Rating3/5 (from 2 ratings)3
3 cups water
1 pint organic cherry tomatoes (chopped)
1 cup organic red onion (finely chopped)
3/4 cup orange juice (freshly squeezed)
1/2 cup organic red or orange bell pepper (finely chopped)
1/2 cup organic, cold-pressed olive oil
1/2 cup tomato powder
1/3 cup raw agave nectar
4 tablespoons organic garlic powder
3 tablespoons raw, unfiltered, unpasteurized apple cider vinegar
2 tablespoons sea salt
2 tablespoons organic onion powder
2 tablespoons organic ancho chili powder
1 tablespoon organic Italian seasoning
1 tablespoon organic paprika powder
1 1/4 tablespoon organic ground cumin
2 teaspoons organic arrowroot powder
1 teaspoon organic cayenne powder
1 teaspoon organic cinnamon powder
1/2 teaspoon organic curry powder
1/4 teaspoon organic nutmeg powder
1 tablespoon organic dried oregano
1. Add ingredients in a bowl and mix well.
2. Cover bowl and allow to sit in refrigerator for up to 4 hours or overnight.
3. To eat the chili warm, place covered bowl in dehydrator at 115°F for 4 hours or heat in sauce pan using an espresso thermometer until heated to 118°F.
Halderman's ThoughtsBy halderman
This is a wonderful chili that takes less time to make then the conventional one. Let it sit overnight in the fridge and it tastes even better.
Crumble in your favorite vegan patty, bean sprouts, or other veggies to get it a chewy texture.
We recommend serving it over soaked wild rice, soaked whole oat groats, or soaked barley.
Top with some Pure Cheddar Nut Cheese and you have a real treat!
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