1 cup mushrooms, chopped, dehydrated appx 1 hr (opt)
1 large yellow squash, diced
1 large green bell pepper, diced
1 small onion, diced
2 small tomatoes
½ jalapeno, seeded and diced
5 'sun-dried' tomato rings
¼ cup water, to desired consistency
In a bowl, stir together the mushrooms (dehydration is optional but it makes them more ‘meaty’ textured), half the squash, the bell pepper, and a quarter of the chopped onions. Set aside. In a food processor, puree the rest of the squash and onion with the jalapeno, dried tomato pieces, and tomatoes (and water, 1 tbsp at a time) until it reaches a consistency that you like. Pour ‘sauce’ over the mushroom mixture and stir together. Best served warmed in the dehydrator for a bit, with some raw cornbread or cornchips!
I’ve been cooking for my family + my Aunt, Uncle, and niece, and I was making them beef chili (eww…) but it smelled SO GOOD I was dying for a good chili. I ran out to my fridge and found some good stuff to make chili with and this is what I came up with. I didn’t have to add any seasonings or salt, although I’m sure you could if you wanted to.
Click the button below to download the printable PDF.
© 2009-2015 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!