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.

Recipe Directions

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 Thoughts

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.

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Just made some. Very good!

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Sounds nice. I will deffinately add the jalapeno!

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YUM, this sounds so good. I still eat some cooked chili, and I make it with lentils. I would LOVE to find a good alternative to cooked chili. Oh, and I am starving right now, and I want to eat that watermelon that is in your avatar. I want watermelon in a BAD way right now..

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I get it at my local co-op. It's not raw, as the peppers are roasted, but it adds a smoky flavor and depth to the dish, and it's only a teaspoon. Whole Foods sells whole chipotle peppers that you could pulverize in a coffee grinder, as well.

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Sounds good... where to get chipotle powder? Mccormick?

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