RAW LIVING CHILI
Soup, Salad, Dressings
Soak 2 cups sun-dried tomatoes for Phase II
4 cups sprouted barley (or soaked overnight)
1 cup sprouted quinoa
1 medium red (or green) bell pepper, diced
12 tomatoes diced small
½ cup red onion diced
2 cups corn
1 tbsp pizza or Italian seasoning (can use Oregano, Thyme, Basil and Rosemary)
¾ tsp curry
1 tsp cumin
¼ tsp cayenne or chili powder
¼ tsp chipotle seasoning
4 cloves garlic, crushed
½ cup oil
1 orange, juiced
2 cups soaked sun-dried tomatoes
1 onion, quartered
1 cup dates, soaked and pitted
Make sure all of your ingredients are room temperature.
Mix all Phase I ingredients in a large bowl.
Mix Phase II ingredients in a food processor or Vitamix until it forms a paste.
Add to ingredients from Phase I in a large bowl and mix in by hand.
Salt to taste.
Serve in heated serving dish.
Chili should be warm.