If you haven’t tried raw vegan chili, you are in for an incredible taste experience. I created this recipe to have a very similar taste and texture to traditional chili, but without any harmful toxic ingredients! Enjoy.
Serves 3-4
Ingredients
1 cup soaked walnuts
2 cups carrots (cut up)
1 yellow bell pepper or red, (cut into chunks)
15 Shiitake mushrooms or 3 portabellas, (cut into pieces)
1 small onion (cut up into pieces)
1 jalapeno no seeds (cut up into pieces)
1 cup soaked sundried tomatoes
3 regular tomatoes (cut into chunks)
1/2 cup soaked raisins (save the soak water)
1/2 medium sized onion (cut into chunks)
STEP 1: Put walnuts, carrots, bell pepper, mushrooms, onion and jalapeno in the food processor, and pulse until blended and chunky. (Cutting veggies gives you chunkier chili. If you skip that step, you will likely have to over-process and it will become more like a pate consistency). Set aside.
STEP 2: Make the sauce. Put the sundried tomatoes, regular tomatoes, raisins and onion into your vitamix with about 1/2 to 3/4 cup of the raisin soak water.
STEP 3: Put chili in bowl with sauce and mix together. Serve over cauliflower rice.*
*To make cauliflower rice, simply pulse chunks of cauliflower in the food processor.
