I gathered my family for a Mexican fiesta dinner and I was excited to share my beanless chili with them. They were a lil skeptical about it, but the chili was a huge success! My family was full, satisfied and gas-free!
Here is the recipe:
2 medium tomatoes
½ avocado
¼ cup sundried tomato, soaked until soft
1 clove garlic
1 handful cilantro
1 tablespoon chilli powder
1 teaspoon ground cumin
½ teaspoon salt
½ red pepper, diced small
½ green pepper, diced small
¼ cup green onion
½ avocado, diced large
½ tomato, diced
1 handful cilantro, chopped
1 tablespoon olive oil
1 teaspoon lime juice
1 dash salt to taste
2 teaspoon cayenne, optional
1) Puree tomato, half an avocado, sundried tomato, garlic, and a handful of
cilantro in a food processor, until pretty smooth.
2) Blend in spices. I had to add a lot of chili to make it spicy, but be sure to taste as you add.
3) Dice peppers and green onion, and put into a bowl. Add in puree and
give it a good stir to blend.
4) Chop the other half of the avocado, half a tomato (or a whole one if you wish), and some cilantro, and mixed this into the chili.
5) Add olive oil and lime juice, stir that baby real good, add a little more salt, if it pleases the palate, and you’re done! Bon appetit!
I hope you enjoy it as much as my family did!
Angele
Recipe credit: Gone Raw