Raw Chili
Total time
–minCook time
–minPrep time
–minIngredients
- 2 whole portobello mushrooms
- 4 whole carrots (large)
- 3 whole celery ribs
- 1 whole red bell pepper
- ¼ cup ketchup
- 1 whole garlic clove
- 1 tbsp cumin
- 3 tsp dried oregano
- 2 tsp chili powder
- 1 tbsp apple cider vinegar
- a dash of hot sauce (optional)
- ¼ cup low sodium soy sauce
Instructions
Remove bottom stems from portobellos and discard. Break mushrooms in half, or quarters and place into your food processor. Pulse roughly 25 times or until the mushrooms look like ground up meat bits. Transfer mushroom bits to a large mixing bowl. Cut carrots in half or quarters and place in food processor. Pulse about 15 times, or until chunky. I like my carrot pieces slightly larger than my mushroom bits. Transfer to mixing bowl. Cut celery into thirds and place in food processor. Allow motor to run until celery is completely minced. Transfer to mixing bowl. Cut away top and seedy center of red bell pepper, then chop into four equal parts. Place in food processor and allow motor to run until completely minced. Transfer to mixing bowl. In a small food processor or blender, combine remaining ingredients with 2 tbsp of water and allow the motor to run until it's well combined and the garlic clove is pureed (you might want to start with 1-2 tbsp soy sauce and add more to taste). Add puree to mixing bowl and stir to combine. Taste, adding more soy sauce and/or hot sauce to taste. Serve immediately.
Per serving: 94 calories, 1.1g fat, 0mg cholesterol, 19.5g carbohydrates, 5g fiber, 4.1g protein
Nutrition
Servings per batch: 4
- Calories: 73
- Fat: 1g
- Carbohydrate: 15.30g
- Dietary Fiber: 3.80g
- Sugars: 8.20g
- Protein: 2.60g
Total time
–minCook time
–minPrep time
–minIngredients
- 2 whole portobello mushrooms
- 4 whole carrots (large)
- 3 whole celery ribs
- 1 whole red bell pepper
- ¼ cup ketchup
- 1 whole garlic clove
- 1 tbsp cumin
- 3 tsp dried oregano
- 2 tsp chili powder
- 1 tbsp apple cider vinegar
- a dash of hot sauce (optional)
- ¼ cup low sodium soy sauce
Instructions
Remove bottom stems from portobellos and discard. Break mushrooms in half, or quarters and place into your food processor. Pulse roughly 25 times or until the mushrooms look like ground up meat bits. Transfer mushroom bits to a large mixing bowl. Cut carrots in half or quarters and place in food processor. Pulse about 15 times, or until chunky. I like my carrot pieces slightly larger than my mushroom bits. Transfer to mixing bowl. Cut celery into thirds and place in food processor. Allow motor to run until celery is completely minced. Transfer to mixing bowl. Cut away top and seedy center of red bell pepper, then chop into four equal parts. Place in food processor and allow motor to run until completely minced. Transfer to mixing bowl. In a small food processor or blender, combine remaining ingredients with 2 tbsp of water and allow the motor to run until it's well combined and the garlic clove is pureed (you might want to start with 1-2 tbsp soy sauce and add more to taste). Add puree to mixing bowl and stir to combine. Taste, adding more soy sauce and/or hot sauce to taste. Serve immediately.
Per serving: 94 calories, 1.1g fat, 0mg cholesterol, 19.5g carbohydrates, 5g fiber, 4.1g protein
Nutrition
Servings per batch: 4
- Calories: 73
- Fat: 1g
- Carbohydrate: 15.30g
- Dietary Fiber: 3.80g
- Sugars: 8.20g
- Protein: 2.60g