What? A raw vegan chili that tastes good ?!?! Yes my friends. Yeha!! I searched the internet high and low to bring you this bowl full of goodness. And it actually tastes like a hearty, “meaty” chili, with all the health benefits of eating raw, without the beans, and it’s soy and gluten free.
My inspiration recipe came from CrazyRawVegan.com, based on a recipe by a Mr. Matthew Kenney. Thanks Matt. You definitely got the spices and texture just right, that’s for sure! I’ve added a few extra veggies and my favorite Penzey’s Arizona Seasoning (A salt-free seasoning with a slew of peppers, paprika, lemon peel and cocoa (available at Penzeys.com)), and cleaned up the instructions. Feel free to adapt and adjust the seasonings and veggies to your liking ….
Raw Foods Pre-Prep Time:
Sprouting Time: —
Dehydrate Time: —
Soak Time: 2+ Hours
Marinate Time: —
- 1 cup almonds, soaked 2+ hours
- ½ small red onion, minced
- 1 stalk celery, minced
- 1 red &/or yellow bell pepper, minced
- 1 medium carrot, minced
- 1 large portobello mushroom, de-gilled and finely chopped
- 1 ear corn, kernels cut from cob
- 1 small zucchini, halved & thinly sliced
- Tomato Sauce:
- 1 ½ cup sun-dried tomatoes, soaked
- 1 ½ cups filtered water
- 1 clove garlic
- 1 tablespoon olive oil
- 2 tablespoons nama shoyu or liquid aminos
- 1 tablespoon agave
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 2 teaspoons chili powder (or flakes)
- 1 teaspoon Penzey's Arizona Dreamin'
- ¼ teaspoon cayenne pepper
- Get almonds soaking in the morning.
- Using a mini-prep food processor - or by hand - finely mince the onion, celery, bell pepper and carrot. (I minced each individually). Add minced veggies to a larger food processor or blender.
- Add almonds to the food processor, and pulse with the veggies until you get a chunky consistency. Place in a large serving bowl.
- Blend the Tomato Sauce ingredients in a Magic Bullet or blender until smooth. You may want to add the chili and cayenne gradually for your own preferences. Add sauce to the bowl and mix well.
- Stir in the chopped portobello, corn and zucchini.
- Serve at room temperature, or warm the chili by placing it in a dehydrator for 30 mins at 105°. You can also re-heat to 105° using the "double boiler" method.