Chili Recipe??

[Universal]

Peace to everyone,

I'm interested in trying out a chili recipe. I used to love my grandfather's cooked chili, so i wanna be able to simulate it raw!

[Rawkinlocs]

Many seemed to have liked this recipe:

http://www.rawfoodtalk.com/forum/sh...highlight=chili

[jenna rose]

Rawkinlocs, that link is showing up as "not found" for me. :confused:

~jenna

[NoGMO!]

Rawkinlocs, that link is showing up as "not found" for me. :confused:

~jenna

Jenna -
I can't pull that recipe up either - but I'd love to see it too!
here's a Chili recipe I just found- but have not tried...

http://fromsadtoraw.com/Recipes/RawChili.htm

[Essensual]

MMM...Raw chili...must... have...fading fast...please...find....link-------------

[Doe]

Try this: http://www.rawfoodtalk.com/forum/showthread.php?t=1231&page=1&pp=25&highlight=chili

PS. ...Hmmmm ... looks just like Rawkinloc's link, but it works for me. Why would one work and the other not?

[Essensual]

Thanks, Doe! YOU'DABOMB! :cool:

The recipe looks great! I've never had leeks, but I'm told they're kind of a cross between garlic and green onions. Can anyone confirm?

Also don't have a dehydrator as yet, so I will be using the lowest setting on the oven for this one.

P.S. Can Sea Salt be subbed for Celtic Salt, and/or are they the same thing?

[tracyinfo]

Make sure you slice open the leek and wash each individual leaf, well. They get dirt stuck in between the leaves. They taste wonderful. I use both the white bottom and the lower 2/3 to 3/4 of the green. I trim off the top greens.

Also, you don't have to dehydrate or warm the chili.

Celtic sea salt is from a specific area (I think France). It is sun-dried and therefore retains all its minerals.


Thanks, Doe! YOU'DABOMB! :cool:

The recipe looks great! I've never had leeks, but I'm told they're kind of a cross between garlic and green onions. Can anyone confirm?

Also don't have a dehydrator as yet, so I will be using the lowest setting on the oven for this one.

P.S. Can Sea Salt be subbed for Celtic Salt, and/or are they the same thing?

[organic alaskan]

I really want to make that chili recipe...but I've been trying to avoid oniony/garlicy foods because of the way they make me feel...(not so good). Does anyone know of a vegetable that would be a suitable replacement for leek and mix well with the other flavors? I can't seem to think of a similar veggie...
Thanks.

[Rawkinlocs]

I really want to make that chili recipe...but I've been trying to avoid oniony/garlicy foods because of the way they make me feel...(not so good). Does anyone know of a vegetable that would be a suitable replacement for leek and mix well with the other flavors? I can't seem to think of a similar veggie...
Thanks.

I read that leeks were more mild compared to other onions and scallions. But I think that the bell peppers give a good flavor to food such as chili. But maybe you could try a little bit of leek in like one serving of the chilli just to see if it makes you feel badly or not. If so, then you haven't 'ruined' a whole batch of the chili, if not, they you can add leek to the remainder of the chili so it can meld with the other flavors.

Also, I remember a discussion here a while back where someone was stating that they could eat COOKED onions with no problems, but raw ones made them feel bad/gassy. It was suggested that marinating the onions first and even putting the marinated onions in the dehydrator to soften might help and simulate cooked/steamed onions. That might be something to consider as well.

But again, there was also a discussion on onions and garlic being toxic to our bodies and many Natural Hygienists (if not all of them) oppose eating them.

Sorry for all the different info in one lil' post! :p But it gives you a few things to think about and consider! ;)

[organic alaskan]

Thanks Rawkinlocks, I guess I could try a little leek and see, or just up the amount of peppers and maybe add some corn? Actually, I'm not sure we even have leeks at the grocery store... I'll see what I can come up with, and try it tonight for dinner. :)

[Essensual]

Make sure you slice open the leek and wash each individual leaf, well. They get dirt stuck in between the leaves. They taste wonderful. I use both the white bottom and the lower 2/3 to 3/4 of the green. I trim off the top greens.

Also, you don't have to dehydrate or warm the chili.

Celtic sea salt is from a specific area (I think France). It is sun-dried and therefore retains all its minerals.
Thanks Tracyinfo,

Especially for the info on the leeks. I bought one the other day and thought...oookaaay....I think I'll be testing this one out on the little ducklings three tonight!
Wish me luck.

[Essensual]

...I think I'll be testing this one out on the little ducklings three tonight!
Wish me luck.

Well the little ducklings were not impressed. :( I on the other hand loved the flavors, but he crunchy texture was a little much for me. Honestly, I keep wanting to add some kidney or garbanzo beans to the mix. (I actually might next time.)

[RawTruth]

You will get used to the crunchy taste and start craving the flavors. I've never tried sprouted garbanzo beans in this chili (which I love) and now I'm not eating sprouted beans at all, so I won't be trying that ... but, please report on how it is.

By the way, I would either warm it in the dehydrator or in the top of a double boilers (just warm enough that your finger is comfortable in it) -- even the lowest setting on your oven is too high and will kill the enzymes -- no more raw chili then!

Glad you liked it. I wouldn't imagine that kids (older?) who are used to cooked food would take to it very well.

[Sweet lips]

Part of putting it on the dehydrator softens it - so all the suggestions there will assist you that way. Additionally, what I did was puree the veggies a littl bit and added a bit more seasonings and my husband love it - my son heated it up and made sauce for his rice, so it became a vegan dish, but he ate it - what can I ask for.