Feeling Chili?

This week, we are servin’ up some chili recipes! Whether you enjoy the COOKED recipes or love the RAW recipes, we are sure that these tasty meals will fill you up and melt away the chill as winter comes to an end. We are equally excited to announce that for the first time ever. We will be featuring two local Milwaukee Area Chefs on RAW vs COOKED next week! They will put their recipes to the test on next week’s Special Edition of RAW vs COOKED. We hope you love this week’s recipes and don’t forget to vote for your favorite.

Black Bean and Sweet Potato Chili

Served with Corn Bread

Ingredients:

2 Tsp Olive Oil

2 Lg. Sweet Potatoes (Diced into 1 inch cubes)

2 Cups of Black Beans

1 Large Yellow Onion (Diced)

3 Cloves Garlic (Minced)

6 cups of Vegetable Stock

2 Ears of Corn (Removed from Cob)

8 Vine Ripened Tomatoes (Roughly Chopped)

1/4 tsp Sea Salt

1/2 Tbsp Chili Powder

1 Tbsp Chipotle Chili Powder 

1 Lime (Cut into Wedges)

1/4 Cup Cilantro (Chopped)

Directions:

In a large pot, heat olive oil over medium heat. Once warm, pop the garlic and onions and sweet potatoes into the pot and cook until onions become clear and transparent, stirring occasionally. Next drop in the corn, tomatoes, black beans, vegetable stock, and all of the dry ingredients. Bring to a boil and allow to continue boiling for at least 10-15 minutes or until potatoes are cooked through. Reduce to a simmer for about 20-30 minutes. When you are ready to serve, dish into bowls and squeeze the juice from a lime wedge and garnish with a pinch or two of cilantro. 

Optional: If you are a dairy fan you can also spoon in a tbsp of plain yogurt. 

Cornbread:

2 -3 tsp organic extra virgin olive oil

2 cups organic buttermilk

1 large organic egg

1 3/4 cups organic cornmeal 

1 tsp baking powder

1 tsp baking soda

1 tsp sea salt (ground)

1 tbsp organic sugar

Directions:

Combine all ingredients into a mixing bowl and blend together with a mixer or whisk. Pour mixture into an olive oil coated 8 inch pan. Place into oven and cook at 450 degrees for 15 minutes or when top becomes lightly golden. Cut into 4 equal squares, then slice diagonally for the perfect dipping triangles.  

Rawesome Raw Chili And Raw Corn Bread

Ingredients:

For the “Meat”:

1 cup walnuts

1 cup carrots

The Veggies:

1 med portabello mushroom 

1/2 cup chopped red bell pepper(or orange, or yellow. Make it beautiful!)

1/2 cup chopped zucchini 

1/3 cup  minced red onion

1-2 finely minced jalapeno, without the seeds

For the sauce:

1 cup sundried tomatoes, soaked (reserve 1 cup soak water)

1 cup cherry or grape tomatoes

1/3 cup soaked golden raisins

2 T fresh leeks (yellow or white onion would work)

1-1/2 c. sun-dried tomatoes and the 2 c. of soaking water
(Soak for two hours)
1 T. honey
1 T. olive oil
1 T. onion powder
¼ c. Nama Shoyu or Tamari
1 to 2 cloves garlic
2 T. fresh oregano
2 t. chili powder
1 t. cumin
2 t. Apple Cider Vinegar

Optional toppings:

black olives

fresh cilantro

red onion

avocado

Direction:

In a food processor combine the walnuts and carrots and pulse until well blended. Or until it has a clumpy meaty texture. Place in a large mixing bowl.

Then chop your mushrooms, bell peppers, zucchini, red onion and jalepeno. Add this to the bowl.

In a high powered blender such as a blendtech or a vitamix add all of the ingredients for the sauce and liquefy. Add this to your “meat” and your chopped veggies and stir well.

To warm it up without killing any of it’s nutritional value, you can place the bowl in the dehydrator for ½ hour on the 120 degree setting. Although 120 degrees is pushing it as far as destroying the chili’s nutritional content, for only ½ hour the food will not reach over 110 degrees. ENJOY!

Raw Corn Bread

(I must give credit where credit is due. I found this recipe on Sunnyrawkitchen.blogspot.com. It’s delicious! And I thought it would be the perfect accompaniment to my Rawkin Chili.)

Ingredients:

1 ½ cups corn(if it’s frozen allow it to thaw for about 30 minutes)

1 small red bell peper

1 small yellow bell pepper

1 tsp celtic sea salt

1 tsp dried oregano

½ tsp cumin

1 tsp paprika

1 tsp onion powder

½ tsp garlic powder

Blend all ingredients in the food processor and spread ½-3/4 inch onto a Teflex sheet. Dehydrate for 3 hours, flip onto the mesh dehydrator screens and dehydrate for 3 or more hours, depending how crispy you want your bread. Remove from the dehydrator and enjoy!!