Your whole food, plant-based life.

Raw Vegan Chili

There are a lot of recipes for raw, vegan chili but of course, with the weather changing, I though it was time for me to throw my hat into the raw chili ring! This is a super simple recipe that requires no dehydrator!

 

Balancing flavors and textures is alway my number one goal and this dish delivers. Just remember to soak your lentils the night before and they will be ready when you are! You can also cut down time by marinating the veggies the night before if you wish.

I love the crunch and freshness that the soaked lentils bring to this chili. Just make sure you throw them in water to soak the night before and you will be good to go. You can also prep and marinate the veggies in advance if you wish. This goes together quickly and with a quick warm in the dehydrator or on the stove, dinner is ready in a snap. I love this topped with a little avocado but that is completely optional.

If you heat this on the stove, be extremely careful if you want to keep it raw. Use very low heat, stir frequently and once it starts to warm to the touch, be prepared to remove to another bowl as the temp will rise VERY quickly. Keep in mind, it will continue to warm even after you remove it from the heat so stop when it barely warms. Alternatively, you can heat it in your dehydrator, if you have one. You can even eat it cold as it is delicious that way for lunch.

I am so excited about this one I am going to be serving it at my dinner party Saturday night. I already know I am going to have to make a second batch!

 

Susan’s Note:

Chop the veggies in your food processor. It is super fast!

Also: If you do have a dehydrator, do the marinating of the veggies in that. After you toss the veggies with the marinade, spread the mixture on non-stick sheets and place in dehydrator at 115 for an hour. It adds a whole depth of flavor that is delicious.

 

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64 Comments

  1. Karalee wrote on November 21, 2013

    My husband and I love this chili! I will be making more today. We enjoy eating the rosemary almond crackers with it. Well, actually, we enjoy eating the crackers all the time…they are fabulous. Thank you for sharing these great recipes.

    Reply
  2. Lindsay Baker wrote on November 18, 2013

    I’m just starting to explore raw food, so I have a couple of questions;

    Are “coconut crystals” the same thing as coconut sugar?

    By “gluten free soy”‘ do you mean soy sauce?

    Thanks,
    Lindsay

    Reply
    • Susan wrote on November 19, 2013

      Yes, gluten free soy sauce and yes, coconut sugar. Cheers!

      Reply
  3. Leslee wrote on November 2, 2013

    Hi there,
    Just wondering how many serving this makes…we are a family of 5 with one hungry teenager. Thanks!!

    Reply
    • Susan wrote on November 2, 2013

      If you look, I put serving sizes right under the Title in the actual recipe. 🙂

      Reply
  4. Martha wrote on October 5, 2013

    I have to tell you, I love this recipe so much! I like to add some chia seeds to it to soak up the sauce a bit. (Don’t want to miss any!) I love to have this over a bed of salad greens and topped with guacamole. Delicious!

    Reply
  5. Eva wrote on September 30, 2013

    This is the best chili, it’s even better than the coocked one, both me and my husband agreed.
    I used sprouted lentils and it was just great.
    Thank you for theese great recepies!

    Reply

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