Day 51: New Recipe - It's chili time!

Happy March! It is sunny outside and we are all smiles today ☺  Here are some things that I picked up at the store today for my YUMMY cooking all week long... just want you to see how colorful and easy it can be!

I know I said it's sunny and spring is approaching so making chili may sound crazy ... but it's not a warm chili like you are thinking, it's refreshing and filling.   AND a beauty of it is I have leftovers which are perfect for lunches and dinners while the hubby is traveling.  This is quick and easy to make (a plus!) and you can throw things in your food processor if you don't want to do all of the chopping.

On today's menu

Tomato Chili with Taco Nut Meat (Ani Phyo)

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.  Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.

DRUM ROLL PLEASE ...

HAPPY GREEN!