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!