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RAW VEGGIE CHILI

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

4.8 from 6 reviews

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

Ingredients

Scale
  • 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

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!