Fresh Chili with Taco Plant-Meat

Nutrient Dense

Our weekly tradition is to get together with our friends on Sunday evening to give thanks over a delicious health inspired meal.  This week we hosted the dinner and made this recipe.  It was delicious and so fast to make.  Had a mug of chaga tea with the meal.  A perfect recipe for a crisp sunny fall day.

The meal is both full of enzymes for enriching digestion and plant-proteins.  You’ll feel satisfied like a regular bean chill but won’t have the gas, bloating or fatigue like a the traditional recipe supplies. Since your body won’t be spending an excess of energy on digesting it can use the energy towards healing and rejuvenating the body.  I woke up feeling refresh and energized this morning not hungover from a heavy meal from the night before -watch out world it’s going to be a productive day!

15 min Fresh Flavoured Raw Chili with Cooked Taco Plant-'Meat'
For the Chili
  1. 1 cup chopped Tomato
  2. 1 cup diced red pepper
  3. 1 cup diced zucchini
  4. 1/2 cup diced red onion
  5. 1/2 cup chopped fresh cilantro
  6. 2 cloves minced garlic
  7. 2 tsp date paste or maple syrup
  8. 1/2 tsp sea salt
  9. 1 tsp coriander powder
  10. 1/2 tsp cumin
  11. 1/2 tsp chili powder
For the Taco Plant-Meat
  1. 1/2 cup walnuts
  2. 1/2 cup sunflower seeds
  3. 1 cup brown mushrooms
  4. 1 clove garlic minced
  5. 1 TBS cumin
  6. 1 TBS coriander powder
  7. 1 TBS bragg aminos or coconut aminos (or tamari/soy sauce)
  8. 1/2 tsp pepper
  9. 1/4 tsp sea salt
  1. After vegetables are prepped pour them all into the same bowl. Remove half of the mixture and place in food processor or blender and pulse until smooth. Add back into mixture and season with spices.
For the Taco Plant-Meat
  1. Place all ingredients in blender or food processor and pulse until crumbly. Place mixture into a hot pan and cook until mixture starts to brown and look like taco meat.
  2. Assemble together as shown in photo - serves 2 large portions. Will keep for 3 days in the fridge.
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Questions & Answers

  • 11-27-12 Asha Gayle Dieleman says:
    Awesome - this one's going directly into my cookbook!

  • 01-11-13 d asks:
    I just made this for lunch and it was quite good. I would say that it took me at least 30 minutes from start to finish. The only trouble I had was cooking the "taco plant-meat" it didn't really brown nicely and quite a bit of it stuck to the pan. Was I supposed to use a non-stick pan or something? I even tried it twice (the "meat" part) and the same thing happened both times.

    • 01-11-13 Feed Life says:
      Hi D, Glad you gave it a try. I did use a titanium coated pan while making the plant-meat so that's probably why it browned so nicely. If you aren't using a non-stick pan make sure the pan is very hot to start. Then add in the ingredients let it stick to the bottom and then steam fry using water or broth. Just add in a bit of water at a time to lift off the ingredients from the bottom of the pan - let the water evaporate and then keep adding more water until the ingredients are browned. Thanks for the feedback!

  • 04-20-13 Susan Munkeskov says:
    I'm a total spice-wimp so I used less than half the amount of spices but still delish. I also find that the recipe gives me four servings - it's nice and filling so I couldn't eat half at a time. This time I had it as a wrap in a collard leaf with shredded carrot and it was really yummy! I'm surprised just how good collard tastes and it has a satisfying crunch.

    • 04-22-13 Feed Life says:
      Awesome Susan so glad you tried it with the collard green. Thanks for letting us know about the spices I'm glad that it tasted good with only half the spice!

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