Shake up your preconceived ideas about what makes chili such a chill meal, and try this raw, vegan bowl of health and flavor!
Ah, chili. Family recipes are closely guarded secrets, and chili cook-offs are the stuff of legends. Everybody has his or her own version of the all-American dish, which is typically made con carne or with meat. I’m lightening it up and making it meat-free, bean-free, vegan, and raw. This easier-to-digest version is packed with surprisingly authentic chili flavor from sun-dried tomatoes, avocado, lime, carrots, and traditional chili spices. My recipe is also different in that it does not call for cooking or heating. Where you might otherwise spend a couple hours simmering, this version is prepared in a high-speed blender. Feel free to heat it gently on the stove if you’re so inclined.
This thick recipe would also make great dip with some baked or raw corn chips. It would make a mighty fine burrito-style sandwich, too. Simply load the chili into a tortilla or—if you want to keep it light—a cabbage leaf, and add any toppings you’d like to make it your own.
Be sure to follow the directions and leave the carrots and cilantro out of the blender—they need to be hand prepped and stirred in to provide the appropriate texture.
Raw Vegan Chili
Yield: 4 servings
- 3/4 cup sun-dried tomatoes, oil-packed
- 1/2 cup almonds, soaked 12 hours and rinsed
- 3/4 cup purified water
- avocado, pitted
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 1 1/4 teaspoon Sunwarrior Sea Salt
- 1/2 cup carrots, diced
- 1/2 cup cilantro, chopped
Combine soaked almonds, lime juice, tomatoes, and water in blender and mix on high until smooth, adding additional water as needed. Add remaining ingredients except fresh cilantro and carrots and process again to incorporate. Stir in carrots and cilantro and serve.