raw vegan chili

I’ve taken a little hiatus from this blogging world to get serious about some other ventures in my life. I have been making and re-making a lot of the staple items in my diet … salad, fabulous salad, fruit, smoothies, and more salad … and none of the above were rad enough to share with you here.

Last night I made raw chili, inspired by Penni Shelton’s raw chili, and though this is also a favorite staple of mine I have somehow forgotten to urge you to try it yourself …

EPIC raw chili
serves 1-2
1 large portobello cap
1/2 red bell pepper
2T diced red onion
2 large, juicy tomatoes
1 handful of soft, golden raisins (I used dried goldenberries and mulberries)
1/4 white onion
1 clove of garlic
1-2 dried chipotle peppers (depending on your love of spicy-ness)
2 pinches of smoked sea salt (yum, btw)
1 T chili powder
2 t apple cider vinegar
1 t cumin
1 t dried oregano
Chop the portobello cap and the bell pepper and add to bowl with the 2T diced red onions.
Roughly chop everything else and add to blender (Vitamix, baby!) and blend until completely smooth. Pour into bowl with chopped ingredients.
I put mine into the food dehydrator while I made my juice to get it warm, though that’s not necessary (if you don’t mind room temperature food…which I do not).

Top with sliced avocado and enjoy. Serious yumness. Penni Shelton adds carrots and almonds to bulk up her chili, and also include sundried tomatoes in the sauce. These are great additions and I’ve had it this way, as well. I liked it without the nuts because it reduced the fat content and it was less crunchy this way (score!).
If you are like me this can provide you with two servings. I eat like a bird. If you have a ravenous appetite or are feeding a man, you may want to throw another mushroom cap in there, and maybe a whole avocado or chopped almonds as well.
I served this with a quick juice:
whole lemon
Serious, serious yum.

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