Raw Veggie Chili with Taco Nut Meat

This is a welcome meal after all the Thanksgiving festivities. Nothing like adding a raw meal into the mix and this was superb! I have to hand it to Ani Phyo for not being afraid to use spices, this packs great flavor with fresh produce to create a raw chili that I absolutely adore and am craving already. Adapted from this recipe 'Fresh Tomato Chili with Taco Nut Meat'. I will definitely be adding this to my to go lunches as well as my at home meals. Feel free to add/subtract any vegetable you wish. Get in as many as you can to really make this a well rounded garden chili recipe. Use as much or as little as you like of each ingredient. This could've really used a dollop of raw Sour Cream or this flavorful Lime Cilantro Cashew 'Sour Cream', it would've added that final touch.

Mine didn't seem to come out with as much soupyness as Ani's photo shows. But never the less, this is so very fresh, hearty and delicious...simply great! Be sure to take a peek at her photo to see what I mean. You can find it here, just scroll down a bit. She also has other recipes you may be interested in. Her focus in on raw food only.

Dice up your vegetables and fresh oregano (if using fresh)...

Combine with seasoning, I also added in some cilantro as an after thought...

Using a food processor, puree half of the mixture... 

Bring back pureed vegetables to diced vegetables and combine. Then, onto your nut meat...

Add nut meat ingredients to food processor and pulse just until crumbly...

Fairly simple...just slicing, dicing, pureeing and pulsing. So fresh and good. I always feel the best after eating meals like this! Don't forget to add some raw Sour Cream or Lime Cilantro Cashew 'Sour Cream' on top for even more added deliciousness, or simply add some avocado slices to round it out even more.

Raw Veggie Chili with Taco Nut Meat

Vegetable Chili

• 3 cups tomatoes (I used roma and grape)
• 1 small red bell pepper (orange would be great too), diced
• 1 large celery stalk, diced
• 1/2 yellow or red onion, diced
• 1 small zucchini, diced
• 1 corn off the cob
• 1 - 2 garlic cloves, minced
• cilantro (as much as you like), chopped
• 1 - 2 teaspoon chili powder, to taste
• 1 teaspoon cumin
• 3/4 teaspoon oregano, fresh or dried
• 1/4 teaspoon sea salt, to taste

Prepare vegetables and combine all ingredients in large size bowl. Place 1/2 or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well.


Nut Meat

• 1 cup walnuts
• 1 cup mushrooms
• 1 tablespoon cumin
• 2 teaspoons coriander
• 1 teaspoon tamari, bragg's or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into food processor and pulse until crumbly. You don't want to over blend or it will be a paste.

To serve, place vegetable chili in bowls and top with nut meat adding any additional garnishes you like. Serves four, or two generously. Store left overs, if there is any, in an air tight container in the refrigerator. Chili will last for five to six days. Nut meat will last up to two to three days, depending on the freshness of the mushrooms. Before eating let sit at room temp as it tastes best this way.

Enjoy the freshness!

Texas Three Bean Chili & Sweet Chia Cornbread

I know it's hot these days but I've been craving a chili as of late. I've seen a few recipes here and there and have been inspired to add one to my list. A good chili recipe is a must and this one is loaded with flavor, protein and fiber....all the while being easy to put together! Along with the sweet chia cornbread, this is a completely satisfying and hearty meal that is sure to please.

Texas Three Bean Chili

Ingredients

• 1 can black beans (15 oz), drained and rinsed
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can pinto beans (15 oz), drained and rinsed
• 1 can fire roasted diced tomatoes with green chilies (15 oz)
• 1 cup tomatoes, diced (I used grape tomatoes cut in half)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon old bay seasoning, if on hand
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipotle or cayenne pepper, to taste
• 1 -2 teaspoon cocoa powder or one small piece of dark chocolate
• 1 1/2 cups water or vegetable broth, + more if needed
• 1 tablespoon olive oil
• salt to taste
• scallions and cashew sour cream to garnish

In large pot heat olive oil, saute onion and garlic until translucent, about 5 min. Add all ingredients to pot and bring to boil, reduce heat and simmer for 45 minutes or so, stirring occasionally and adding additional water as needed, shouldn't need more than 1/4 cup if that. Taste for flavor adding anything you feel it needs. Serve with the sliced green onions and cashew sour cream. Serves three generously.

Notes:

Replace the 1 cup fresh diced tomatoes for another can (15oz) of tomatoes for ease.

Mix and match your beans to whatever you like or have on hand. Cooking dried beans would be even better, texture and taste wise.

Add veggies if you like such as chopped celery, carrots, bell peppers, corn, etc...delicious! Adding more vegetables will make this go further giving about 4 serving. Add extra water if needed.

On to the Sweet Chia Cornbread....

The sweet chia cornbread has lots of texture and completes the chili dish, I can't imagine it without. The chia seeds give this a little bit of a crunchy texture so those who don't like little bits of crunchiness this may not be for you. But for those willing to explore new things, I highly recommend giving this a try! The chia seeds add some good extra nutrition. They contain six times more calcium per serving than milk and six times more iron than spinach. These little seeds contain almost half your daily fiber requirements in a single serving, 2 tablespoons. Adding them is a nice mix up of the traditional corn bread. I enjoyed it best by breaking it up and eating in my chili barely noticing the bits. It was so good!

Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, whole wheat pastry flour or all-purpose gluten free
• 5 tablespoons pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or extra light flavored olive oil

Preheat oven to 425 degrees.

Prepare a vegan buttermilk by mixing the almond milk with the lemon or vinegar and set aside.

Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.

Combine all dry ingredients in medium size bowl. Add milk, oil, chia seed mixture and combine making sure to break up any lumps of chia seeds. Pour batter into an 8x8 greased baking pan or dish. Bake for 25 minutes. Test by inserting a toothpick, if it comes out clean it's ready.

Notes:

You could also add in 1 cup canned, fresh or thawed corn to the mix.

Enjoy!