Fresh tomato chili with taco nut meat
Recipe by Logan Obermire
Tomato Chili
* 3 cup tomatoes, chop
* 1 cup red bell pepper, chop
* 1/4 cup celery, chop
* 1/4 cup yellow onion, chop
* 1/3 cup mushroom, chop
* 1/3 c corn kernels
* 1 teaspoon garlic, mince
* 1 – 2 teaspoon chili powder, to taste
* 1 teaspoon cumin, powder
* 3/4 teaspoon oregano, fresh or dry
* 1/4 teaspoon sea salt, to taste
Nut Meat Topping
* 1 cup walnuts
* 1 tablespoon extra-virgin olive oil
* 1 tablespoon cumin, powder
* 2 teaspoons coriander, powder
* 1 teaspoon bragg’s or nama shoyu, or 1/4 teaspoon sea salt, to taste
Prep. Time → 25 min
Cook Time → 0 min
1. To make Tomato Chili, Place all ingredients into a large mixing bowl, toss to mix well.
Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.
To make Nut Meat, place all ingredients into your food processor, and process into small pieces.
Scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.
Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.
main courses, tomatoes, chili, raw September 21, 2011 17:05
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