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Tomato Chili with Taco Nut Meat

(recipe, Carrie Stewart)


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Ingredients

  1. * 3 cup tomatoes, chop
  2. * 1 cup red bell pepper, chop
  3. * ¼ cup celery, chop
  4. * ¼ cup yellow onion, chop
  5. * ⅓ cup mushroom, chop
  6. * ⅓ c corn kernels
  7. * 1 teaspoon garlic, mince
  8. * 1 – 2 teaspoon chili powder, to taste
  9. * 1 teaspoon cumin, powder
  10. * ¾ teaspoon oregano, fresh or dry
  11. * ¼ teaspoon sea salt, to taste
  12. Nut Meat Topping
  13. * 1 cup walnuts
  14. * 1 tablespoon extra-virgin olive oil
  15. * 1 tablespoon cumin, powder
  16. * 2 teaspoons coriander, powder
  17. * 1 teaspoon bragg’s or nama shoyu, or ¼ teaspoon sea salt, to taste

Steps

  1. Place all soup ingredients into a large mixing bowl, toss to mix well.
  2. Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.
  3. For the nut meat top, place all ingredients into your food processor, and process into small pieces.