There are a lot of recipes for raw 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!
- 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
1. In a large bowl, stir together diced carrots, onions, and mushrooms.
2. In a seperate small bowl, whisk together the olive oil, nama shoyu, and coconut crystals.
3. Pour over carrot mixture and let sit at least an hour to marinate.
4. To make the chili sauce, in high speed blender, blend sundried tomatoes, olive oil, dates, tomatoes, raw apple cider vinegar chili powder and coconut crystals until smooth.
5. 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.
Chef’s Hint: 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 marinaide, 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.