Mexican

Spicy Veggie Chili (Raw and Gluten Free) is for Dinner.

Spicy Veggie Chili (Raw and Gluten Free) takes 15 minutes to prepare.

Spicy Veggie Chili (Raw and Gluten Free) takes 1 minutes to cook.

Spicy Veggie Chili (Raw and Gluten Free) makes 2 servings.

The ingredients for Spicy Veggie Chili (Raw and Gluten Free) are:

1 cup mushrooms, chopped and dehydrated about 1 hr
1 squash, chopped, divided in half
1/2 green bell pepper, diced
1/2 medium onion, chopped, divided
1/2 jalapeno pepper, seeded and chopped roughly
3-5 dried tomato pieces (sun dried or home dried)
2 small/medium tomatoes, roughly chopped
water as needed

Here is how you make Spicy Veggie Chili (Raw and Gluten Free):

In a bowl, stir together the mushrooms, half the squash, the bell pepper, and a quarter of the chopped onions. Set aside.In a food processor, puree the rest of the squash and onion with the jalapeno, dried tomato pieces, and tomatoes (and water, 1 tbsp at a time) until it reaches a consistency that you like. Pour 'sauce' over the mushroom mixture and stir together. Best served warmed in the dehydrator for a bit, with some raw cornbread or cornchips!Serves 2, about 1 1/2 - 2 cups each!Number of Servings: 2Recipe submitted by SparkPeople user PESCETARIAN.

The nutritional information for Spicy Veggie Chili (Raw and Gluten Free) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 83.6

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 37.3 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 4.6 g
• Protein: 5.1 g

Spicy Veggie Chili (Raw and Gluten Free) is Mexican cuisine.

The dietary needs meet for Spicy Veggie Chili (Raw and Gluten Free) is Vegan