So you want some chili?
Yeah, I want some chili!
I’m singing to myself just thinking about this recipe…it’s that good!
My aunt and uncle enjoyed it when I visited them this fall.
Loads of regular eating folks at a expo I did a couple months ago all loved it.
My plant-based co-workers at LeafSide all loved it too!
The recipe is inspired by the ever-creative, super talented Lissa at Raw Food Romance. Do yourself a favor and check out her recipe books ASAP.
She tops her chili with tasty cashew sour cream, so be sure to check out her recipe for that deliciousness.
I own all of her books, and they include, by far, the tastiest raw vegan recipes I have ever tried. And, I am a shameless foodie snob.
Here’s the recipe:
Makes 2-3 quarts of deliciousness to be shared with loved ones.
Marinated Veggies Ingredients:
for 2.5-3 quarts total small diced veggies
- zucchini, small dice
- yellow squash, small dice
- red bell pepper, small dice
- tomato, small dice
- onion, small dice
- celery, small dice
- mushrooms, small dice
- corn, off the cob
- 1 tsp each: Mexican style adobo, ground ancho Chile, oregano, smoked paprika, cumin, and any other spice you like, to taste
- 1 tbsp each: jalapeño lime infused balsamic vinegar and smoke infused balsamic vinegar. Get the best balsamic vinegars here.
- Or use 1 tbsp each raw coconut vinegar and apple cider vinegar
- juice of 1 lime
Chili Sauce Ingredients:
- 6 pitted Medjool dates, soaked by barely covering with filtered water for at least 30 minutes (reserve soaking water)
- 3 oz. sundried tomatoes soaked by barely covering them with filtered water for at least 30 minutes (reserve soaking water)
- 16 oz cherry tomatoes
- 3 cloves garlic
- 1/2 tsp each: Mexican style adobo, ground ancho Chile, oregano, cumin, smoked paprika, and any other spice you like
- Turn dehydrator to 135 to warm up and remove lower trays to fit your marinating dish.
- Prep any or all of the marinated veggies ingredients in the ratio of your choice.
- For example, If you love mushrooms, put a ton in. If you can’t eat corn, skip it. Sometimes, I make it super simple and only use zucchini and mushrooms. Do what feels right.
- Place all of your prepped ingredients in large mixing bowl.
- Add marinade ingredients to the veggies. Stir well to combine.
- Place marinating veggies in large glass bowl or casserole dish. I use a 2.5 quart round casserole dish. You should have 2.5-3 quarts of small dice raw veggies total, which will dehydrate down, so don’t be alarmed if it’s packed full initially.
- Place bowl of marinating ingredients in the bottom of your dehydrator at 115 degrees to let ingredients marinate for as long as you can. A couple hours will do. I’ve even let them go overnight before. They just get tastier. Stir occasionally.
- When your marinated veggies have had enough time, and you are ready to eat your chili, make the chili sauce. Blend chili sauce ingredients in the trusty Vitamix for 1-2 minutes to heat sauce up.
- Combine sauce with marinated vegetables and stir well.
- Top with a drizzle of balsamic vinegar, fresh greens, chopped cilantro, green onions, nutritional yeast, or a sprinkle of cayenne.
- Serve with slices of cooling cucumber and hot sauce on the side.