Vegan Chili Made Easy Using the Dehydrator or Stove

I experiment quite a bit with making chili.  This recipe I made for a last-minute family dinner.  It went over very well especially with my “meat” eaters.  I thought I would share this with you as it is always good to have a few recipes to serve to a mixed group.  You can add more chili if you like it spicy.  Notice I do not sauté the onions and peppers as I like to keep as much of my vegetables raw.  Of course, you may sauté them if you prefer.  You can sauté them in water as opposed to oil.

Vegan Chili Made Easy

4 Large Tomatoes

¼ cup Miso

2 cups water

¼ tsp Chili powder

½ tsp cardamom

½ tsp salt, Himalayan or Celtic

1/8 tsp pepper

¼ cup sundried tomatoes soaked for 10 minutes in hot water

1 tsp Cumin

½ onion chopped

4 Grated carrots

1 chopped red or yellow pepper

1 cup Sunflower Seeds

1 cup Walnuts

5 Dates

1 cup cooked black beans or 1 cup Organic Corn

Method

Put tomatoes, Miso, spices and sundried tomatoes and water in a blender and blend until smooth.  Add to Bowl or Pot.   Add onion and grated carrots to the pot or Bowl.  In a food processor using the S blade chop sunflower seeds and walnuts briefly and add the dates one at a time.  Keep the mixture chunky so that it resembles minced meat. Add more water if needed.   Add to bowl or Pot.  Add the beans or the corn.   If using a dehydrator place bowl in the dehydrator and turn on to 48 deg Celsius or 118 F. for 3 hours.   If heating using the stove simmer gently until warmed, 30 minutes.

Serve with a Salad, cashew sour cream, slice Avocado or Guacamole.