A hearty sweet and spicy raw vegan chili made primarily from carrots, sun-dried tomatoes, raisins, walnuts, and a variety of herbs and spices! This is a quick and easy meaty chili that can be made and eaten within minutes! There is also the option of adding my slow cooked sprouted beans, but if you are strictly raw, the chili “meat” is amazing all by itself.
All you need is a food processor to turn these whole food ingredients into our flavorful meaty chili base. For those of you who are not completely raw I suggest pouring over 1 cup of my sprouted slow cooked beans and bean broth so that the warmth of the beans and broth will warm the whole dish making it the perfect winter raw/vegan comfort food.
Obviously slow cooked beans are not raw vegan but they are certainly a good addition to a raw vegan diet, as I personally do not recommend a completely raw vegan diet, especially in the winter. However I still consume 80% raw foods throughout my day to keep my immune system strong. I haven’t gotten sick like I used to in almost 5 years since I made the switch!! It is incredible how real food makes a real difference in our health wether it’s raw or not. Bottom line, real food makes you feel alive!!
If you are a nut-free house-hold, you can substitute the walnuts for all seeds.
The flavorful components making up this raw vegan chili is the smoked paprika, chili powder, cayenne, cumin, parsley, onion, garlic and raisins. These flavors are team players and will give your tastes buds a bold sweet and spicy flavor to backup that oh so meaty texture.
Coming from a heavy meat background, my craving for hearty, meaty foods will always be with me. To help me replace my old habits I knew I needed a quick and easy meaty chili to rely on. It can be hard to please meat lovers with a vegan meal, let alone a raw vegan meal, that is why I had to perfect this raw vegan chili recipe, to proudly give my friends and family. I always love the challenge that raw food recipes tend to bring, it forces me to think outside of the box, and leads me to an even simpler more satisfying outcome than original versions. Finally I can share with you a chili that is as close to the real deal as possible, using only fresh ingredients!
- 1 cup carrots; chopped
- 1 cup sun-dried tomatoes; soaked
- 1 cup walnuts
- 1/2 cup raisins
- 1/2 cup onions
- 2 garlic cloves
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp cayenne
- 1 tsp salt
- Add everything to a food processor and process for about 2 minutes, scraping the sides of the food processor as necessary.
- 1 cup walnuts can be substituted for 1/2 cup sunflower seeds and 1/2 cup pumpkin seeds.
- Pour 1 cup warm sprouted slow cooked beans on top to warm the whole dish.
Sprouting beans removes phytic acid also known as anti-nutrients, which helps your body to digest easier, meaning less flatulence and more nutrients hurray! Once they grow little tails, I throw the sprouted beans and filtered water in a slow cooker with some of my favorite veggies, herbs and spices. This makes a delicious broth that you can smother your chili “meat”in if you like those soupier chili versions. I personally like to add a 1/2 cup of beans and a half cup of broth, it is out of this world delicious! You could also get really fancy and whip up a raw cashew sour cream.
- 1 cup kidney beans
- 8 cups filtered water
- 1 carrots; roughly chopped
- 2 stalks celery; roughly chopped
- 1/2 onion; roughly chopped
- 2 garlic cloves
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 1 tbsp coconut sugar
- 1 tsp salt
- 1 tsp pepper
- Take 1 cup beans put them in a bowl and cover with water overnight.
- In the morning rinse the beans in a strainer, put that strainer over a bowl to catch dripping water.
- Give the beans a quick rinse every so often, about 2-3 times per day until they have grown little tails (2-5 days)
- Put the beans and water in slow cooker.
- Add roughly chopped vegetables.
- Add spices and herbs such as rosemary, thyme, smoked paprika, and bay leaf (also prevents flatulence)
- Add coconut sugar or sweeter of your choice, and salt & pepper.
- Keep on low for 6-8 hours or until beans are soft.
- Stores for 1-2 weeks in refrigerator.
- Heat up on medium for 5 minutes or until warm.