Spicy Raw Vegan Chili - Part 2 Recipe Video
Ingredients
| Walnut | 2 Cup (32 tbs) (For the base) | |
| Sun dried tomatoes | 40 (20 for the base and 20 for the sauce) | |
| Pumpkin seeds | 2 Cup (32 tbs) (For the base) | |
| Onion | 1⁄2 Medium, chopped finely (Also for the sauce) | |
| Garlic | 2 Clove (10 gm) (For the base) | |
| Olive oil | 1⁄8 Cup (2 tbs) (For the base) | |
| Lentil | 1 Cup (16 tbs), sproutred (optional) | |
| Salt | 1⁄2 Teaspoon (1/4+1/4(for the base and the sauce)) | |
| Pepper | 1⁄2 Teaspoon (1/4+1/4(for the base and the sauce)) | |
| Garlic powder | 1⁄2 Teaspoon | |
| Chilli powder | 1⁄2 Teaspoon (1/4+1/4(for the base and the sauce)) | |
| Cayenne pepper | 1⁄2 Teaspoon | |
| Cumin | 1⁄2 Teaspoon (1/4+1/4(for the base and the sauce)) | |
| Black pepper | 1⁄2 Teaspoon | |
| Paprika | 1⁄2 Teaspoon (1/4+1/4(for the base and the sauce)) | |
| Onion powder | 1⁄2 Teaspoon | |
| Tomatoes | 1⁄2 Cup (8 tbs) | |
| Red pepper | 1⁄2 Medium |
Nutrition Facts
Serving size
Calories 1866 Calories from Fat 904
% Daily Value*
Total Fat 107 g164.9%
Saturated Fat 13.2 g66.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1388.3 mg57.8%
Total Carbohydrates 179 g59.6%
Dietary Fiber 45 g180.2%
Sugars 25.6 g
Protein 72 g144.8%
Vitamin A 68.9% Vitamin C 127.9%
Calcium 32.5% Iron 113.4%
*Based on a 2000 Calorie diet
Directions
1.Soak the walnuts to remove enzyme inhibitors.
2.Soak the sun dried tomatoes for some time before blending.
MAKING
3.In a food processor blend walnuts, sun dried tomatoes, pumpkin seeds, water and all the spices.
4.Make the sauce by blending sun dried tomatoes,fresh tomatoes and bell pepper with salt, pepper and paprika and all the other spices.
5.Mix the sauce with the pumpkin seed mixture.
SERVING
6.Serve with rice or spread it on the bread.
Chef
