 1/4 cup olive oil and a touch of Celtic salt, stir it up and put it in your dehydrator for an hour.
During that time in the food processor add:
1/2 cup soaked sun dried tomatoes
4 tomatoes
2 avocados
1 T ginger
little more Celtic salt
2 T Chili powder
2 t ground cumin
and cayenne (anywhere from a titch to 2 t of the stuff. HOT!)
Mix this with the veggies above and put it back in the dehydrator for one more hour.
Fairygirl, yes we have made many variations, never really the same twice. That's why I didn't put measurements. I've only made it with the burger crumbles once. It was very good, especially for those used to cooked. Hubby and daughter both liked it.
We just love the veggies together. We've used avo in it often. To me it satisfies both the soft feel of cooked beans and the desire for something heavier. And we all just love cilantro. It's not a normal addition to chili. However we'd feel like something was missing with tomato, sweet onion, avo and not have cilantro in it. Guess it's just a personal thing though.
Also this combination makes a very good tomato soup, blended smooth, with the avo in slightly larger chunks. That's without the chili powder and crumbles. We eat that often in the summer.
I just made this chili recipe that Carmella and Aleesha are recommending. I'm new to raw so I also added corn and black olives to the recipe. This dish is yummy!!! And since I still have the SAD taste buds, the olives really hit the spot. Maybe the saltyness from them reminded me of meat (sausage/spice hamburger meat). Hope you enjoy it as well.
TRIED AND TRUE... AND DELICIOUS!!!! This is from a small recipe book I copied from a friend. Sorry, no credit to the author because I didn't write it down.
Chili
2 tomatoes
1/4 sweet/red onion
4 cloves garlic
20 sun dried tomatoes, halved
1/2 cup raisins
2 tbsp chili powder
2 rsp ground cumin
1 tsp oregano
1/3 cup olive oil
1 tsp. sea salt
Prep: Pre-soak walnuts for at least 4 hours. Pre-soak sun-dried tomatoes for at least 1 hour
Blend ingredients in bold (before space). Put chopped and grated veggies and nuts into a bowl then mix in sauce. Allow to set for at least 6 hours or overnight to allow for the spices to fully contribute their flavor. Place in a dehydrator at 100 degrees for several hours in advance or serving to warm.
For a chunkier chili, process in FP instead of blender.
Aleesha, I just finishing making the chili in my dehydrator. I work tonight from 7pm to 7am, so I wanted something filling. I took a taste test, and oh is it ever yummy! I put zucchini in it also, maybe to give it a "beany" texture. This will be a delight to eat during my lunch break.
Thank you!
Barb
Linear Mode
