This is a welcome meal after all the Thanksgiving festivities. Nothing like adding a raw meal into the mix and this was superb! I have to hand it to Ani Phyo for not being afraid to use spices, this packs great flavor with fresh produce to create a raw chili that I absolutely adore and am craving already. Adapted from this recipe ‘Fresh Tomato Chili with Taco Nut Meat’. I will definitely be adding this to my to go lunches as well as my at home meals. Feel free to add/subtract any vegetable you wish. Get in as many as you can to really make this a well rounded garden chili recipe. Use as much or as little as you like of each ingredient. This could’ve really used a dollop of raw Sour Cream or this flavorful Lime Cilantro Cashew ‘Sour Cream’, it would’ve added that final touch.
Mine didn’t seem to come out with as much soupyness as Ani’s photo shows. But never the less, this is so very fresh, hearty and delicious…simply great! Be sure to take a peek at her photo to see what I mean. You can find it here, just scroll down a bit. She also has other recipes you may be interested in. Her focus in on raw food only.
RAW VEGGIE CHILI
- 3 cups tomatoes (I used roma and grape)
- 1 small red bell pepper (orange would be great too), diced
- 1 large celery stalk, diced
- 1/2 yellow or red onion, diced
- 1 small zucchini, diced
- 1 corn off the cob
- 1 – 2 garlic cloves, minced
- cilantro (as much as you like), chopped
- 1 – 2 teaspoon chili powder, to taste
- 1 teaspoon cumin
- 3/4 teaspoon oregano, fresh or dried
- 1/4 teaspoon sea salt, to taste
- 1 cup walnuts
- 1 cup mushrooms
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1 teaspoon coconut amino’s, tamari, bragg’s or 1/4 teaspoon sea salt, to taste
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.
To serve: place vegetable chili in bowls and top with nut meat adding any additional garnishes you like.
Serves 2 generously, or 4 smaller portions. Store left overs, if any, in an air tight container in the refrigerator. Chili will last for 5 to 6 days. Nut meat will last up to 2 to 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!