Raw chili can have so many amazing variations and the taste combinations are endless. I like things easy and quick, especially in the summer when we are fairly busy with activities. This raw vegan chili is incredibly easy and you can swap out any of the ingredients for something you have in your house already. Although walnuts are my personal favorite for this chili, if you don’t have walnuts you can use almonds, pecans, or macadamia nuts. You can swap out portobello and use shiitake or crimini instead. You can definitely increase the amount of jalapeno if you like it hot, but with our kids we general keep it on the mild side! Enjoy!
- 1 cup soaked walnuts
- 1 cup carrots
- 1 med portabello mushroom
- 1 minced red bell pepper
- 1/2 onion, minced
- 1 Â jalapeno, minced without the seeds
- 1 cup sundried tomatoes, soaked (reserve 1 cup soak water)
- 1Â large tomato
- 4 Medjool dates, pitted
- 3 T chili powder
- 3 cloves garlic
- 2 t Himalayan salt
- 2 tsp. cumin
- 1/4 cup fresh cilantro (can use 1 T dried cilantro)
Put the walnuts and the carrots into a food processor, and process until well mixed. Don’t over process. Place into a large bowl and set aside. Mince the mushroom, red bell pepper, onion, and jalapeno. Add this to the bowl. In a Vitamix or other high powered blender, add the sundried tomato, tomato, dates, chili powder, garlic, salt and cumin and blend until you have everything well combined and liquefied. Stir this mixture into the bowl with the existing ingredients, add the fresh cilantro and mix well. You can serve this chili over cauliflower “rice”, made by simply chopping a head of cauliflower and pulsing it in the food processor until fine and grainy like rice. Top with avocado slices, fresh raw corn off the cob, and a dash of cayenne pepper for an extra spicy kick. Enjoy! This is one of our family’s favorite raw meals.
