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This is a really easy chili recipe to pull together . As your eyes scan over the ingredient list you might feel a bit intimated by its length. Just take a deep breath and tell yourself, “I can do this!” Because you can, I promise. I broke it into three segments to ease your mind. The sauce… super easy, pulse in food processor. The spices… super-duper easy, scoop and plop in food processor. Boy, don’t I sound like a seasoned chef (ohoh a pun! hehe) and then the veggies… No sweat. Chop and place in the food processor. Pulse all together and vola! I promised you it was easy. If a recovering spice-a-phobic like me can handle this, you can too.
You can enjoy this chili right away but I highly recommend putting it into a bowl, covering and sliding into the fridge overnight. This will allow all the amazing flavors to meld together. When you cook food with heat, the heat opens all the flavors and brings them together right away, but I am sure that you have experienced that soups, stews, chilies… always taste better the next or even two days later.
As you make this recipe, you have the added beauty in making this just the way you like. I have had many chilies in my life and they have ranged from thick and hearty to a more soup like texture. We like thick and hearty. Below, I instruct you to rehydrate the sun-dried tomatoes in 2 cups of warm water. I didn’t use the sun-dried tomatoes that come packed in oil. You will remove the tomatoes from the soak water but keep that water to add at the very end. I added all of it and as you can see in my pictures, it is rather thick. So, if it is still too thick for your liking, add more water.
I also added some walnuts to the recipe. I did this for the nutritional values of omega 3’s but also because it adds to the overall flavor, and I do enjoy a little crunch and heartiness in my chili. You can always use sunflower seeds if you can’t eat nuts or just omit them altogether. I hope you enjoy and please let me know if you try it. I always love to hear your comments. I served this with my Vegan Pepper Jack Cheese, great combo!
Yields 7 cups