Pine nuts, 1 cup

Pumpkin nuts, 1 cup

Red bell pepper, seeded and diced, 1

Jalapeno pepper, seeded and minced, 1

Portobello mushroom, diced, 2

Corn, thawed, 1 cup

Lime juice, from 2 limes

Garlic, minced, 2 cloves

Olive oil, extra-virgin, cold-pressed, ¼ cup

Scallions, chopped, 3

Coriander, chopped, 1 cup


Tomatoes, sliced, 2 medium sized

Mango, sliced, 1

Garlic, minced, 2 cloves

Himalayan salt, 1 tsp

Chili Flakes, 2 tsp

Pumpkin pie spice, 2 tsp

Cumin, freshly ground, 2 tsp

Put all ingredients except for the ingredients of the sauce in a bowl, stir together and let marinate for at least 1 hour at room temperature.

Put sauce ingredients in a food processor and pulse, leaving chunky texture. Transfer this mixture to another bowl and marinate for 1 hour.

Combing the two mixtures and let them marinate for another hour.

You can warm up your chili in a dehydrator at 105 F for one hour before serving.

It keeps well in the fridge for at least 4 days.

Serve with cashew sour cream and your favorite crackers.

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