Rating5/5 (from 1 ratings)5
YieldMakes a big pan/bowl of chili
1 yellow bell pepper
1 cup cashews, soaked
4 cup lentils, sprouted with just a hint of a tail
2 large tomatoes
2 cloves garlic
1½ cup sun dried tomatoes, soaked in water
¼ cup olive oil
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon cumin
1½ teaspoon chipotle powder
¼ cup nutritional yeast (optional)
salt to taste
Chop the bell pepper into small pieces. In a food processor, blend the shallot, garlic, tomatoes, 1 cup sprouted lentils, spices, sun dried tomatoes (and enough of their soak water) to achieve a thick, chili like consistency. Mix the remaining sprouted lentils, the blended mixture, the cashews, nutritional yeast and the bell pepper together in a bowl. Season to taste with salt. Eat immediately or place mixture in a lasagna pan and dehydrate til warm.
Variations…add a jalapeno or two to the food processor while blending. Add the kernels of a cob or two of corn.
Nanamensah's ThoughtsBy nanamensah
This chili tastes fresh and sprouty but like authentic cooked chili at the same time. This one is a winner! Whole, soaked cashews are a lovely addition to this dish.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
How can I prevent neighbor's cat from killing birds in our yard?ClaireT - 6 hours 48 min ago
Homemade almond butter?amytee - 13 hours 48 min ago
raw food in richmond, VAmegkup - 1 day 7 hours ago
BuckwheatHarmony1 - 1 day 8 hours ago
sprout bag alfalfa failure!!matteo - 1 day 10 hours ago