This chili is one of my favorite dishes for Fall! It’s great served warm on top of a jicama rice or served cold on a lettuce leaf. And it’s one of those dishes that appeals to everyone!
Veggies & Spices:
3-4 medium to large tomatoes, diced
2 cups corn cut fresh off of the cob, or thawed frozen corn
1 green pepper, diced
1-2 cloves garlic, minced
¼ cup red onion, diced
2 Tbs olive oil
¼ cup of chili powder
2 Tbs coconut aminos or soy sauce
1 tsp curry powder
½ tsp cumin
1 Tbs honey
Place chopped veggies in a large bowl. Mix remaining ingredients together & pour over veggies to coat.
1 orange, peeled
1/2 cup dates, pitted
1/2 cup sundried tomatoes, soaked 1-2 hours
½ cup yellow onion
Blend in food processor to form a paste. Mix paste into veggie bowl & you have your Rawkin’ Chili. Top with Sour cream, sliced avocado & diced cilantro & eat up!
1 cup cashews, soaked 1-2 hours
1/4 cup yellow onion
¼-1/2 cup water, add as needed
1 tsp nutritional yeast
1 tsp apple cider vinegar
1/2 tsp sea salt
Mix ingredients together in food processor or high speed blender until smooth and creamy.
Enjoy your chili topped with sour cream! 🙂
Eat as is or warm in the dehydrator for several hours.