With some creativity and culinary artistry, even a dish like a traditionally cooked chili can be made without ever turning on your stove!
This hearty chili provides an easy, nutritious, and super tasty plant-based meal that serves 3–4 people depending on your desired portion sizes.
Raw food recipes help us incorporate plenty of plant-based vitamins and minerals into our diets that help our bodies thrive. Eating raw food doesn’t mean constantly gnawing on a piece of plain raw broccoli or missing out on big, bold flavors.
This chili recipe incorporates robust seasonings that will have you going back for spoonful after spoonful! Not only is the tomato-based sauce rich and smoky, but the dollop of nacho cheese topping will send your taste buds into the stratosphere.
And the best part?
Because raw fruits and vegetables are also naturally packed with whole food fiber and water, your stomach feels full easily without needing to rely on the myth of “will power.” This means if you’re trying to drop some pesky pounds but constantly feel hungry, raw food meals can help you feel nourished and satisfied because they tend to be lower in calories while also being high in nutrients.
If you want to serve this chili warm but still raw, you can even heat it up in a saucepan on low, stirring constantly until it’s around the temperature of where you’d warm a baby bottle. That’s a great way of knowing if your food is still raw. In other words, it’s a step beyond warm, but not fully hot. Just be sure to add the nacho cheese topping after you heat the chili. You do not want to warm up the cheese.
Spring and summer are on their way, and raw food recipes like these can help you feel and look your best, with little effort, and lots of delicious flavor!
Raw Vegan Chili Topped with Chipotle Nacho Cheese
Ingredients
Sauce
- 2 ½ cups sweet cherry tomatoes
- ¾ cup smoked sundried tomatoes
- 1 Medjool date, pitted
- 1 cup red bell pepper
- 1 small clove of garlic
- 1/8 teaspoon Sunwarrior Sea Salt
- ¼ teaspoon onion powder
- ½ teaspoon chipotle chili powder
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
Chili Base
- 2 cups chopped button mushrooms
- ½ cup minced chives
- ½ cup minced cilantro
- ½ cup yellow cherry tomatoes, chopped
- ¼ cup Sunwarrior Nutritional Yeast
- ¼ cup chopped green onion
- 1 tablespoon minced jalapeno pepper
- 2 ½ cups chopped squash (yellow squash and zucchini)
Vegan Chipotle Nacho Cheese
- 1 ¼ cups raw cashews
- ½ cup water
- 2 tablespoons lemon juice
- ¼ cup Sunwarrior Nutritional Yeast
- ¼ teaspoon chipotle chili powder
Other ingredients for topping the dish
- 2 green onions, sliced into thin discs
- ¼ cup of cilantro leaves
Directions
Blend chili sauce ingredients in a high-speed blender until a thick tomato sauce is created. Set aside. Prep and chop chili base ingredients and place into a large mixing bowl. Set aside. Blend chipotle nacho cheese ingredients until a creamy texture is achieved. Now it’s time to assemble your dish. Toss the red sauce with chili base ingredients until well-coated. Serve in bowls of your choosing, then top with generous dollops of nacho cheese. Sprinkle chopped green onion and cilantro on top. Serve immediately and enjoy immensely!
