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- Apr 13, 2004
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2 cloves garlic, chopped
1 T ground cumin
2 T chili powder
1 Jalapeno
2 T dark or red miso
1 onion
3 C tomatoes, chopped
1 C red bell peppers
1 C fresh cilantro
6 dates (soaked 2 hrs)& drained
1 1/2 C sun-dried tomatoes (soaked 4 hrs) & drained
1 1/2 C walnuts (soaked 12 hrs)& drained
2 carrots
Process walnuts to a fine chop and put in a large mixing bowl.
Process carrots to a fine chop and add to walnuts.
Process sun dried tomatoes, dates, garlic, cumin, chili powder and miso to a paste, add to walnut/carrot mixture.
Process onion to a med chop, add to mixture.
Process bell pepper and jalapeno to a fine chop add to mixture.
Process tomatoes and cilantro add to mixture.
Gently mix all ingredients together, taste and adjust seasoning if needed.
Serve this over chopped kale with avocado, or baby greens with the following dressing.
1/4 C olive oil
juice of 2 limes
2 cloves garlic, minced
1/2 tsp chili powder
1/4 tsp salt
1/4 - 1/2 C cilantro, chopped
This is a very refreshing meal, it can also be put in a crock pot and heated on the lowest setting for those who prefer their chili warm.
If you don't want to be bothered with soaking the walnuts, jicama can be substituted.
If you like chunkier chili don't process the ingredients as fine, but be sure to only process ingredients that will chop up at the same rate, for example don't process bell peppers and tomatoes together or you will end up with tomato juice with pepper chunks. hehe
1 T ground cumin
2 T chili powder
1 Jalapeno
2 T dark or red miso
1 onion
3 C tomatoes, chopped
1 C red bell peppers
1 C fresh cilantro
6 dates (soaked 2 hrs)& drained
1 1/2 C sun-dried tomatoes (soaked 4 hrs) & drained
1 1/2 C walnuts (soaked 12 hrs)& drained
2 carrots
Process walnuts to a fine chop and put in a large mixing bowl.
Process carrots to a fine chop and add to walnuts.
Process sun dried tomatoes, dates, garlic, cumin, chili powder and miso to a paste, add to walnut/carrot mixture.
Process onion to a med chop, add to mixture.
Process bell pepper and jalapeno to a fine chop add to mixture.
Process tomatoes and cilantro add to mixture.
Gently mix all ingredients together, taste and adjust seasoning if needed.
Serve this over chopped kale with avocado, or baby greens with the following dressing.
1/4 C olive oil
juice of 2 limes
2 cloves garlic, minced
1/2 tsp chili powder
1/4 tsp salt
1/4 - 1/2 C cilantro, chopped
This is a very refreshing meal, it can also be put in a crock pot and heated on the lowest setting for those who prefer their chili warm.
If you don't want to be bothered with soaking the walnuts, jicama can be substituted.
If you like chunkier chili don't process the ingredients as fine, but be sure to only process ingredients that will chop up at the same rate, for example don't process bell peppers and tomatoes together or you will end up with tomato juice with pepper chunks. hehe
