Serves 8-10, cut in half for less servings.
This bean free chili is one of our favorites. It tastes amazingly good and will satisfy your chili desires. The barley substitutes for the meat and beans and provides a nice chewy texture. Although it requires a good deal of chopping it is easy to assemble.
Soak 2 cups barley overnight then sprout for 2-3 days until a short roots appear.
In a large bowl combine
- 4 cups sprouted barley
- 1/2 teaspoon curry
- 2 Tablespoons Nama Shou
- 1 medium bell pepper, diced
- 1/4 cup small red onions, diced
- 1 ear of corn, shaved from cob
- 1/2 cup chili Powder
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon cayenne
- 1 teaspoon chipotle pepper powder
- 1/4 cup honey
- 1 cup water
- 1/2 cup olive oil
- 2 oranges, juiced
- 10 medium to large tomatoes, diced small
Blend the following in a food processor and blend into a thick paste.
- 4 cloves garlic, crushed
- 1 small onion, chopped
- 1 cup dates, pitted and soaked for at least 1/2 hour.
- 1 cup sundried tomatoes, soaked for at least 1/2 hour.
- water if needed to allow mixture to blend.
Add this paste to the bowl with the other ingredients and stir until well mixed.
Serve with chopped avocado, cilantro and raw sour cream. If you want it warm, put it in the dehydrator for a half hour before serving.
Adapted from Living on Live Food by Alissa Cohen.