Home » Raw Recipes » 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! Healthy, gluten free, and vegan recipe.

top down view of a serving of raw vegetable chili in a white bowl with spoon.

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.

top down view of chopped vegetables for raw veggie chili.
side by side photos of the process of making raw vegetable chili with a food processor.

How To Make Raw Veggie Chili

  • 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, as shown above.

top down view of freshly made raw veggie chili in a glass mixing bowl.

  • Combine veggies: In a medium sized bowl, combine the puree with the remaining diced vegetables and toss well, as shown above.

side by side photos of the process of making raw nut meat.

  • Nut Meat: Place the sliced mushrooms, walnuts, spices and tamari into the bowl of you food processor and pulse until crumbly (shown above). You don’t want to 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 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 day, 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.

side angle view of raw veggie chili in a white bowl with spoon.

More Raw Recipes You’ll Love

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.



This raw vegetable chili is fresh and flavorful, and makes a delicious lunch, dinner or meal prep idea!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Total Time: 15 minutes
  • Yield: Serves 2 - 4 1x
  • Category: Raw, Entree
  • Cuisine: Vegan, Raw


  • 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
  • 12 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 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


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!

Updated: Raw Veggie Chili recipe originally published November 2012. Updated October 2019 with new photos and helpful tips. No change to the recipe – it’s still delicious as is!

FOLLOW TSV on FacebookInstagramPinterest or RSS for more healthy & delicious vegan food!


  1. Akaila Powell says:

    Omg this taste sooo good my mom and I are gonna smash it tomorrow with tortilla chips (I know that isn’t raw) thank you!! I’ll post a pic and tag you in it tomorrow!! Thank you!! The flavors are ON POINT!! so refreshing!!

  2. This tasted amazing. Thanks for sharing!

  3. Very tasty. This would be good on raw nachos and tacos too!

  4. Tracy Cunningham says:

    Made this for dinner tonight. It was legit!

  5. So good. I doubled the recipe to have leftovers for lunches and whoa! I had a lot of raw chili! Excellent recipe and it tastes amazing.

  6. Eric Williams says:

    So so good! Long time vegan, new to raw lifestyle and this recipe is so delicious and convenient. I made a big batch up Sunday afternoon and took it for lunch for a few days this week and it kept fresh. I made the cilantro lime sour creme and it goes so well with the nut meat and chili. Thanks!

  7. rhoda culbreth says:

    This was my second raw meal and was it delicious!!! It tasted so fresh and the flavor is on point. I could not believe how yummy it looked with all of the colorful veggies. I cant wait for the leftovers. This chili will definitely be in rotation.

  8. This recipe turned out great!

  9. Sammy lee says:

    I have made this recipe, I am a new raw vegan personally I am very interested with the new flavors and textures of everything. The cumin adds all the difference in the dish because once everything is combines it really does smell like ground meat. I dont like cumin but it does give off a meat like smell to the dish, I personally think the cumin even put in as little as possible overpowers the dish. Second, this is a great meat alternative using walnuts but I personally really dont like to eat too many nuts, I started to feel sick eating this dish, but this is perfect for nut lovers. The combination of the walnut meat and cashew sour cream really made the meal heavy. I highly recommend sharing because it is a lot of food. Overall this meal was good but I feel like it wasn’t for me because I am not a huge nut fan. Thank you for the recipe its a very interesting take on using nuts.

  10. Man! This was great! I admit I’ve tried other raw recipes from different people and all were nasty. BUT this recipe is awesome!! Very flavorful and tasty! I will definitely keep this recipe for future making!

    1. Julie | The Simple Veganista says:

      Yay, so glad you loved it! Thanks for sharing, Jay! Cheers :)

Leave a Reply

Your email address will not be published.

Recipe rating