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Tomato Chili with Taco Nut Meat

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  • Prep Time:20m
  • Cook Time:15m

Ingredients

  • TOMATO CHILI
  •  3 cup tomatoes, chop
  • 1 c red bell pepper, chop
  • 1/4 c celery, chop
  • 1/4 c yellow onion, chop
  • 1/3 c mushroom, chop
  • 1/3 c corn kernels
  • 1 tsp. garlic, mince
  • 1 – 2 teaspoon chili powder, to taste
  • 1 tsp. cumin, powder
  • 3/4 tsp. oregano, fresh or dry
  • 1/4 tsp. sea salt, to taste
  • NUT MEAT TOPPING
  • 1 c walnuts
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. cumin, powder
  • 2 tsp. coriander, powder
  • 1 tsp. bragg’s or nama shoyu, or 1/4 teaspoon sea salt, to taste

Instructions

  1.  Chili:
  2. Place all ingredients into a large mixing bowl, toss to mix well. 
  3. Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.
  4. Nut Meat:
  5. Place all ingredients into your food processor, and process into small pieces. 
  6. To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.
  7. *Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.
2015-10-02T23:40:20+00:00