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.
Victoria wrote on September 24, 2013
I have been looking for a good recipe for my raw lunch meal plan, and this is it!
Easy to make, great flavor, nice sweet taste, looks so pretty after all the ingredients were mixed together as the chili sauce made a great color from the deep red chili powder that I used, and this dish taste even better the next day!
I enjoyed eating this chili this week. Now for a raw corn bread recipe to accompany the chili.
J K… 🙂 I’ll try the Raw corn chips recipe to go with this dish.
The recipe makes a very large bowl of chili, has anyone had any luck freezing the left overs?
Diane Charbonneau wrote on September 16, 2013
One of my favourites! I tried it and enjoyed it so much, I made some for my family and they are crazy about it. As we like spicy foods, I doubled the chili powder and also added red peppers. This is a definite keeper.
holly wrote on September 6, 2013
You didn’t mention soaking the sun dried tomatoes. Did you use dry ones for this or wet? Thanks:-)!
Susan wrote on September 7, 2013
If you are using dry, you should soak them. I did not use dry. 🙂
Sara wrote on April 5, 2013
I just started eating raw and your recipes are what got me started me.. I actually enjoy prepareing meals now, who would of thought it could be fun! Thanks for making such appetizing recipes and easy to follow steps. The chili is awesome, but the lasagna is my favorite!
lacey wrote on March 21, 2013
I am new to raw foods, but I made this with red lentils yesterday and it turned out really good. Even my husband loved it! the avocado on top really adds to it too, so I wouldn’t skip that. Thanks for the recipe!
Susan wrote on March 21, 2013
So glad you liked it! I have made many batches. Cheers!
Andrew Norton wrote on March 3, 2013
Hi. What exactly is RAW agave ? I have searched the web and only found very negative reviews on all agave. Some documents even say that raw agave is no better than white table sugar. I am so confused about the whole agave issue.
Susan wrote on March 3, 2013
If you use the search function, you will find what I have written on agave. If you dont’ want to use it, substitute maple syrup or another liquid sweetener of choice. 🙂
Jerilyn wrote on February 13, 2015
I really enjoy using the Coconut Secret Syrup or coconut sugar as a sweetener. It has a really low glycemic index and is full of amino acids. I don’t know if it the syrup is considered raw. I also love the Coconut Secret Liquid Aminos and their vinegar as well.
Rhonda wrote on February 4, 2013
I fixed this for supper last night and my husband loved it! The dish has a nice crunch too it and satisfied our craving for chili! I will be making this again. Thanks so much for sharing it.
Dani Fenwick wrote on January 20, 2013
I actually think my husband would eat this! Not many raw dinner recipes I could say that about!
michelle wrote on January 9, 2013
I can’t wait to try this!!! I got all of the ingredients today. By accident I got red letils. Could you subtitute the green for another colour lentil? Thanks!!!