Labor Day Chili

What a beautiful weekend!  Raleigh, NC really pulled through with some great weather - milder temperatures and cool nights - all the signs of fall in the air.  But still.....it's summer and I normally don't like to eat chili in this time of year but this chili so so good, so refreshing, and too good to pass up!  The "walnut meat" is absolutely delicious and really give the chili a hearty weight and appeal.  It you are lucky enough to have left overs you can use the walnut meat in raw tacos and the chili would be great scooped up in endive cups!

This recipe is from Ani Phyo so you know its gotta be good!  Super easy, super fast, and super fabulous - Enjoy!

TOMATO CHILI

• 3 cup tomatoes, chop

• 1 cup red bell pepper, chop

• 1/4 cup celery, chop

• 1/4 cup yellow onion, chop

• 1/3 cup mushroom, chop

• 1/3 c corn kernels

• 1 teaspoon garlic, mince
• 1 – 2 teaspoon chili powder, to taste
• 1 teaspoon cumin, powder
• 3/4 teaspoon oregano, fresh or dry
• 1/4 teaspoon sea salt, to taste

Place all ingredients into a large mixing bowl, toss to mix well.

Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.

NUT MEAT TOPPING

• 1 cup walnuts
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon cumin, powder
• 2 teaspoons coriander, powder
• 1 teaspoon bragg’s or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into your food processor, and process into small pieces.

To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.