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!
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.
Raw Chili
SERVES 4
- 1 cup green lentils, soaked overnight, rinsed and drained
- 1/2 large sweet onion, diced
- 4 large carrots, diced
- 2 cups mushrooms, diced
- 1/4 cup olive oil
- 2 tablespoons nama shoyu or gluten free soy*
- 2 tablespoons Raw Vegan Coconut Crystals
- 1/4 cup sun-dried tomatoes
- 2 tablespoons olive oil
- 4 dates
- 4 medium ripe tomatoes
- 2 tablespoons raw apple cider vinegar
- 2 tablespoons chili powder*
- 1 tablespoons coconut crystals
- Himalayan salt
- 1 tomato, diced
- In a large bowl, stir together diced carrots, onions, and mushrooms.
- In a separate small bowl, whisk together the olive oil, nama shoyu, and coconut crystals.
- Pour over carrot mixture and let sit at least an hour to marinate.
- To make the chili sauce, in high speed blender, blend sun-dried tomatoes, olive oil, dates, tomatoes, raw apple cider vinegar chili powder and coconut crystals until smooth.
- Add lentils to veggie mixture, pour chili sauce over veggie/lentil mixture and stir. Add a dash of Himalayan salt to taste and top with diced fresh tomato, if desired.
Remi wrote on January 6, 2013
Nice dish. So glad that I came across this recipe, because I sometimes fall off of the raw food rails in the winter in search of heartier fare. The chili portion of the recipe is *REALLY* good (I added more sun dried tomatoes, chili powder and included Spanish smoked paprika); so if you want to eliminate the lentils, carrots and onions in place of zucchini noodles and this sauce alone – you’re good. Mission accomplished.
P.S. The raw lentils might have a green taste and texture that’s not for everyone, but don’t let that dissuade you from experimenting with the base chili recipe. Thanks again, Susan.
Enjoy!
Susan wrote on December 29, 2012
Feel free to sprout the lentils. Soaking starts activating the nutrients. They have the crunch of, say, celery when they are soaked. I like that texture. Cheers.
nouna wrote on December 29, 2012
I don’t understand, you don’t sprout the lentils? You only soak them?
I don’t like when it’s crunchy.
I’ve just seen a coral lentils recipes in which you told to soak and sprout them.
Are the green ones different?
What about the brown ones?
Thanks.
michelle wrote on December 19, 2012
Have you/can you sprout the green lentils for this recipe? If so would it make it more nutritious and would it change the flavor or texture? Thanks!
Susan wrote on December 17, 2012
This is DELICIOUS!!! I have made it several times. I have dehydrated the vegetables and love the flavor. Thank you so much. This is great! 🙂
Mary wrote on December 16, 2012
I’m new to raw “cooking” and so far we have enjoyed many tasty meals! I am wondering about the non-stick sheets. Would this be the same as using parchment paper?
Susan wrote on December 17, 2012
No. Non-stick sheets can be ordered for your dehydrator. They are thicker and washable. Cheers!
Susan wrote on December 16, 2012
Lois, you can store it all combined. The flavors meld even more and it will be delicious. Cheers!
Lois Doporcyk wrote on December 16, 2012
Susan – finished and it is fantastic – not serving it today – need suggestion – should I mix sauce with vege and lentil mix and store or store separately ?
Michelle wrote on December 9, 2012
I absolutely love your dishes!! Never thought possible, but I am cooking up raw foods by the dozen. Thank you!