High Raw Vegetable Chili
Tomorrow is also the day to sign up for Cycle Oregon. After mulling over our options, we decided to scrap the Houston-Austin MS 150. Instead, Rob and I will be training for the 1-day 100 mile Shiner GASP (Great Austin to Shiner Pedal) ride this spring. For many reasons, we switched allegiances. I always prefer the first day of the long cycling rides and this will allow us to enjoy some time in Austin afterwards. (Free beer from the Spoetzle Brewery once we finish doesn’t hurt, either). And yes, it is only a stepping stone. Our master plan (provided we snag a porter) is to do Cycle Oregon this fall.
Cycle Oregon is not for the faint of heart: 2200 cyclists. 7 days. The route changes every year and this year it is over 400 miles and over 30,000 ft in incline. The hilly route mimics a portion of our beautiful roadtrip from Portland to Burning Man. This time, it will be by bike instead of by car.
Having a goal is a great way to stay on track. Even though we haven’t started training in earnest yet (blasted knees!), reading Gena’s snippet in No Meat Athlete about raw foods, reminded me why it is good to incorporate a variety of foods into your diet. Cooked or raw. And raw definitely does not need to be a salad. In the winter (even Houston’s winter), it can be hard for me to eat salads.
Filled with veggies, this is a fun twist on chili, done raw-style. A hybrid of my raw chili dip and chili salad wraps, this is a fun high-raw hearty chili. Red peppers and sun-dried tomatoes spiced with chili powder, tamarind and cocoa powder (YES!) create a smooth sauce that coats more veggies and beans. I used cooked pinto beans to make this a filling dish (and in my experience, easier to digest than using sprouted beans).
Is anyone else planning to do Cycle Oregon? We hope to have a small Cobra* contingent.
*Cobras are the name of our biker gang. We are a very inclusive bunch. Join us!
PS. This is my submission to Anyone Can Cook Vegetarian Food for tomatoes.
High Raw Vegetable Chili
Adapted from Raw & Simple
1 cup water
3 tbsp sun-dried tomatoes, soaked if dry
1/3 cup red bell pepper
1 tbsp red pepper paste (can substitute tomato paste)
1 date, pitted
1 tbsp chili powder
1 tsp tahini
1.5 tsp cocoa powder
1 tsp tamarind concentrate
1/4 tsp salt, or to taste
1 garlic clove
1/2 tsp granulated onion powder
1/4 tsp cinnamon
1/2 tsp Aleppo chili flakes (can sub a different chili powder – Ancho or chipotle, if you wish), to taste
1.5 cups cooked pinto beans, rinsed and drained if canned
1 cup zucchini, chopped
1 cup tomatoes, chopped (I used cherry tomatoes)
1 cup yellow bell pepper, chopped
1/4 cup yellow onion, chopped
1. In a high-speed blender, combine water, sun-dried tomatoes, red bell pepper, red pepper paste, date, chili powder, tahini, cocoa powder, tamarind concentrate, salt, garlic, onion powder, cinnamon, and chili flakes. Blend until smooth. Add more water to thin to desired consistency (although your raw vegetables may ooze some liquid, so don’t go too thin). Season to taste.
2. In a bowl, combine the cooked pinto beans, zucchini, tomatoes, bell pepper, and onion. Stir in the sauce. Season to taste.