This is a wonderful chili that takes less time to make then the conventional one. Let it sit overnight in the fridge and it tastes even better. Crumble in your favorite vegan pattie, bean sprouts, or other veggies to get it a chewy texture. We recommend serving it over soaked wild rice, soaked whole oat groats, or soaked barley. Top with some Pure Cheddar Nut Cheese and you have a real treat!
By Russell & Jennifer Halderman from the Raw FusionŽ Kitchen www.RawFusionStore.com [3]
3 cups water
1 pint of organic cherry tomatoes (chopped)
1 cup finely chopped, organic red onion
3/4 cups fresh squeezed orange juice
1/2 cups finely chopped organic red or
orange bell pepper
1/2 cups organic, cold-pressed olive oil
1/2 cups tomato powder
1/3 cups raw agave nectar
4 tbsp organic garlic
powder
3 tbsp raw, unfiltered, unpasteurized apple cider vinegar
2 tbsp ground sea salt
2 tbsp organic onion powder
2 tbsp organic ancho chili
powder
1 tbsp organic Italian seasoning
1 tbsp organic paprika powder
1.25 tbsp organic ground cumin
2 tsp organic arrowroot
powder
1 tsp organic cayenne powder
1 tsp organic cinnamon powder
1/2 tsp organic curry powder
1/4 tsp organic nutmeg powder
1 tbsp organic dried oregano
Add ingredients in a bowl and mix well.
Cover bowl and allow to sit in refrigerator for up to 4 hours or overnight.
To eat the chili warm, place covered bowl in dehydrator at 115°F for 4 hours or heat in sauce pan using an espresso thermometer until heated to 118°F.
