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Beet and Sun Dried Tomato Chili

What you need: 

Rice:
1/2 jicama
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon lemon juice
Chili:
2 big mushrooms of your choice (if using portobella, 1/2 cap)
2 tablespoons onion
1/4 red bell pepper
1/4 green bell pepper
1 garlic clove (de-veind)
5-6 sun dried tomatoes
1 medium sized tomato
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 small beet (optional)
1 teaspoon cayenne or 1/2 jalepeno (if you like spicy chili)
handful of spinach

What you do: 

IMPORTANT: Before you start, soak all veggies (except for beets and fresh tomato) for chili 3-5 hours ahead. So soak them at lunch, if you plan to eat chili for dinner. Soak sun dried tomatoes separately.
To make the rice: Place all ingredients in food processor and pulse until rice size chunks appear. Set aside.
To make Chili: First process the sundried tomatoes with a sprinkle of olive oil, then add the fresh tomato. It should become a thick paste.Now add all of the rest of the veggies with the spices and PULSE until chunky.
Place the spinach in a bowl, on top put jicama rice and chili... Enjoy!
A great winter option: Pour chili (not rice) onto non-stick sheets for your dehydrator and dehydrate for 1 hour at 105-115 (depending on how powerful your dehydrator is). It will be very warm!
Another option: is to add 1/2 teaspoon of liquid smoke for the traditional chili aroma.
Source of recipe: I wrote this recipe.

Preparation Time: 
20 minutes, Cooking time: 0-20 minutes
Cooking Time: 
0-20 minutes
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

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