Raw Veggie Chili
Fresh, hearty, and full of flavor, this easy Raw Veggie Chili with mushroom-nut meat is perfect for a light lunch, dinner, or make-ahead meal! It’s a healthy, gluten-free, and vegan recipe.
This raw veggie chili is a welcome meal after all the Thanksgiving festivities. Nothing like adding a raw meal into the mix, and this was superb!
I have to hand it to Ani Phyo for not being afraid to use spices, this packs great flavor with fresh produce to create a raw chili that I absolutely adore and am craving already.
Adapted from this recipe ‘Fresh Tomato Chili with Taco Nut Meat’. I will definitely be adding this to my to-go lunches as well as my at-home meals.
Ingredient Notes
It’s all about fresh ingredients so use the freshest possible!
Ingredients base chili ingredients include red onion, corn, zucchini, tomatoes, celery, red bell pepper, cilantro, and spices such as chili powder, oregano, cumin, and salt.
The nut meat can be optional and includes mushrooms, walnuts, cumin, coriander, and tamari.
How To Make Raw Veggie Chili
- Vegetables: Prepare vegetables and combine all ingredients in a large bowl. Place about half of the mix into a food processor and blend until pureed, as shown above.
- Combine veggies: In a medium-sized bowl, combine the puree with the remaining diced vegetables and toss well, as shown above.
- Nut Meat: Place the sliced mushrooms, walnuts, spices, and tamari in the bowl of your food processor and pulse until crumbly (shown above). Don’t over-blend, or it will turn into a paste.
- Serve: Place the vegetable chili in individual serving bowls and top with nut meat, adding any additional garnishes you like on top.
Feel free to add/subtract any vegetable you wish. Get in as many as you can to really make this a well-rounded garden chili recipe. Use as much or as little as you like of each ingredient.
Serving Suggestions
This would be amazing with sliced avocado, and a dollop of raw Sour Cream or this flavorful Lime Cilantro Cashew ‘Sour Cream’, adding a perfect final touch!
How To Store Leftovers
For best results, I recommend storing the vegetable mixture and nut meat separately. The vegetable mix will last 4 – 5 days, while the nut meat will stay fresh for up to 2 – 3 days. If you’re going to eat the chili within 2 days, it’s fine to mix it all together.
More Raw Recipes!
- Creamy Zucchini Pesto and Noodles
- Rainbow Chop Salad + Spicy Mango Dressing
- Raw Creamy Miso Soup with Mushrooms
- Chilled Avocado Cucumber Soup
- See all vegan Raw recipes on TSV!
If you try this raw chili recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
RAW VEGGIE CHILI
This raw vegetable chili is fresh and flavorful, and makes a delicious lunch, dinner or meal prep idea!
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: Serves 2 – 4 1x
- Category: Raw, Entree
- Cuisine: Vegan, Raw
Ingredients
- 3 cups tomatoes, diced (I used grape)
- 1 small red bell pepper (orange would be great too), diced
- 1 large rib of celery, diced
- 1/2 red onion, diced
- 1 small zucchini, diced
- 1 corn off the cob
- 1 – 2 cloves garlic, minced
- chopped cilantro, chopped (use as much as you like)
- 2 teaspoons chili powder, to taste
- 1 teaspoon cumin
- 1 teaspoon oregano, fresh or dried
- 1/4 teaspoon sea salt, to taste
Nut Meat
- 1 cup walnuts
- 1 cup baby bella mushrooms
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1 teaspoon tamari, coconut amino’s, bragg’s or 1/4 teaspoon sea salt, to taste
To Serve, optional
- lime wedges
- Vegan Sour Cream
Instructions
Vegetables: Prepare vegetables and combine all ingredients in large size bowl. Place 1/2 or so of the mix into a food processor and blend until pureed. Return puree to diced vegetables and toss well.
Nut Meat: Place all ingredients into food processor and pulse until crumbly. You don’t want to over blend or it will be a paste.
Serve: Place vegetable chili in bowls and top with nut meat adding any additional garnishes you like.
Serves 2 generously, or 4 smaller portions.
This would be great with sliced avocado, and a dollop of raw sour Cream or this flavorful Lime Cilantro Cashew ‘Sour Cream’, adding the perfect final touch!
Store: Keep leftovers in an airtight container in the refrigerator for 5 – 6 days. Nut meat will last up to 2 – 3 days, depending on the freshness of the mushrooms. Before eating let sit at room temp as it tastes best this way.
Enjoy the freshness!
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I’m allergic to mushrooms is there another replacement for the mushrooms
Great question, Yahweh! You can try all walnuts, subbing the amount of mushrooms for walnuts. I hope that helps… Enjoy!
Ein toller Ersatz ist gekeimter Buchweizen.
Ist natürlich nicht das selbe Ergebnis aber super lecker.
Hoffe es hilft.
Grüße,
Gabriel
Ich verwende keine Nüsse und dafür gekeimten Buchweizen.
Grüße,
Gabriel
Had to try it! Easy and versatile – I added 2 cups of a cooked grain to make it last longer for my family of 4.
Superb!. Added some heat with a finely minced jalapeno. And plan on adding a dollop of guac next time this recipe goes on my rotation schedule.
Thank you, Thank you, Thank you. This is satisfaction guaranteed for a non vegan
Does this freeze well?
This looks very interesting and I would like to make; however I am allergic to walnuts and pecans. Is there another whole food that can be used as a substitute for nuts ?
To make the recipe nut-free, you can try sunflower seeds (about 3/4 to 1 cup) or use mushrooms in place of the nuts. I hope that helps!
This recipe was absolutely delicious and very colorful. It surprised me that it was so easy to make. Will definitely do again.
This was the first time I intentionally made a raw food recipe. This was delicious! This has inspired me to incorporate more raw food into my diet. Thank you!