Not so long ago, I was raving about Herbavoracious’ super-delicious (un-raw) vegan chili to cater to my cooked food cravings… well now I’m happy to say I can rave about a raw vegan chili recipe to the same extent – Matthew Kenney has done it again!! It has a great texture, doesn’t require beans and tastes like chili! When I gave it to my boyfriend to try he really liked it but didn’t realize I said it was raw, so commented that it was cold and asked if he could heat it up - funny :)
Apparently this recipe required ‘exhaustive experimentation’ so I was careful not to deviate on my first attempt (save for halving the recipe below), which took a lot more restraint than I’m used to! So get your measuring spoons out people and get in to this goodness!
Ingredients:
- 1 portobello mushroom, finely chopped
- 1/2 cup minced celery (I didn’t know how to ‘mince’ celery so I cut it up really finely!)
- 1/2 cup red onion, finely chopped
- 1 cup red pepper, finely chopped (I told a lie – I did deviate here and used yellow pepper because I ran out of red)
- 1 cup almonds, soaked 4-6 hours
- 1 cup chopped carrots
- 1 1/2 cup sun-dried tomatoes, soaked
- 2 cups filtered water (use this to soak the sun-dried tomatoes and keep it for the recipe)
- 1 tbls olive oil
- 1/4 cup nama shoyu (a raw unpasturized soy sauce – you can get it at Wholefoods and specialty stores)
- 1 clove garlic
- 2 tbls fresh oregano
- 1 tbls dried oregano
- 1 tbls cumin
- 1 tbls apple cider vinegar
- 1 tbls agave
- 2 tsp chili powder (or flakes)
- 1/4 tsp cayenne pepper
Instructions:
Place mushrooms, celery, onion and bell pepper in a large bowl. Pulse almonds and carrots in a food processor until you get a chunky consistency and add to the bowl. Blend the remaining ingredients in a blender until smooth – you may want to add the chilli and cayenne gradually to make sure you get the right amount of heat – this recipe if quite spicy! Add sauce to the bowl and mix well. Store in the refrigerator.
Matt suggests warming it in the dehydrator prior to serving, which I did last night for dinner – about 30 mins at 105° seemed to work well. Today I took it to work for lunch and simply left it on my desk all morning and had it a room temperature on my flax seed crackers - it was delish. I think it’s my new staple snack – yay!!
xx
Pair it with Matthew’s sour cream too — it’s delish!
February 21st, 2012 at 16:38
This looks excellent! I’d like to try it for a raw potluck this weekend. How many servings would you say it is?
February 23rd, 2012 at 13:41
That’s exciting! Let me know how it goes :)
It’s hard to say how many servings it is but if you use it as a ‘dip’ I would think it would be ok for up to 8 people…
February 26th, 2012 at 19:21
This was awesome. Someone made it for a potluck and gave out the recipe. Incredible…and I also eat meat (transitioning), but this dish rocks!
February 28th, 2012 at 18:17
I’m the one who made it for the potluck! It was absolutely incredible. So vibrant! More recipes like this, please! I actually don’t think the sour cream added much to it other than to give it a pretty white dollop on top.
March 1st, 2012 at 00:02
Oh hi Ellen….again, great job…it was great
July 5th, 2012 at 05:24
[...] making dried fruit & some healthier jerky for Bob. I also found Mimi Kirk’s recipe for Raw Chili online. At least I hope it’s her recipe. Terri made it one day when I was over her house and [...]
May 2nd, 2013 at 13:44
I tried this recipe a couple days ago. LOVED IT! I found the sour cream added a tasty variety to any bite. Thank you.
May 2nd, 2013 at 18:05
Yay! I’m so happy to hear that Suzanne :) Thank you for sharing. Wish I could take the credit for this one, it’s so good.
May 21st, 2013 at 08:17
[…] now never have the need to eat chili as a cheat meal (yes I have cheat meals). This recipe is from crazy raw vegan and was introduced to us by a couple of our good friends John and Lauren (thanks!). It requires a […]