Homemade Vegetarian Chili
Source from: Cookie and Kate
Additional time is needed if you are roasting the peppers at home
4 roasted red peppers, drained and rinsedSee Prep section below if you are roasting peppers at home instead of using store bought.
1 tbsp olive oil
3 tbsp balsamic vinegar
½ tsp cumin, ground
1 lemon, juiced (~2 tbs juice)
1 clove garlic, chopped
1 cup walnuts, raw
1 tsp crushed red pepper flakes optional for spice
Salt and pepper to season
Prep:
1
Roasted peppers can be purchased in a jar or made at home. If opting to make: Preheat oven to 350F. Wash bell peppers and pat dry. Roast on pan sheet for approximately 35-40min, until blistered. Let cool. Meanwhile chop garlic. Once peppers are cool, you may peel skin, drain and rinse roasted red peppers. Additionally, remember to leave a few walnuts aside for garnish
Make
2
Add all ingredients to a food processor and process until creamy.
3
Garnish with set-aside walnuts
4
Season with a sprinkle of salt
5
Serve with fresh vegetables, if you are feeling adventurous, make sure to include endives.
6
Enjoy!
Notes:
7
This dip is wonderful with fresh vegetables and can also be used as a topping for any protein of choice: grilled fish, roasted chicken, grilled tofu.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 242
- % Daily Value *
- Total Fat 22.8g36%
- Saturated Fat 2.3g12%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 164mg7%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
