This chili tastes fresh and sprouty but like authentic cooked chili at the same time. This one is a winner!
Whole, soaked cashews are a lovely addition to this dish.
1 yellow bell pepper
1 cup cashews, soaked
4 cup lentils, sprouted with just a hint of a tail
2 large tomatoes
2 cloves garlic
1½ cup sun dried tomatoes, soaked in water
¼ cup olive oil
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon cumin
1½ teaspoon chipotle powder
¼ cup nutritional yeast (optional)
salt to taste
Chop the bell pepper into small pieces. In a food processor, blend the shallot, garlic, tomatoes, 1 cup sprouted lentils, spices, sun dried tomatoes (and enough of their soak water) to achieve a thick, chili like consistency. Mix the remaining sprouted lentils, the blended mixture, the cashews, nutritional yeast and the bell pepper together in a bowl. Season to taste with salt.
Eat immediately or place mixture in a lasagna pan and dehydrate til warm.
Variations…add a jalapeno or two to the food processor while blending. Add the kernels of a cob or two of corn.