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¼ cup walnuts, soaked 4 hours
¼ cup brazil nuts (optional), hand shelled (not pre-shelled)
¼ cup carrots
¼ cup mushrooms
½ cup bell pepper
½ cup fresh corn kernels
1 tablespoon cilantro, diced
1 tablespoon green onions, diced
½ an avocado, diced
1 shallot, diced
¼ cup sun dried tomatoes, soaked for 20 minutes or until soft
¼ cup fresh tomatoes
½ an avocado
1 tablespoon fresh jalapeno
1½ teaspoon sweetener
1 teaspoon cacao powder
1½ tablespoon olive oil
1 teaspoon green onion
1 dash salt
1 clove garlic
1 tablespoon fresh oregano
1 teaspoon chili powder
1 pinch cumin
1 pinch paprika
1 pinch cayenne
1 teaspoon lemon or lime juice
Dry sliced tomatoes in a dehydrator for 12-18 hours.
Pulse the following veggies in the food processor until finely chopped; mushrooms, corn, bell pepper, carrots, nuts. Put the veggies in a bowl and add the shallots, avocado, 1 Tbsp cilantro, and 1 Tbsp green onions.
For the sauce, blend the following ingredients in a food processor or blender; Sun dried tomatoes, fresh tomatoes, avocado, jalapeno, sweetener, chocolate, olive oil, green onions, salt, garlic, fresh oregano, paprika, cayenne pepper, chili powder, cumin, lemon or lime juice
Blend the sauce in a food processor. Pour sauce over the base, mix well and serve. Sprinkle with cayenne pepper for a hotter sauce.
Serve warm, topped with chopped cilantro.
Winona's ThoughtsBy Winona
Fresh herbs and tart seasonings with chocolate are a fresh take on this traditional dish. This creamy, spicy chili will leave you satiated and content.
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