carbs, Health, low fat, raw vegan, Recipe, Special Diet, vegan, Weight Loss

Best Ever Fat-Free Raw Vegan Chili: Recipe

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!

Inspiration Credit:

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

Marinade Ingredients:

  • 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

Process:

  1. Turn dehydrator to 135 to warm up and remove lower trays to fit your marinating dish.
  2. 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.
  3. Place all of your prepped ingredients in large mixing bowl. 
  4. Add marinade ingredients to the veggies. Stir well to combine.
  5. 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.
  6. 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.
  7. 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.
  8. Combine sauce with marinated vegetables and stir well.
  9. Top with a drizzle of balsamic vinegar, fresh greens, chopped cilantro, green onions, nutritional yeast, or a sprinkle of cayenne.
  10. Serve with slices of cooling cucumber and hot sauce on the side.

ENJOY! Please let me know what you think of the recipe in the comments below. Try it, and you’ll thank me later!

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