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.
PrintRAW 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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This is amazing! I love it
i enjoyed this so much! thank you!
I have made this and it is delicious and so fresh. Thankyou!
I am your newest fan! I just tried this recipe and it was DELICIOUS!!! I made a few slight variations. Added a smudge of lime juice and a jalapeño to the the tomato-chili. I spiced the nut meat with cumin, chili powder, and red cayenne. The recipe is versatile and SO TASTY!!!
Wonderful! You addition sounds delicious. I will have to try it myself next time. Cheers :)
This is my very first raw recipe and it is so delicious! I omitted the tomatoes and zucchini because I didn't have any on hand. Thanks for the recipe!
Yes, this is a great raw recipe…so filling and flavorful! Thanks for sharing your thoughts. Cheers :)
What food processor do you use?
Hi Grace, I now use the Cuisinart Elite that was gifted to me a year ago. It has been a great processor so far! I would look for it on sale. The one shown here is an older one that was a very reasonable price and did fairly well for most things (I can't rememeber the brand). I love my Cuisinart!
Made this for dinner tonight and put it over a bed of lettuce. Drizzled the Lime Cilantro Sour Cream on top, it was delicious! Thank you!
That's sounds wonderful! Thank you for sharing and giving us all some more inspiration on how to enjoy this recipe. :)
I found this recipe via "Finding Vegan" and am now a new follower! I'm on a whole foods plant-based diet and vegan to the core. I have some recipes on my blog too but I know I'll be frequenting yours. I just pinned this one and definitely plan to try it! Thanks for sharing!
Hi Aubrey! Glad we connected, you have some wonderful recipes on your blog so I will visit you as well. Keep it up!
You will love this raw chili…it's so fresh and clean…I'm making it today as a matter of fact. Hope you enjoy it as much as I do! Cheers :)
What an amazing and original recipe. This looks totally delicious:)
Yes, it was! Hope you get a chance to try it soon. :)